Recently a potluck summer table picture with report at Joanna’s Food has been an inspiration. Not only have I made her cold beef strips marinated in lemon thyme to great succes for a summer buffet on 10 July (alas, no food pics here), tonight my eye fell on one of the dishes she credited with the most success: onion bahji. Perfect as an evening snack, with a beer. Served with mint raita.
Before I could figure out the pronunciation of Bahji, Videojug came to the rescue. See video for their ingredients for a batch serving 4-6. Here are my own ingredients, serving 1.
Mint raita:
50 g joghurt (2-3 tablespoons)
handful of fresh mint
salt
Mix the ingredients until the joghurt is very liquid.
Onion Bahji:
1/2 red onion,
50 g chickpea flour
1 tablespoon baking powder
1 tablespoon rice flour
A mixture of chilli flakes, koriander and cumin seeds and turmeric
salt
25 ml water
Combine these ingredients, and form spoonfuls (”quenelles”).
Heat vegetable oil, lower the spoonfuls of onion batter in it, and fry.
Drain. Let cool a little.
Dinner for one in no time, but more fun to share as an appetizer, during a picnic or a brunch.
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