Spiced Onion Fritters (Onion Bhaji) with Herb Chutney

Prep & Cook

35 minutes

Serves

4 to 6

Difficulty

Easy

Ingredients

Herb Chutney:

1/2 cup plain yogurt

1/2 cup (loosely packed) fresh cilantro leaves

1/2 cup (loosely packed) fresh mint leaves

1/2 serrano chile

1 lime, zested, juiced

Onion Bhaji:

Vegetable oil, for deep frying

1 tbsp chopped fresh cilantro

2 garlic cloves, finely chopped

1/2-inch piece fresh ginger, peeled, finely grated

1/2 cup rice flour or potato starch

1 1/2 tsp chili powder

3/4 tsp fennel seeds, toasted, coarsely ground

3/4 tsp kosher salt, plus more for seasoning

1/2 cup ice water

1 small red onion (8 oz.), very thinly sliced

Description

Serves: 4 to 6

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Make-Ahead: Chutney can be made up to 8 hours ahead, covered and refrigerated.

Method

To make herb chutney:

1. In Prep Master Pro, blend all ingredients until smooth. Season with salt. Cover and
refrigerate.

To make onion bhaji:

1. In large heavy pot, pour enough oil to reach depth of 3 inches. Place pot on the Inducto Go. Using PLATE TEMP mode, insert thermometer jack into cooker and place thermometer probe into oil. Set THERMOMETER to 180°C and set TEMPERATURE to 180°C (medium-high heat). Heat oil.

In medium bowl, mix cilantro, garlic, and ginger. In small bowl, mix rice flour,
chili powder, fennel seeds, and 3/4 tsp. salt. Mix flour mixture into cilantro
mixture. Add ice water and stir just until thin batter forms and some small
lumps remain. Stir in onion slices.

Working in batches and adjusting TEMPERATURE as needed to maintain oil temperature of 180°C, drop about 1 tbs. onion mixture for each bhaji into hot oil and cook 1 1/2 minutes, or until golden brown. Using slotted spoon, transfer fried bhaji to baking sheet lined with paper towels to drain excess oil. Sprinkle with salt. Serve
hot bhaji with herb chutney.

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