Ingredients
Method
A bit of this, a bit of that
- For the Onion Bhaji:
- 1 cup chickpeas flour
- 2 thinly sliced red onions
- 1/2 Tsp turmeric powder
- 1/2 Tsp chilli powder
- 1/2 Tsp garam masala
- Oil for Deep frying
- For Kadhi Mixture (Onken yogurt curry):
- 2 cups Onken Natural Set Yogurt
- 4 cups Water
- 6 Tbsp chickpeas flour
- 1/2 Tsp turmeric powder
- 1/2 Tsp chilli powder
- 1/2 Tsp cumin powder
- Salt to taste
- For Kadhi:
- 2 Tsp sunflower oil
- 1 Tsp cumin seeds
- 2 Tbsp of ginger garlic paste
- 1 green chilli, finely chopped
- 1 medium red onion, finely chopped
- Salt as needed
- For the seasoning:
- 1 Tsp oil / ghee
- Sprig of curry leaves
- 4-5 red chillies
- 1/2 Tsp mustard seeds
Step-by-step
- 1 For the Onion Bhaji:
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2
Add the Chickpeas Flour, spice powders, salt as needed and onions in a large bowl. Mix them well and set it aside, covered for 30 minutes. Onions often releases water, so add water approximately 1/4 - 1/2 Cup accordingly.
- 3 Heat oil for deep frying. Add 1 tablespoon of the mixture to the oil and fry until partially cooked. Flip them over and fry until onion bhajji is crisp and golden.
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4
Drain them to a paper towel. Repeat the process until all the onion bhaji is made.
- 5 For making Kadhi mixture:
- 6 In a large mixing bowl/ jug add Onken yogurt, chickpeas flour, salt, turmeric powder, chilli powder, cumin powder. Whisk them well until well combined. Add water to the yogurt chickpeas mixture in a slow pace and whisk them until well combined.
- 7 Check for seasoning and add more if needed.
- 8 For making Kadhi:
- 9 Heat Oil in a large Pan, add cumin seeds. Once cumin seeds begins to crackle, add finely chopped green chilly and ginger garlic paste. Saute for a minute or so until the raw smell is eliminated.
- 10 Add the chopped red onions, a pinch of salt and saute until translucent.
- 11 Add the Kadhi Mixture prepared above and allow the mixture to boil, stirring continuously. This process can take roughly 12 minutes+. Reduce the flame, allowing the kadhi to simmer for another 5 minutes or so.
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12
If you find the kadhi too thick, add more water.
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13
Add the fried onion bhajji to the kadhi and cook for another 2 minutes. Switch off the flame and ladle them to the serving bowl.
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14
Heat Oil/ghee in a small fry pan add mustard seeds and red chillies. Allow the mustard seeds to crackle. Add the curry leaves and turn off the flame.
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15
Add this seasoning mixture to the Onion Bhaji Kadhi. Serve Kadhi with Naan Bread immediately.
Cooks Tip: If you would like to serve Kadhi later, add the Onion Bhajji, just before serving
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