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Soak the sliced onion in water for 5 minutes. Strain.
Mix the chickpea powder, baking powder, Knorr Brown Onion Soup powder, Rajah Hot Curry Powder, Robertson’s Turmeric and Robertson’s Crushed Chillies together. Add enough cold water to make a thick batter.
Mix in the soaked onions.
Heat oil in a pot or pan for frying. Drop a small spoonful of batter into the oil to check the oil temperature. It is hot enough if the batter bubbles and rises to the surface of the oil.
Scoop a tablespoon of batter, using another spoon gently scoop it off into the oil. Allow it to cook until golden and cooked through.
Serve the bhajis warm, with Knorr Creamy Sweet Chilli Salad Dressing.