Onion Bhaji with Coconut Rice

Onion bhaji are like a cross between onion rings and fritters, with subtle Indian seasoning. They are easy to make and delicious as an appetizer or side. The coconut rice, which is wonderfully fragrant and flavourful, is the perfect accompaniment to create a hearty meal.

Onion Bhaji adapted from BBC Food Recipes website.

1 c. short grain brown rice (long grain will work but take longer to cook)

1 c. lite coconut milk

1/2 - 1 red chilli pepper, finely diced

1/2 tsp. curry 

1/2 tsp. ground coriander

1/2 tsp. salt

pinch cumin seeds

2 c. chickpeas, cooked

1/4 c. fresh cilantro, chopped

1/4 c. cashews, chopped

2 eggs, beaten

3 onions, very thinly sliced

1 tsp. ground coriander

1 tsp. cumin seeds

1/2 tsp. salt

1/4 tsp. crushed chilli flakes

3/4 c. flour
1/4 c. canola oil

In a medium saucepan over medium-high heat, combine the rice, coconut milk and the amount of water indicated on the package, minus 1 cup. Add the chilli pepper, curry, coriander, salt and cumin. Bring to a boil then reduce heat to low, cover and simmer, according to directions, until the water is absorbed. Remove from heat and let stand for 5 minutes. Stir in the chickpeas and fresh cilantro, and garnish with cashews.

Heat the canola oil in a large frying pan over medium heat. Combine the eggs and onions in a mixing bowl. Stir in the spices and seasoning, then add the flour. Mix well. Drop a couple tablespoons of the batter into the frying pan and flatten a little to ensure it cooks all the way through. Add a few more bhaji to the pan, avoiding overcrowding. Cook each side for 1 minute (reduce the heat if they cook too fast), before draining on paper towels. Serve hot with coconut rice.