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The Vegetarian Curry Bible
Egg Pakora
by Sunita
Onion Bhajee
by Kris Dhillon
A popular starter, onion bhajees can also be served as a teatime snack.
Preparation and cooking time: 15 minutes.
Serves four.
Ingredients
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hardboiled eggs
1 cup besan(bengal gram flour)
1/4 cup water
2 tsp red chilli powder
1 tsp cumin seeds
A pinch of hing(asoefetida)
Salt to taste
Ingredients:
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4 medium-sized onions
8 oz (225g) gram flour
4 level teaspoon of salt
2 tablespoon mint sauce
1 teaspoon garam masala
1 teaspoon finely chopped green coriander
Oil for deep frying
Oil for deep frying
Method
1
Make a small slit on each egg. This is to prevent the oil from splurting
when the egg is deep fried.
Made a thick batter with the water, flour, red chilli powder, cumin, hing
and salt.
Method:
Peel, wash, and thinly slice the onions.
2. Sift the gram flour and salt into a bowl and add enough water to make a stiff
batter.
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Coat each egg with this batter and deep fry.
Keep the pan covered when the egg is getting fried.
Serve with tomato ketchup.
3. Add the onions and all the remaining ingredients to the batter and mix well.
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Drop tablespoonfuls of the measure into hot oil and fry for about three minutes.
Remove the bhajees and press into circular flat patti shapes.
Return to the oil and cook for a further 2-3 minutes until the outside is dark
brown.
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Serve with green salad and yoghurt sauce.
101
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