indianEasyveganvegetariandairy freenut free

Onion Bhaji

Name: Onion Bhaji
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: indian
Ingredients: 3 pcs onion (medium, thinly sliced); 1 cup chickpea flour; 2 tbsp rice flour; 2 pcs green chili (finely chopped); 1 inch ginger (finely grated); 2 tbsp coriander leaves (chopped); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch asafoetida; 0.5 tsp salt; 3 tbsp water (to bind the mixture); 2 cup oil for deep frying (used for frying)

RATING

4.7/5(215)

TASTE SCORE

9/10

Thinly sliced onions tossed with chickpea flour, spices, and herbs, then fried until crisp and golden. These classic Indian onion fritters make a great snack with chai or a simple chutney on the side.

PREP

15m

COOK

15m

SERVES

1 PIECE

86 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Slice the onions and prep the flavorings.
1.Thinly slice the onions and place them in a large bowl.
2.Finely chop the green chili.
3.Grate the ginger and chop the coriander leaves.
mix · ~4 min
Make the bhaji mixture.
1.Add chickpea flour, rice flour, green chili, ginger, coriander leaves, cumin seeds, turmeric powder, red chili powder, asafoetida, and salt to the onions.
2.Mix well and lightly squeeze the onions with your fingers to release some moisture.
3.Add water a little at a time and mix until the onions are evenly coated with a thick, clinging batter.
TIPKeep the batter tight, not runny, so the bhajis fry up craggy and crisp.
rest · ~10 min
Rest the mixture for 10 minutes.
fry · ~12 min
Heat the oil and fry the bhajis.
1.Heat the oil for deep frying in a kadai or deep pan over medium heat.
2.Drop small rough portions of the onion mixture into the hot oil without overcrowding the pan.
3.Fry until deep golden and crisp, turning a few times, about 3 to 4 minutes per batch.
4.Lift out and let the bhajis drain briefly before frying the next batch.
TIPUse medium heat so the onions cook through before the outside gets too dark.
serve
Serve the onion bhaji hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
After salting, squeeze the onions well before adding water; they release plenty of moisture on their own.
2
Keep the batter shaggy and just clinging to the onion strands so the bhajis fry up lacy and crisp.
3
Resting the mixture for 10 minutes helps the besan hydrate and the onions soften slightly for even frying.
4
Fry in small, rough clusters rather than tight balls so the edges turn craggy and crunchy.
5
Maintain medium heat; if the oil is too hot, the outside browns before the onion inside turns sweet and tender.
6
Drain on a rack or paper briefly, then serve immediately since onion bhaji loses crispness as it sits.
7
If the mixture turns loose while standing, add a spoonful of chickpea flour before frying the next batch.