Friday Night Treat: What goes well with chutney?

Remember Tuesday?  

Did you like the chutney?  I think we have about 1/2 a jar left right now because we’ve gotten addicted to these little goodies.

I love onion bhaji and whenever we go to an Indian restaurant I hate to admit it but I tend to monopolize these treaties.

A cross between an onion ring and a really good curry, this is always my favourite dish.  

Seriously, can you think of any tastier Friday night than to have something battered and deep fried?

I didn’t think so.

However, I like to delude myself into believing that I’m still eating healthily so I decided to make mine not out of plain flour but quinoa and quinoa flour too.  

That totally negates deep frying, right?

I’ve got a couple of extra ingredients in here that you might not have handy; fenugreek and smoked sea salt.  I have a little stash of both of these that I keep around when I want to make something special out of really simple ingredients.  If you don’t have these-don’t worry about it.   You can ramp up the amount of cumin in the recipe and just use regular salt.  You’ll love them anyway.

The whole quinoa adds a fabulous nuttiness to the whole dish, no this isn’t traditional but it is really tasty.



I really like to drain everything on a baking rack to ensure I get as much oil drained as possible.


Serve them with a nice cold beer (or ice filled lemonade) and some of that tasty chutney.  



 I like to serve them on a tea towel, piping hot but DH’s preference is to have them on a picnic at room temperature.



 Have a wonderful, relaxing Friday.  





Friday Night Treat: What goes well with chutney?
  • 2 teaspoons cumin
  • ½ teaspoon crushed chillies
  • 1 teaspoon fenugreek
  • ⅓ cup quinoa
  • 1½ cups quinoa flour
  • 1 teaspoon tumeric
  • ½ tsp salt (if you have smoked sea salt, pop that in)
  • up to 1 cup water
  • 4 medium sliced onions
  1. Mix dry ingredients together and add enough water to create a runny but thick batter (similar to pancake batter). Drop in your onions and stir to coat.
  2. Heat oil (I like to use canola) to 350 degrees or test an onion, drop it in and if it bubbles right away you are set to go.
  3. Drop the onions into the oil by the heaping tablespoon into the oil and fry until puffy and they start to float.
  4. Great reheated in the oven and I've also had success freezing and reheating.
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