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Onion Bhaji with Tomato Chili Chutney

Onion Bhaji with Tomato Chili Chutney

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Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 35 minutes

Cook Time: 45 minutes

Ingredients: Add ingredients to List

Onion Bhaji with Tomato Chili Chutney
14 oz Tomatoes, petite diced
1 each Jalapeno pepper, seeded, minced
1/2 each Red bell pepper, seeded and diced
1 each Garlic clove, minced
1 tablespoon Minced fresh ginger
2 tablespoon Brown sugar
2 tablespoon Cider vinegar
3/4 teaspoon Salt
1/2 cup All purpose flour
1 teaspoon Baking Powder
1/2 teaspoon Cayenne pepper
1/4 teaspoon Turmeric, ground
1/2 teaspoon Ground cumin
1 each Eggs, slightly beaten
1/2 cup Water
1 each Large yellow onion, chopped
3 tablespoon Chopped fresh cilantro
4 cup Vegetable oil for frying

directions:

These savory deep-fried fritters make an excellent starter to an Indian meal, but are also good served as part of the main meal. The recipe can be doubled, though you won't need to double the amount of oil used for deep-frying. These are best served freshly fried, but they can be made ahead of time and reheated in a 3750F oven for 5 minutes.
1. Make chutney. In a small saucepan, combine all chutney ingredients and bring to a simmer over medium-high heat. Reduce heat to low and simmer until all liquid has evaporated and mixture is very thick, about 25 to 30 minutes. Transfer mixture to a small bowl for serving and set aside to cool to room temperature.
2. Prepare bhaji. In a large bowl, whisk together flour, baking powder, cayenne, turmeric, cumin, and salt. In a separate bowl, whisk egg and water together. Make a well in center of flour mixture and add liquid ingredients. Stir to make a smooth batter. Stir in onion and cilantro. Batter will be the consistency of loose oatmeal.
3. In a large, heavy-bottom pot, heat oil over medium-high heat to 3750F. A candy thermometer is useful for measuring temperature.There will be slight ripples in the oil. Scoop heaping teaspoonfuls of batter and drop into hot oil. Fry in batches for about 1 minute per side or until each side is crisp and golden. Remove bhaji with a slotted spoon and place on paper towels to absorb any excess oil. Return oil heat to 3750F after each batch of fritters.
4.There should be about 16 to 18 fritters. Serve hot with tomato-chili chutney.
Source: Hannaford fresh Magazine, May - June 2008

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Quantity Ingredients  
14 oz Tomatoes, petite diced  
1 each Jalapeno pepper, seeded, minced  
1/2 each Red bell pepper, seeded and diced  
1 each Garlic clove, minced  
1 tablespoon Minced fresh ginger  
2 tablespoon Brown sugar  
2 tablespoon Cider vinegar  
3/4 teaspoon Salt  
1/2 cup All purpose flour  
1 teaspoon Baking Powder  
1/2 teaspoon Cayenne pepper  
1/4 teaspoon Turmeric, ground  
1/2 teaspoon Ground cumin  
1 each Eggs, slightly beaten  
1/2 cup Water  
1 each Large yellow onion, chopped  
3 tablespoon Chopped fresh cilantro  
4 cup Vegetable oil for frying  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 1328 kcal (66%)
Calories from Fat 1341 kcal (0%)
Total Fat 149 g (229%)
Saturated Fat 68 g (340%)
Cholesterol 113 mg (37%)
Sodium 531 mg (22%)
Total Carbohydrates 28 g (9%)
Dietary Fiber 11 g (44%)
Protein 15 g (25%)
Vitamins
Vitamin A 719 IU (14%)
Vitamin C 24 mg (40%)
Minerals
Calcium 34 mg (0%)
Iron 15 mg (25%)
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