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Recipe Detail Page
Beef 'n' Bhajias
Early Summer 2006
Bhajias are onion rings with attitude! While this classic Indian snack is the perfect treat to enjoy with morsels of tender Canadian beef steak, make a double batch if a meat-free nibble is also desired. Chickpea flour, also called besan flour, is commonly found in health food stores and Indian groceries. Bhajias can be made ahead, cooled, covered and refrigerated until needed, up to 3 days (chickpea flour does not freeze well). To reheat, preheat oven to 450°F (230°C). Place bhajias on an ungreased baking sheet; bake 10 to 12 minutes or until hot and crisp.
Makes 6 to 8 servings
1 Spanish or other sweet onion
¾ cup (175 mL) chickpea flour
1½ tsp (7 mL) curry powder, medium or hot
¼ tsp (1 mL) ground cumin
½ tsp (2 mL) salt
¼ bunch fresh coriander or parsley
3 tbsp (45 mL) water
1 tbsp (15 mL) lemon juice
4 tbsp (60 mL) peanut or canola oil
¾ lb (375 g) 1-inch-thick (2.5-cm) striploin steak
Five 6 to 8-inch (15 to 20-cm) chapatti or roti
¼ cup (50 mL) sour cream
1. Peel and cut onion in half lengthwise. Very thinly slice onion on a mandolin or in food processor; separate rings. Measure out 2 cups (500 mL) of lightly packed onions. Mix chickpea flour with curry, cumin and salt. Stir in onion until coated with dry ingredients. Chop 2 tbsp (25 mL) coriander; set remaining bunch aside for garnish. Stir water, lemon juice and chopped coriander into onions; batter is thick.
2. To form bhajias, use an ordinary fork to twirl onions much as one does when eating spaghetti. Form 20 rounds about 1-inch (2.5-cm) in diameter; place slightly apart on a waxed-paper lined sheet as each is formed. Repeat until all batter is used.
3. Add 2 tbsp (25 mL) oil to a medium-size heavy frying pan; heat over medium heat until quite hot but not smoking. Working in batches, carefully slip in onion bundles, flattening them slightly. Edges are lacy. Fry 1 to 2 minutes per side or until golden. Drain on paper towels.
4. Preheat barbecue until very hot. Grill steak 4 to 5 minutes per side until medium-rare (juice just rising); do not overcook. Meanwhile heat chapatti according to package directions; cut into quarters.
5. Slice steak diagonally into 20 pieces. Place steak on chapatti quarters; top each with bhajia, dab of sour cream and sprig of coriander. Serve immediately.
Makes 6 to 8 servings
