Onion Bhajis and Roasted Tomato Chutney

Bhaji Ingredients

3 large British onions cut into medium half rings
1 cup chickpea flour, also know as gram flour
1 tblsp coriander powder
½ tsp caraway seeds (ajwain)
1 tsp turmeric powder
1-4 Green chillies, depending on how spicy you want it
1 tblsp coriander leaves, chopped
1 tblsp cumin seeds
1 inch of ginger, chopped finely
Salt to taste
1 tsp red chilli powder

Method

1) In a large bowl mix together the onions, chickpea flour, coriander powder, caraway seeds, turmeric powder, green chillies, chopped coriander, cumin seeds, ginger, salt, red chilli powder
2) Add sufficient water to form a moldable paste, and mix well.
3) Heat some oil in a non-stick wok, then make small dumplings of the mixture and deep fry until golden brown.

Chutney Ingredients

2 medium tomatoes, roasted evenly until slightly black
3/4 tsp of salt or to taste
1 green chili
1/4 of a red British onion, diced
3 strands of coriander, finely chopped
1/4 lime squeezed

Method

1) Wash the tomatoes and place on a baking tray lined with foil. Grill the tomatoes on a high setting, so that all the outside edges are slightly black.
2) Pulse all the other ingredients except the coriander and onion together in a blender.
3) Add the coriander and red onion and mix well. Serve alongside onion bhajis.

This recipe was created by Vinod Patel, of Chula Fused Foods
www.chulafusedfoods.com

To celebrate National Curry Week this October (8^th – 14^th), British Onions have partnered withIndian street food entrepreneur, Vinod Patel of Chula Fused Foods, to devise some mouth-watering Indian recipes using the best homegrown ingredients, ensuring the highest quality.

Onions are a vital ingredient to adding distinctive flavour to any curry, sauce or Indian side dish, and these quick and easy recipes show off this essential vegetable at its best.  Whether you’re an experienced chef or a beginner in the kitchen you’ll be able to impress your family and friends with these delicious recipes and celebrate an Indian summer!

Chula Fused Foods is Vinod Patel’s reinvention of the Burrito, through which he has taken the beloved Mexican concept and added an Indian fusion twist. Travelling from San Francisco toLondon, via Bangalore, Vinod immersed himself in all types of food, from dining at high end restaurants to trying out pop-up cafes on the roadside and was drawn to the creative side of creating high quality food for those on the go. His menu is a combination of slow-cooked meats and bean curries, roasted tomato chutneys, Gujarati yoghurt dips and crunchy salads, or as he says, a balanced lunch that will give you energy using less fat and salt than the norm.  His first street food stall launched in June 2011 and he hasn’t looked back since. To discover more about Chula Fused Foods and to find your nearest market visit www.chulafusedfoods.com