Salumi 'nduja bhajis
Item 1 of 1
Savoury onion bhajis are given a delectable layer of flavour with 'nduja in this recipe from Marcello Tully. The semolina flour, flavoured with a collection of seeds and spices, gives the bhajis an interesting texture. This is a tasty take on the traditional Indian onion bhaji recipe.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Bhaji
- 150g of 'nduja
- 130g of chicken, small dice
- 1 large onion, finely sliced
- 15g of ginger, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 red chilli, finely chopped
- 1/2 green chilli, finely chopped
- 20ml of sunflower oil
- vegetable oil, for frying
Batter
- 2 eggs
- 150g of plain flour
- 100ml of milk
- 50g of semolina
- 1 handful of fresh coriander, chopped
- 1 1/2 tsp poppy seeds
- 1 1/2 tsp fennel seeds
- 1 1/2 tsp sesame seeds
- 2 dashes of Tabasco
- 1 1/4 tsp salt
- 2 tsp caster sugar
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
Place a small saucepan over a medium heat. Add the sunflower oil and gently fry off the garlic, ginger and chilli for 2-3 minutes. Remove from the heat
- 20ml of sunflower oil
- 2 garlic cloves
- 1/4 red chilli
- 1/2 green chilli
- 15g of ginger
2
Bring a small pan of water up to the boil. Blanch the sliced onion for 3 minutes in boiling water, drain and allow to cool
3
Add the eggs, milk, flour and semolina for the batter into a large bowl and whisk to combine
- 2 eggs
- 150g of plain flour
- 100ml of milk
- 50g of semolina
4
Add the chopped coriander, poppy seeds, fennel seeds, sesame seeds, Tabasco, salt and sugar
- 1 handful of fresh coriander
- 1 1/2 tsp poppy seeds
- 1 1/2 tsp fennel seeds
- 2 dashes of Tabasco
- 1 1/4 tsp salt
- 2 tsp caster sugar
- 1 1/2 tsp sesame seeds
6
Squeeze the excess water from the sliced onions and add to the mix. Use your hands to mix all the ingredients together
7
Preheat the deep-fryer to 160°C
- vegetable oil, for frying
8
Shape the mix into small bhajis - weighing around 20g each. Place onto a tray and then carefully lower them into the fryer, around 8-10 at a time, for 2-3 minutes
9
Remove from the fryer and drain the bhajis on absorbent kitchen towel to remove excess oil. Serve hot
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024