Crispy Onion Bhaji
Crispy Onion Bhaji are golden Indian fritters made from spiced gram flour batter and thinly sliced onions, perfect as a crunchy snack or appetizer.
Servings: 4 servings
Ingredients
- 3/4 cup gram flour (chickpea flour) 100g
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 3/4 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1 teaspoon table salt
- 6 tablespoons water or more, as needed
- 2 onions thinly sliced; a mix of red and yellow for color and flavor
- 2 tablespoons cilantro chopped (optional, but highly recommended for freshness)
- 2 cups corn, canola, or sunflower oil for frying
Instructions
Prepare the Onion Mixture
- Peel and thinly slice two onions. Use a mix of red and yellow onions for color and flavor. Place the sliced onions in a large mixing bowl. If using cilantro, chop it finely and add it to the bowl.
Make the Batter
- In a separate bowl, combine gram flour, baking powder, ground turmeric, ground cumin, garam masala, chili powder, and salt. Stir dry ingredients until well mixed. Gradually add 6 tablespoons of water, stirring continuously, until a thick, smooth batter forms that can coat the onions but is not too runny. Add more water if needed.
Combine Onions and Batter
- Pour the batter over the sliced onions and cilantro. Mix thoroughly with hands or a spoon until onions are evenly coated and the mixture is sticky enough to hold together when scooped.
Heat the Oil
- Pour the oil into a deep frying pan or skillet and heat over medium heat until hot but not smoking, about 350°F (175°C). Test by dropping a small amount of batter into the oil; it should sizzle and rise quickly.
Fry the Bhajis
- Using a tablespoon or hands, carefully drop spoonfuls of the onion mixture into the hot oil. Fry in batches to avoid overcrowding. Fry for about 3-4 minutes on each side until golden brown and crispy, turning carefully with a slotted spoon.
Drain and Serve
- Transfer cooked bhajis to a plate lined with paper towels to drain excess oil. Serve immediately while hot and crispy with your favorite chutney or dipping sauce.
Equipment
- Large Mixing Bowl
- Separate Bowl
- Deep Frying Pan
- Slotted Spoon
- Paper Towels
Notes
Use gram flour for authentic texture and flavor. Ensure oil is hot enough to get perfect crispiness without absorbing too much oil. Don't overmix the batter to keep texture light and crunchy. For extra heat, add green chilies or cayenne. Maintain consistent bhaji size and avoid overcrowding for even frying. Serve fresh and hot. Variations include adding grated vegetables or swapping herbs. Bhajis can be baked as a healthier alternative and stored refrigerated or frozen for later.