Onion & Samphire Bhaji Recipe

Prepare vegetables

Peel and thinly slice the yellow onions so they measure about 2 cups when loosely packed. Rinse the samphire thoroughly to remove grit; pat dry and chop any long pieces so they are roughly the same length as the sliced onions. Thinly slice the fennel bulb or chop fennel fronds, finely chop the green chilli, mince the garlic and grate the ginger.

Toast and prep spices

In a small dry skillet over medium heat, lightly toast the cumin and fennel seeds for 30–60 seconds until aromatic. Remove from heat and crush lightly with the side of a knife or mortar and pestle. Let cool.

Make batter

In a large mixing bowl, combine the gram flour, rice flour, turmeric, crushed cumin and fennel seeds, baking powder and 1 tsp salt. Add the minced garlic, grated ginger, chopped green chilli, sliced fennel, cilantro (if using) and the prepared onions and samphire. Stir to coat the vegetables in the dry mix. Gradually add 3/4 cup cold water and mix to form a thick, sticky batter that binds the vegetables together. Adjust with a tablespoon more water if too dry; batter should cling to the vegetables but not be runny.

Heat oil

Pour about 1–2 inches of vegetable oil into a heavy-bottomed frying pan or small saucepan. Heat oil to 175°C (350°F) or until a small drop of batter sizzles and rises slowly to the surface. If you don't have a thermometer, heat on medium and test carefully.

Fry bhajis

Using two spoons or your fingers, form loose mounds of the batter (about 2 tablespoons each) and gently slide into the hot oil, spacing them to avoid crowding. Fry in batches for 3–4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Maintain oil temperature between batches; lower heat slightly if browning too quickly.

Finish

When all bhajis are fried, transfer to a serving plate, squeeze a little lemon over them and scatter fennel fronds or chopped cilantro on top. Serve hot for maximum crispness.

While the oil is heating or the bhajis are cooling briefly, combine the yogurt, minced garlic, finely chopped red chilli or a small amount of chilli paste, lemon juice, salt, olive oil and honey (if using) in a small bowl. Stir until smooth and taste-adjust for heat, acidity or salt. Chill briefly or serve immediately with the hot bhajis.

Arrange the crispy Onion & Samphire Bhajis on a platter with the chilli garlic dip on the side and lemon wedges. Serve immediately while hot and crisp.