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Onion bhajis with yogurt and goat’s cheese dip

Name: Onion bhajis with yogurt and goat’s cheese dip
Prep time: 45 min
Total time: 45 min
Yield: Makes about 18
Cuisine: Indian recipes
Ingredients: 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp black peppercorns; 4 medium onions, very thinly sliced; 2 garlic cloves, sliced; 120g gram (chickpea) flour; 1½ tbsp curry powder; 1 tsp ground turmeric; 2 tsp black onion or nigella seeds; 1 tsp fine sea salt; Sunflower oil for deep frying; For the dip; 350ml natural yogurt; 150g soft rindless goat’s cheese (check it’s vegetarian if need be); ½ garlic clove, finely grated; 1 green chilli, thinly sliced (optional); 1 tsp black onion or nigella seeds; 1 small bunch chives, finely chopped

By: Gill Meller

Published: 11 Feb 20
Updated: 18 Mar 24

Onion bhajis with yogurt and goat’s cheese dip

”Whenever I make a curry, I make a batch of these onion bhajis. They’re deliciously crunchy and fragrantly spiced. I add black onion seeds, which give the bhajis a beautiful layer of flavour that seems particularly appropriate.” – Gill Meller

Easy
February 2020

Test kitchen approved

Makes about 18
Hands-on time 45 min

Nutrition: For 18

Calories: 112kcals
Fat: 6.2g (2.3g saturated)
Protein: 5g
Carbohydrates: 8g (3.7g sugars)
Fibre: 2g
Salt: 0.5g

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Ingredients

1 tsp cumin seeds
1 tsp coriander seeds
1 tsp black peppercorns
4 medium onions, very thinly sliced
2 garlic cloves, sliced
120g gram (chickpea) flour
1½ tbsp curry powder
1 tsp ground turmeric
2 tsp black onion or nigella seeds
1 tsp fine sea salt
Sunflower oil for deep frying

For the dip

350ml natural yogurt
150g soft rindless goat’s cheese (check it’s vegetarian if need be)
½ garlic clove, finely grated
1 green chilli, thinly sliced (optional)
1 tsp black onion or nigella seeds
1 small bunch chives, finely chopped

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Method

Put the cumin, coriander and peppercorns in a small pan set over a low heat. Toast for 1-2 minutes, then crush in a pestle and mortar.
In a bowl, combine the sliced onions, garlic, gram flour, curry powder, crushed spices, turmeric, onion/nigella seeds and salt. Add 5 tbsp cold water, then mix well with a wooden spoon or your hands (they’re usually the best tools).
Pour the sunflower oil into a deep heavy-based saucepan to a depth of 8-10cm, then set over a medium-high heat. The oil should be hot but not overly so, to allow the bhajis to cook through without the outside burning. Test the temperature by dropping a small pinch of the batter into the oil: it should fizz and bubble, and crisp within a minute.

Drop loose dessertspoonfuls of the mixture carefully into the hot oil. Fry, turning if necessary, for about 2 minutes on each side. Use a slotted spoon or frying basket to lift the fritters out onto a plate lined with kitchen paper.
To make the dip, put the yogurt and goat’s cheese in a bowl and mix well. Add the garlic, chilli (if using), onion/nigella seeds and chives. Season with salt and pepper, then stir well (see Make Ahead).
Arrange the bhajis on a large warmed serving platter and sprinkle with salt. Serve with the dip alongside.