Indian
Asia Unplated
From
Asia Unplated
season
2
episode
8
Red Onion Bhaji with Yoghurt Dipping Sauce
With
Diana Chan
SERVES
4
Ingredients
1/2 cup chickpea flour
1/2 cup plain flour
1 tsp baking powder
1 tsp cumin seeds
1 tsp turmeric
1/4 tsp chilli powder
1 tsp coriander seeds, crushed
1 clove garlic, minced
Pinch salt
1 large red onion, chopped
1 large red onion, halved and sliced
Vegetable oil for deep frying
For the yoghurt dressing: 3/4 cup Greek yoghurt
For the yoghurt dressing: 1/4 cup mint leaves
For the yoghurt dressing: 1/2 tsp ground coriander
For the yoghurt dressing: salt and pepper
To serve: coriander leaves
Method
In a wok or deep-fryer heat vegetable oil to 180 degrees C.
In a mixing bowl add the flours, spices, garlic and 3/4 cup of water. Mix until a smooth batter consistency.
Add the onions to the mix until all the onions are covered in the batter and well combined.
Test the oil by adding a chopstick — it should bubble around it when ready.
Gently drop large spoonfuls of the bhaji mix into the oil. Cook 4-6 at a time — don't overcrowd. They will take approx. 5 minutes to cook.
Carefully remove from the oil and allow to drain on some paper towel.
For the yoghurt dressing: in a mortar and pestle, grind the mint until bruised. Stir in yoghurt, coriander, salt and pepper.
Diana Chan
Diana Chan won MasterChef Australia in 2017 with a precision-led repertoire built on Malaysian-Chinese home cooking. She hosts Asia Unplated, a tour through regional kitchens that treats the home cooks as the experts. Her recipes lean technical without losing the household feel they came from.
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