"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Onion baji Recipe

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This recipe for Onion baji, by , is from PFS Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Sawant
Added: Tuesday, May 6, 2008


1 large red onion
2 C chickpea flour
1 T ground coriander
2 t ground cumin
1 t ground red chili
1/4 t ground turmeric
1 finely chopped fresh green chili
2 T finely chopped cilantro
1 t salt

Green chutney

3 cups cilantro leaves and tender stems, loosely packed
I clove garlic chopped
2 T peeled fresh ginger chopped
1 fresh green chilli chopped (or to taste)
1 T freshly squeezed lime juice
1/2 t salt
1/2 C yogurt

1 1/2 cold water (approximately)

Peel onion, cut in half and thinly slice.
Heat 2" of oil in heavy saucepan or wok until about 375.
Meanwhile, mix remaining ingredients, except water, in large
bowl and mix well. Stir in water to make a medium-thin batter,
Add onions and mix till they are covered with batter.
Carefully, using your hand, place about 1/3 C of onion mixture
in hot oil. Repeat until you have several fritters in pan, being
careful not to overcrowd. Cook until golden brown on first side
then flip and cook until golden on second side.Remove from
oil and drain on paper.
Serve hot with green chutney or ketchup.

Green chutney

Place all ingredients in blender and blend until smooth. Check
for seasoning, adding salt lime juice and chili as needed.

Number Of Servings:
Number Of Servings:




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