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Singharas (Onion Bhajis)


  • Dry Ingredients

  • 4 oz (110g) Gram (Besam) Flour

  • 1 teaspoon Garam Masala

  • 1 teaspoon Cumin Seeds dry roasted ( or Cumin Powder )

  • 1 teaspoon Coriander Seeds dry roasted ( or Coriander Powder)

  • 1 teaspoon Fenugreek Powder

  • 1 teaspoon Aromatic Salt ( see recipe below)

  • Wet Ingredients

  • 2 Garlic Cloves chopped

  • 1 tablespoon Mild Curry Paste

  • 1 tablespoon Lemon or Lime Juice

  • 1 tablespoon Fresh Chopped Mint (or use Mint Sauce)

  • Filling (This is the basic filling you could use mushrooms instead of the onion’s etc)

  • 1 Onion sliced into thin rings

  • 2 oz (50g) Mashed Potato

  • 2 tablespoons Cashew Nuts chopped

  • 2 generous tablespoons Bombay Mix (I usually add more than this)


  1. Mix all the wet and dry ingredients together with enough water to make a thick batter which will drop off the spoon slowly

  2. Leave for about 10 minutes to allow all the flour to absorb the water, you may need to add a little more water to slacken the paste

  3. Add the filling ingredients and leave for another 10 minutes

  4. Heat the oil to the same temperature you would cook chips

  5. Drop the mixture into the oil in small balls ( about a heaped tablespoon is right ) and fry until golden brown.


Aromatic Salt (makes 1 batch)

4 oz (110g) Sea Salt
1 teaspoon Cinnamon Powder
1 teaspoon Ground Allspice
½ teaspoon Fenugreek Powder
1 teaspoon Dried Mint
1 tablespoon Ground Almonds
½ teaspoon Tumeric
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