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Onion Bhaji with Tomato Chili Chutney
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 (14-oz.) can diced tomatoes, preferably petite dice (Chutney)
1 jalapeno pepper, seeded and minced (Chutney)
1/2 red bell pepper, seeded and diced (Chutney)
1 clove garlic, minced (Chutney)
1 Tbsp. minced fresh ginger (Chutney)
2 tablespoon brown sugar (Chutney)
2 Tbsp. cider vineager (Chutney)
1/4 tsp. salt (Chutney)
1/2 cup all-purpose flour (Bhaji)
1 tsp. baking powder (Bhaji)
1/2 teaspoon cayenne pepper (Bhaji)
1/4 teaspoon ground turmeric (Bhaji)
1/2 teaspoon ground cumin (Bhaji)
1 egg, lightly beaten (Bhaji)
1/2 cup water (Bhaji)
1 large yellow onion, chopped (about 2 cups) (Bhaji)
3 tablespoon cilantro, chopped (Bhaji)
4 cups vegetable oil for deep-frying (Bhaji)
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Onion Bhaji with Tomato Chili Chutney

Onion Bhaji with Tomato Chili Chutney

Onion Bhaji with Tomato Chili Chutney
  • Servings:Serves 6
  • Prep Time:35 minutes
  • Cook Time:35 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 375 degrees F. 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 375 degrees F after each batch of fritters. There should be about 16 to 18 fritters. Serve hot with tomato-chili chutney.
Source: Hannaford fresh Magazine, May - June 2008