Onion Bhaji
Photography by Melanie Jenkins.
Serves: 4
INGREDIENTS
1 onion, peeled
¼ cup plain flour
¼ teaspoon each ground cumin and coriander
pinch of turmeric
salt and pepper
1 egg, beaten
vegetable oil for frying
METHOD
Cut the onion in half through the root then slice into thin half moons.
Combine the flour and spices in a bowl and season. Add the onions and toss to coat well in the flour. Pour on the egg and stir until the onions are coated in a sticky paste.
Heat ½ cm of oil in a sauté pan and cook small piles of the onions in batches for 3 minutes, turning occasionally until golden brown. Drain on kitchen towels and keep warm in a low oven. Repeat with the remaining onions. Sprinkle with a little salt before serving with the soup.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!