Scott’s Onion Bhajis
Hi, it’s Scott here with this week’s recipe, featuring the Premier Seeds Direct Seed of the Month. This month’s seed is a variety of onion called Alisa Craig, which can be sown in August and overwintered.
This year, I grew onions from seed for the first time, and I’ve had great success. In the past, when I grew onions from sets, they often bolted, but none of the onions I grew from seed this year have bolted at all. The idea of growing them from seed and overwintering really appeals to me.
After harvesting onions, the first thing that comes to mind is making Onion Bhajis. These crispy, flavourful bites are incredibly easy to make, and when made with fresh homegrown onions, they’re hard to beat! Let’s head to the kitchen and get started.
As always, you can find this recipe and others on theveggrowerpodcast.co.uk and follow me on Instagram at Seed to Table Plot 13.
Onion Bhajis (Makes 8-10 bhajis)
Ingredients
- 200g onions, finely sliced
- 2 green chillies, finely sliced
- 1 bunch fresh coriander, chopped
- 1-inch piece of ginger, sliced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp paprika
- 1 tbsp curry powder
- 30g chickpea flour
- 60ml water (or more if needed)
Method
- Mix the ingredients: In a large mixing bowl, combine all the ingredients except the water. Mix and press the ingredients together with your hands, ensuring everything is evenly coated with the spices.
- Bind the mixture: Gradually add the water to the mixture. You may need to adjust by adding more water or chickpea flour until the mixture just binds together.
- Shape the bhajis: Once the mixture is bound, portion it out into bite-sized pieces, shaping them into small bhajis.
- Fry: Deep fry the bhajis in hot oil until golden brown and crispy. Drain on kitchen paper and enjoy hot!
And that’s it! These onion bhajis are a perfect way to use up your homegrown onions, and they make an excellent snack or starter.
Catch you next time for another delicious recipe!