Gupshup Plates
Like the rest of his brothers, my Uncle Lawrie had wanderlust. An eastern wind blew him across Europe and he breezed into Britain and set up camp in Southall, West London, or Little India as it’s affectionately known. In some ways the apple hasn’t fallen too far from the tree. He’s a devotee of his homeland, which is perhaps why Southall, with its familiar smells of kebabs, pakoras and samosas and sights of turbans, saris, prayer caps and brown skin, sets him at ease. Little India is packed with places to eat – chaat houses, cafés, restaurants, stalls – and, if that’s not enough, simply make some friends and you’ll be invited in for supper quicker than you can accept.
The chaat house was the place to trade gupshup (chit-chat) and while away time over easy food, starting with spiced snacks such as Channa Chaat and Onion Bhajiya. Then, depending on whether one had a place to be, snacks would morph into light meals and possibly a visit to Glassy Junction, the only pub in the UK to accept Indian rupees. Gupshup dishes are reflective of a state of mind. They are plates of food to ponder over while banishing the speed of modern life. It’s food for friends and here's an onion bhaji recipe to serve up.
Serves 6 or more as a snack
- 150g gram (chickpea) flour
- Water
- ½ tsp bicarbonate of soda
- 2 tsp cumin seeds
- 2 tsp nigella seeds
- Salt
- 5–6 large onions, finely sliced
- Vegetable oil for frying
How To Make Onion Bhajis
This is a great easy onion bhaji recipe to follow. In a big bowl, tip in the flour and add enough water to create a thick batter. Sprinkle in the bicarbonate of soda and both types of seeds plus some salt seasoning. Put in the onions and mix well.
Using a large wok or deep frying pan, pour in the oil to a depth of 2–3cm and heat to a medium-high temperature. Drop in a cumin seed and if it sizzles like a maniac the oil’s ready. Use a ladle and gently lower in spoonfuls of the mix. Fry for around 4 minutes until golden brown. Use a slotted spoon and remove the bhajiya, then drain on kitchen paper.
Serve hot and with a dipping chutney such as date and tamarind.
Gupshup Plates
Like the rest of his brothers, my Uncle Lawrie had wanderlust. An eastern wind blew him across Europe and he breezed into Britain and set up camp in Southall, West London, or Little India as it’s affectionately known. In some ways the apple hasn’t fallen too far from the tree. He’s a devotee of his homeland, which is perhaps why Southall, with its familiar smells of kebabs, pakoras and samosas and sights of turbans, saris, prayer caps and brown skin, sets him at ease. Little India is packed with places to eat – chaat houses, cafés, restaurants, stalls – and, if that’s not enough, simply make some friends and you’ll be invited in for supper quicker than you can accept.
The chaat house was the place to trade gupshup (chit-chat) and while away time over easy food, starting with spiced snacks such as Channa Chaat and Onion Bhajiya. Then, depending on whether one had a place to be, snacks would morph into light meals and possibly a visit to Glassy Junction, the only pub in the UK to accept Indian rupees. Gupshup dishes are reflective of a state of mind. They are plates of food to ponder over while banishing the speed of modern life. It’s food for friends and here's an onion bhaji recipe to serve up.
Serves 6 or more as a snack
- 150g gram (chickpea) flour
- Water
- ½ tsp bicarbonate of soda
- 2 tsp cumin seeds
- 2 tsp nigella seeds
- Salt
- 5–6 large onions, finely sliced
- Vegetable oil for frying
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