Friday 13th March was the day that we escaped back to the cortijo from the coast. Little did we know then that a state of alarm would be declared the next day forbidding the movement of people and only allowing food shops and pharmacies to open. We had suspected that it might happen and so had already stocked up on some basic staples.
Normally, we would have volunteers to come and stay to hep us with the planting, harvesting, etc. but out of necessity, we’ve decided to go more self-sufficient.
On Tuesday 16th March, I harvested the remaining onions and prepared them for the freezer or fridge. There were white and red onions, of all different shapes and sizes. I thinly sliced some and used them for these onion bhajis.
- onions, thinly sliced
- 150g gram flour
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1/2 teaspoon chill powder
- 1 teaspoon cumin
- 1/2 teaspoon fenugreek
- Combine the onions, gram flour and spices in a bowl and mix thoroughly.
- Add enough water to form a moist batter, using your hands to bring the mixture together.
- Heat some sunflower oil in a wok or pan.
- Using a couple of dessert spoons, shape the onion mix into balls.
- Slide the balls into the oil.
- Cook for a couple of minutes on both sides until lightly golden.
- Transfer to a plate with some kitchen paper.
- Turn up the heat under the oil until quite hot.
- Refry the onion bhajis for 30 seconds on each side.
- This recipe was made slightly more complicated by the fact that we didn't have any gram flour. There was nothing for it but to make our own. We found the best way was to first smash the dried chickpeas with a mallet before grinding in a spice grinder. We then sieved them to remove the coarser particles and reground these.