I first visited and reviewed Ottawa’s Shafali Restaurant almost 7 years ago. On that occasion, I sampled the Onion Bhaji from their appetizer menu and rated them very highly. They were, on that occasion, made largely the same way as all the others I had ever eaten thus far ( including those I made myself), which is to say, thin strips of onion dipped in a seasoned batter and deep-fried. Just recently though, I stopped in to Shafali again, and ordered their Onion Bhaji a second time, only to find that they were prepared in a way I have not had them before …
The menu (which may read the same was it did on my first visit), describes the as ‘Onion balls bound with lightly spiced and fragrant chickpea flour batter and served with house tamarind mango chutney’, but if you compare the above picture with the one from my 2012 review (follow the above link), you can see that they are not the same. The seasoning in both cases was about the same as best as I can recall, and here included turmeric, coriander, pepper and fennel seed among other spices, but it was the nature of the of the ‘batter’, though, that was very different.
In most versions I have ever had (or made) the batter is quite thin and thus you get a result that is a bit like the crispy Japanese Kakiage style Tempura. Here it had a much ‘doughier’ texture. I am not sure, but I rather think that, having immersed the chopped onion to the batter (more minced than shredded, in this case), more Besan flour was added to produce a drier, possibly kneadable result. Accordingly, the final texture is still a bit crispy on the outside, but much spongier and chewier at the center.
I don’t think I would say that I liked this way better than the way I have usually had Bhajis, but it was still pretty good and I should like to experiment with the basic idea in some of my own creations.