Onion Bhajis

In London, I’m spoilt for choice when it comes to decent Indian restaurants, but I’m always a bit frustrated when I come home to Luxembourg. You see, most Indian places are ‘run-of-the-mill’ and not very authentic. So, I’ve been cooking quite a bit of Indian food lately – in my London kitchen, but with Luxembourg in mind.

Indian food for me is the perfect comfort food slash hangover cure. I’ve got my local Indian’s take-away-menu ready at hand, usually calling in the early Sunday evenings to treat myself to a decent “weekend-is-ending” curry. I have a tendency to always order the same: murgh jaypur (chargrilled tandoori chicken in a creamy cashew-based sauce), sag paneer (Indian cheese cubes with spinach) and onion bhajis. But the problem is: the bhajis are always soft by the time they arrive! During the delivery, they lose their crispy skins and turn into limp little suckers. A spell in the oven can restore some initial crispiness, but let’s face it, it ain’t the same!

So, I’ve decided to make my own onion bhajis from now on! And, whoohoo, you can imagine my complete delight upon realizing it’s super easy to make them yourself. Plus, you can substitute the onion for any other veg – why not make it with cooked potatoes, aubergines or okra? Yum!

December 31, 2014