Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (2024)

FAQs

Why are my onion bhajis falling apart? ›

The best fix is to make sure your onion is as finely sliced as possible – the finer the mixture, the better it will bind. If your bhajis are still falling apart in the oven, we'd recommend trying a muffin tray lined with low calorie cooking spray to separate the mixture into 12 individual moulds.

Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.

Cut the leek, carrots, spring onions and red onions into thin strips - try to get them the size of long matchsticks. Mix with the chillies and the ginger. Pour the oil into a large non-stick frying pan and heat until very hot. Mix the vegetables, a little at a time, with some of the batter.

What Causes a Brown, Mushy Ring Inside an Onion? A soft, brown layer can have many origins, said Dutta, though it's likely due to an infection caused by pathogenic bacteria. These include Pantoea spp., which leads to so-called center rot, and Burkholderia spp., which brings about an onion disease dubbed sour skin.

Bulbing is dependent on daylength and temperature, not the size or age of the plant, so choosing the proper varieties for your area is critical. Short day onions require 10-12 hours of daylight, intermediate day varieties require 12-14 hours of daylight, and long day varieties require 14-16 hours.

You can substitute the gram flour for plain/all purpose flour if you would prefer and they would work just as well, but I like the interesting 'nutty' taste of the gram flour.

If you are allergic to gram flour, you may use wheat flour. But the texture will be very different. Rice flour is more commonly used in South India for pakora. It gives a great crunch and helps to reduce the pakora from soaking up oil.

Indian atta is a very very finely milled wheat flour. It works wonderfully well for making Indian flat breads and chakki is the most preferred milling process for indian breads. Stone grinding breaks the starch sufficiently to release extra sweetness while burning it slightly to give added flavor to Indian flat breads.

Onion Bhaji vs Pakora? They are technically the same. It could be a bhaji, bhajji, or pakora, depending on the region where it is made. In the west, it is known as bhaji; in the south, it is called pakodi; and in north India, it is known as pakoras.

Place the sliced onion in a bowl. Add the minced ginger, chopped green chilli, cumin, ground coriander, dried coriander leaf, chilli flakes, ground fenugreek, salt, garlic salt, gram flour, cornflour (cornstarch), and the bicarbonate of soda. Mix together to coat the onion.

What is the difference between onion bhaji and pakora? ›

It can mean different things dependent on whether you are in North or South India. Pakora is a Punjabi word, and refers to vegetables, meat or fish deep fried in a spicy batter. Bhajis can refer to deep fried vegetables as well as other vegetarian dishes.

Onions - soaking in cold water to soften the flavor

When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended.

You can eat it cold or reheat in the oven. To this day all the pies are still handmade on the original premises in Shelf, Halifax, West Yorkshire and use the finest ingredients. See Our Story | The Crusty Pie Company for more information about our small, family business.

It also contains fiber, manganese, nutrient B6, potassium, copper. Onion bhajia are very low in calories one more valid justification is to eat it as a guide to weight loss, likewise known to assist with killing microbes that might cause colds and other nasties throughout the cold weather months.

Onion seeds often fall over, try giving them a little bit more water in case they are not getting enough water to support themselves. I would give them more light and water and get them a bit stronger with a view to hardening off before planting out. I hope this helps and that your seedlings pick up soon.

When this happens, the moisture and carbohydrates move from the leaves down into the bulb, causing the bulb to swell and start maturity. As this happens, the neck of the onion softens and the tops fall over because the neck can no long support them. That is my best guess, just based on my years of experience....

Bunching Onions - Key Growing Information

DIRECT SEEDING: Sow ¼" apart in rows of 2–3" wide bands,¼–½" deep. Thin to about an inch apart only if large diameter is needed.

Overwatering can turn your green onion's home into a swampy mess, leading to leaves that are more slumped than a teenager on a couch. If the leaves are dropping like flies at a swatter convention, and the buds are tighter than a miser's purse strings, you're pouring too much love—and water—into your plant.