That’s what I am doing today! Yippee!! Fiesta Friday is so much fun, how could I not jump at the opportunity! If you don’t know what I am talking about, well, you better come right over and check it out!
If you are a new blogger or would like to make new friends, it’s a great place to meet fellow bloggers, some experienced, some new… you will learn so much, I promise! And have fun, of course!!
My partner in crime for this week’s fiesta is Quinn @ Dad whats 4 dinner, who makes some amazing, healthy, kid-friendly food. If you haven’t been over yet, you better hurry
Now being the co-host I have to bring along something special to the pot luck, don’t I? Well, I’m bringing not one, but 2 scrumptious dishes, with one humble ingredient taking centre-stage…
Hot from the pan Onion Bhajiya…Spiced Onion Fritters made with a chickpeas flour batter. A super simple, but super delicious treat that is made in most Indian kitchens.
They are generally deep-fried, but I’ve made them a bit healthier by frying them in an Æbleskiver pan. Much less oil, yet all the taste of the traditional treat.
To accompany it, my Mom-in-law’s utterly fabulous Caramelised Onion Raita. Seriously, this is my favorite raita. It makes a wonderful accompaniment to biryanis and pulaos too.
It’s hard to believe that something can taste so good with just 2 main components (I’m not gonna count a pinch of chilli powder and salt as ingredients!). But really, yogurt and onions magically come together here and approach perfection… you gotta try it if you don’t believe me!
Now, do join Angie, Quinn and me at this week’s Fiesta Friday. Remember to read the guidelines and remember to have fun 😀
Here are the recipes.
Onion Bhajiya with Caramelised Onion Raita
For the Bhajiya
2 large Red Onions, roughly chopped
2 tablespoons chopped Cilantro
1 teaspoon Coriander Seeds, roughly crushed
1/2 teaspoon Red Chilli powder
1/4 teaspoon Turmeric powder
1 cup Chickpeas Flour
1/4 teaspoon Baking powder
Salt to taste
Oil for frying
For the Raita
1 cup Greek Yogurt, whisked
1 medium Red Onion, chopped
A pinch of Red Chilli powder (add more if you like it hot)
Salt to taste
2 teaspoons Oil
Make the Bhajiya
Add the onions, cilantro, coriander seeds, red chilli powder, turmeric and salt to taste to a large bowl.
Sift the chickpeas flour along with baking powder into the same bowl. Now add just enough water to make a very thick batter.
Heat oil for frying. You can deep-fry the bhajiya or make them with less oil in an æbleskiver pan or appe pan.
Drop heaped teaspoonfuls of batter into the oil and fry on medium heat, turning over in between, till cooked through and golden brown.
Remove to a plate and serve hot with tomato ketchup, raita or your favorite dips.
Make the Raita
Heat the oil in a saucepan. Add the chopped onions and a pinch of salt and fry on a medium heat till the onion is well browned, taking care not to burn.
Add the red chilli powder and cook for a further half minute on a low flame.
Keep aside to cool for a couple of minutes.
Then add the fried onion to the yogurt along with some more salt, as per taste. Mix well and serve.