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Onion Bhajee



4 portion(s)

Onion Bhajee

  • 125 grams yellow split peas
  • 1 clove garlic
  • Small bunch of coriander (so you have about 1 tablespoon when chopped)
  • 2 medium onions (approx 150 – 180 g) peeled and halved
  • 1 tablespoon natural yogurt
  • 2 tablespoons vinegar
  • tablespoon water
  • 1/2 teaspoon aromatic salt (see my other recipes)
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 tablespoon mild curry paste (see my other recipes)
  • Vegetable oil for deep frying

Recipe's preparation

    Onion Bhajee
  1. Mill split peas for 1 minute speed 9. Set aside (you now have Gram flour)

    Place coriander and garlic in TM bowl and chop for 2 seconds on speed 7

    Add onions and chop for 2 seconds on speed 4.5 You may then want to chop for a further 2 seconds.  They should resemble a sliced onion look, you will want to retain some texture rather than just a chopped onion.  Set aside

    Place gram flour, yogurt, water and vinegar in bowl and mix for 5 seconds on speed 5

    Add mild curry paste, cumin seeds, garam masala and aromatic salt.

    Mix for 5 seconds speed 5

    Return onion mixture to the batter and mix for 3 seconds, speed 3 in reverse

    Heat oil in a wok to 190 degrees c.  To test put in teaspoon of batter.  It will splutter but float more or less at once

    Place a teaspoon of the mixture into the oil.  You should be able to cook 4 – 6 at a time.  Fry turning once until golden brown

    Remove from oil with a slotted spoon and pat with kitchen paper to remove excess oil




I found making smaller ones made it easier to cook the mixture all the way through.


Recipe converted by Nicky Parsons from Sainsburys Curry book by Pat Chapman

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