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Onion Bhaji

   serves 10-12 balls

  • vegetable oil for deep frying - – approx. 3-4 cups (720-960ml)
  • 2 large onions - peeled and thinly sliced
  • 1 tbsp minced ginger
  • 1 green chilli - - finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp dried coriander leaf
  • 1 tsp chilli flakes
  • 1 tsp ground fenugreek
  • ¾ tsp salt
  • ½ tsp garlic salt
  • 130 g (1 ½ cups +2 tbsp) gram flour - - also known as chickpea flour or besan
  • 1 tbsp cornflour - cornstarch
  • ½ tsp bicarbonate of soda - - baking soda
  • 135 ml (½ cup + 1tbsp) water
  • To Serve:
  • 1 tbsp Freshly chopped coriander
  • Sweet and sour sauce or sweet chilli sauce - for dipping
  1. Heat the oil in a wok or large heavy-based pan over a medium heat. You need at least 3 inches of oil, but do ensure the pan or wok is less than half full of oil as you don’t want it to bubble over.
  2. Place the sliced onion in a bowl.
  3. Add the 1 tbsp minced ginger, the chopped green chilli, 1 tsp cumin, 1 tsp ground coriander, 1 tsp dried coriander leaf, 1 tsp chilli flakes, 1 tsp ground fenugreek, ¾ tsp salt, ½ tsp garlic salt, the 130g (1 ½ cups + 2tbsp) gram flour, the 1 tbsp cornflour (cornstarch) and the ½ tsp bicarbonate of soda.
  4. Mix together to coat the onion.
  5. Add in the 135ml (½ cup + 1 tbsp) of water, a splash at a time, until you have a thick batter that coats the onion. You may not need all of the water.
  6. Test the heat of the oil by dropping a little blob of the batter in the wok. It should sizzle and rise to the top.
  7. Carefully add a rounded tablespoon of the onion bhaji mixture into the oil by rollling them into balls.
  8. Repeat, so you have 4 or 5 bhaji’s frying at the same time (don’t add more than this as the oil may boil over and also too much mixture will cool the oil – resulting in greasy bhajis that aren’t as crisp).
  9. Fry for 3-4 minutes until the coating is dark golden brown.
  10. Remove from the pan with a slotted spoon and drain on kitchen paper.
  11. Repeat, frying further bhajis, until the mixture is used up.
  12. You can keep cooked batches warm in a warm oven (approx. 130C/250F) whilst cooking the remaining bhajis.
  13. Once all of the onion bhajis are cooked, place in a serving bowl and sprinkle with fresh coriander.
  14. Serve with sweet and sour or sweet chilli sauce.