Do you put egg in onion bhaji?

by TNN

Updated : Sep 4, 2018, 14:37 IST

Egg Onion Bhaji is a very popular Indian snack recipe which is prepared with onions, egg, gram flour and spices. The ingredients are mixed together and are deep fried to make sure that you get crispy and well cooked fritters. This simple yet delicious dish is full of flavours and can be easily prepared at home. These bhajis are great for game nights, kitty parties and monsoons. You can serve this recipe as a starter when you have your guests over. This mouth-watering dish is a great evening snack and it tastes the best when served along with ginger tea. If you are serving this dish to kids, make sure that you reduce the amount of chillies in it. Try this guilt-free snack as this recipe is quite low in calories. Take a look at this easy recipe and try it but don't forget to share it with your friends and family! Enjoy!

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• 3 large onion
• 3 green chilli
• 2 teaspoon red chilli powder
• 1 cup mustard oil
• salt as required
• 1 egg

• 200 gm gram flour (besan)
• 2 teaspoon asafoetida
• 5 leaves curry leaves
• 2 small ginger
• 50 ml water

How to make Egg Onion Bhaji

• Step 1

  Take a chopping board and slice the onions. After the onions are sliced nicely, keep them on one side of the board. Now, chop the green chillies, ginger and curry leaves, separately. Keep them on the same chopping board. Take a bowl and beat an egg using a whisking spoon and keep it aside too.

• Step 2

  Heat some oil in a pan over medium flame. In the meantime, make the batter for the onion bhajis. Take a medium mixing bowl and put all the chopped ingredients which was on the chopping board. Add salt, gram flour, asafoetida (hing) and red chilli powder. Mix them well with 50 ml of water. Lastly, add the sliced onions and beaten egg into the batter and mix well.

• Step 3

  The oil in the pan is now hot and ready for deep-frying. Take a spoon or use your hands to put small portions of the batter into the oil. Fry them well for 5 minutes. Once they are fried from one side, turn them over using a spatula and fry for another 5 minutes or until they turn brown in colour. Don't fry these bhajis for a longer time, otherwise they will start burning, which we don't want.

• Step 4

  Take them out and spread them on a tissue paper to soak excess oil from them. Repeat the procedure with the rest of the bhaji batter. Serve hot with ketchup or green chutney.

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• Medium
• August 2016

That’s right, we said it, the scotch bhaji. Dan Doherty’s combination of two favourite fried foods is the ultimate hangover cure hybrid.

Nutrition: per serving

Nutrition: per serving

Calories418kcalsFat27.3g (6.7g saturated)Protein18.8gCarbohydrates22.5g (4.6g sugars)Fibre3.4gSalt0.8g

Per bhaji

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Ingredients

• 6 medium free-range eggs
• Sunflower oil for deep-frying
• 20g plain flour

For the scotch egg mixture

• 250g British free-range sausagemeat
• 1 garlic clove, finely chopped
• 1 small red chilli, finely chopped
• 10g onion powder (or ½ onion, very finely chopped)
• 2 tbsp finely chopped fresh coriander
• 10g fresh ginger, finely grated
• 1 medium free-range egg yolk

For the bhaji mixture

• 60g chickpea flour (also sold as gram flour)
• 60g plain flour
• 1 tsp garam masala
• 1 tsp garlic powder
• ¼ tsp cayenne pepper
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp ground ginger
• 2 onions, finely sliced

You’ll also need… 

• Digital probe thermometer

Method

1. Bring a medium pan of water to the boil and add a pinch of salt. Boil the eggs for 5 minutes. When cooked, remove and refresh in a bowl of ice-cold water. When cool, peel the eggs and set aside.
2. Combine all the ingredients for the scotch egg mixture in a bowl, then keep in the fridge.
3. For the bhaji mixture, mix all the ingredients in a bowl, then stir in just enough cold water (about 175ml) to produce a thick, smooth batter.
4. Fill a large heavy-based saucepan three-quarters full with oil and heat over a medium-high heat until it reaches 160°C when tested with a digital thermometer (or drop in a cube of bread – it should gently turn brown). Meanwhile, take a ball of scotch egg mixture roughly the size of an egg. Flatten it in the palm of your hand, then wrap it around one of the eggs. Put the coated egg on a plate. Repeat with the remaining scotch egg mixture and eggs.
5. Roll each coated egg in flour and dust off the excess. Drop into the bhaji mixture, then lift out and carefully lower into the hot oil. The onions will spread out and look messy, but that’s fine. Fry the scotch bhajis 2 at a time for 10 minutes, then remove with a slotted spoon and put on a plate lined with kitchen paper to drain the excess oil. Season to taste with salt before serving.

delicious. tips

1. Adding salt to the water to boil the eggs helps the shell to come away more easily when peeling.

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