Onion Bhaji
Crispy, deep-fried onion fritters made with a spiced chickpea flour batter. This classic Indian snack, known as Kanda Bhaji in Maharashtra, is the perfect companion to a hot cup of tea, especially on a rainy day.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Onions
- b.Place the thinly sliced onions in a large mixing bowl.
- c.Add the salt and mix thoroughly with your hands, gently squeezing the onions for about a minute.
- d.Set aside for 10-15 minutes. This crucial step helps the onions release their natural moisture, which will bind the batter.
- 2
Step 2
- a.Create the Bhaji Batter
- b.After 15 minutes, you will see water collected at the bottom of the bowl. Do not drain it.
- c.To the onions, add the besan, rice flour, chopped green chillies, ginger-garlic paste, crushed ajwain, turmeric powder, red chilli powder, and chopped coriander leaves.
- d.Mix everything together thoroughly without adding any water initially. Use the moisture released from the onions to form a thick, coarse paste.
- e.If the mixture feels too dry, sprinkle 1 tablespoon of water at a time and mix until you have a thick batter that just coats the onions. Avoid making the batter runny.
- 3
Step 3
- a.Heat the Oil
- b.Pour oil into a kadai or deep pan and heat over medium-high flame.
- c.The oil is ready when a tiny drop of batter sizzles and rises to the surface immediately without changing color too quickly. The ideal temperature is around 175°C (350°F).
- 4
Step 4
- a.Fry the Bhajis
- b.Carefully drop small, irregular portions of the onion mixture into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in batches of 5-6.
- c.Fry for 3-5 minutes, turning them occasionally, until they are golden brown and uniformly crispy.
- d.Maintain a consistent medium heat. If the oil is too hot, the bhajis will brown quickly on the outside but remain uncooked inside.
- 5
Step 5
- a.Drain and Serve
- b.Once cooked, use a slotted spoon to remove the bhajis from the oil.
- c.Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- d.Serve immediately while hot and crispy with green chutney, tamarind chutney, or a hot cup of masala chai.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest bhajis, slice your onions as thinly and evenly as possible.
- 2The key to crispy bhajis is a thick batter with minimal water. Rely on the moisture from the salted onions.
- 3Adding a tablespoon of hot oil from the pan to the batter just before frying can make the bhajis extra crunchy.
- 4Do not overmix the batter after adding the flour, as this can lead to dense, chewy bhajis.
- 5Fry in small batches to maintain the oil temperature and ensure even cooking.
- 6Red onions provide a slightly sweeter and more authentic flavor compared to yellow or white onions.
Adapt it for your goals.
Add Greens
Mix in a handful of chopped spinach (palak) or fenugreek leaves (methi) with the onions for added flavor and nutrition.
Spice it UpSpice it Up
For extra flavor, add 1/2 teaspoon of crushed coriander seeds and a pinch of asafoetida (hing) to the batter.
Baked/Air Fried VersionBaked/Air-Fried Version
For a healthier alternative, shape the mixture into small patties, spray with oil, and bake at 200°C (400°F) for 15-20 minutes or air fry for 10-12 minutes, flipping halfway through.
Why this is on our healthy list.
Good Source of Plant-Based Protein
The base of the batter is Besan (chickpea flour), which is a great source of plant-based protein and fiber, helping to keep you full and aiding in muscle maintenance.
Rich in Antioxidants
Onions are packed with antioxidants, particularly quercetin, which helps combat inflammation and may protect against chronic diseases.
Aids Digestion
The inclusion of Ajwain (carom seeds) is not just for flavor; it is well-known in traditional medicine for its digestive properties, helping to relieve indigestion and gas.
Frequently asked questions
Soggy bhajis are usually caused by three things: too much water in the batter, oil that is not hot enough, or overcrowding the pan, which lowers the oil temperature. Ensure your batter is thick and the oil is at a consistent medium-high heat.