Onion Bhaji
Photography by Melanie Jenkins.
Serves: 4
INGREDIENTS
1 onion, peeled
¼ cup plain flour
¼ teaspoon each ground cumin and coriander
pinch of turmeric
salt and pepper
1 egg, beaten
vegetable oil for frying
METHOD
Cut the onion in half through the root then slice into thin half moons.
Combine the flour and spices in a bowl and season. Add the onions and toss to coat well in the flour. Pour on the egg and stir until the onions are coated in a sticky paste.
Heat ½ cm of oil in a sauté pan and cook small piles of the onions in batches for 3 minutes, turning occasionally until golden brown. Drain on kitchen towels and keep warm in a low oven. Repeat with the remaining onions. Sprinkle with a little salt before serving with the soup.
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Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!