WebHeat a medium to large saucepan over medium heat. Add the ghee and onion and cook until translucent, about 5 minutes, stirring occasionally. Stir the garlic, …
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Onion Bhaji Recipe. 2 red onions, finely sliced. 1 green chilli, finely chopped and de-seeded, if preferred. 2 garlic cloves. 8g of root ginger, finely chopped. 1 tbsp of butter, melted. 1/2 tsp red chilli powder. 1/2 tsp ground turmeric.
For the bhajia. 4 large onions, red or white. Make sure they are strong. 200g of chickpea flour. 2 tbsp of rice flour. 1 1/2 tsp salt. 3 green chillies, small, seeded and finely crushed. Use less or more, according to taste. 4 tsp coriander seeds, crushed finely in a pestle and mortar.
These keto onion bhajis are packed with tender sweet onion, aromatic spices, coated in a crisp almond batter and pan fried until golden. These make for a great side to keto curries or as a snack with raita dipping sauce. Add the ground almonds, baking soda, turmeric, cumin, coriander, salt, pepper and lemon juice to a food processor.
Drain the onion well and mix with the batter. Heat about 3 inches (7 cm) of oil in a wok or deep frying pan to a temperature of 350 F (170°C). Pour a few tablespoons of the bhajji batter into the hot oil (only a few at a time), and fry for a few minutes, turning them once, until they are evenly browned and crispy, about 3 to 4 minutes.