Onion Bhajis-the perfect indian snack

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Wan't to make onion bhajis in 5 simple steps? Just follow this presentation and get mouth watering results

Wan't to make onion bhajis in 5 simple steps? Just follow this presentation and get mouth watering results

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  • 1. Onion Bhajis
    • Dr S Sen
  • 2. Objectives
    • Recalling the ingredients to make onion bhaji
    • Learn the 5 steps to a perfect Indian snack
    • Be brave enough to try it out
  • 3. Ingredients
    • 2 Cups gram flour
    • 4 medium sized onions,cut into rings
    • 1 tsp red chilli powder
    • 1 tsp powdered cumin seeds
    • 1 tsp powdered coriander seeds
    • 1 tsp turmeric powder
  • 4. Ingredients
    • 1/2 tsp baking powder
    • 1/2 cup chopped coriander leaves
    • Salt to taste
    • 1 cup water
    • Oil to deep fry
  • 5. Preparation
    • Mix all the spices in a bowl
    • Add the coriander leaves
  • 6. Making the Batter
    • Add the gram flour and baking powder
  • 7. Coating the onions
    • Add the onion slices
  • 8. Ready to fry
    • Mix well adding water slowly
    • Add salt according to taste
  • 9. Frying the Bhajis
    • Always use a Wok to deep frying pan
    • Use a slotted spatula to drain excess oil from bhajis
  • 10. Frying the Bhajis
    • Fry on medium heat until golden brown and crisp on the outside
  • 11. The Finale
    • Serve with mint sauce
    • or
    • tomato ketchup
  • 12. Summary
    • Step 1-Prepare ingredients
    • Step 2-Prepare the batter
    • Step 3-Coat the Onions
    • Step 4-Fry the Bhajis
    • Step 5-Serve with mint sauce
  • 13. Quiz
    • Which item is not required?
    • a.Turmeric b. Chilli c.Cumin d.sugar e.salt
    • What leaves are used?
    • a.Mint b.Parsley c.Coriander
    • How do you fry the bhajis?
    • a.Shallow fry b.Deep fry
  • 14. Acknowledgements
    • http://anthonyskitchen.blogspot.com
    • http://srefoodblog.blogspot.com
    • Shehzad Hussian and Rafi Fernandez: The Practical Encyclopedia of Indian Cooking ,Anness Publishing House,2002
    • Tania, my wife for helping with the preparation
  • 15. Thank you