onion bhaji recipe

How to make perfect onion bhaji recipe

Cut the onions in half then cut into slices, not too thick nor too thin.

Drizzle a little oil into a large pan/wok and gently cook the onions until they start turning soft and translucent in colour, do not brown them or over cook them.

This should take no longer than 10 minutes, keep stiring the onions so they do not over cook.

When the onions are ready sprinkle in the chilli powder and mix well.

Straight after add the turmeric, cumin, ginger and coriander, stir well again then switch off the heat.

In a bowl place buckwheat flour, salt, coriander and cumin, mix together well.

Now place the onions into the bowl and mix well again.

Once the flour mixture has coated all of the onions place the tomato puree into a shot glass/small egg cup and fill with water.

Mix the tomato puree with the water then pour this into the onion mixture.

Fill the shot glass/small egg cup just one quarter full with water and add to the onion bhaji mixture, stir very well.