Crispy Onion Bhaji
Crispy onion fritters made with gram (chickpea) flour and warm spices, deep-fried until golden and crunchy.
Servings: 12 servings
Ingredients
Ingredients
- ?3/4 cup 100 ggram flourchickpea flour
- ?1/2 teaspoonbaking powder
- ?1/2 teaspoongroundturmeric
- ?1 teaspoonground cumin
- ?3/4 teaspoongaram masala
- ?1/2 teaspoonchili powder
- ?1 teaspoontable salt
- ?6 tablespoonswateror more
- ?2 onionsthinly sliced – I use a mix of red and yellow
- ?2 tablespoonscilantrochopped – optional
- ?2 cupscorn canola, or sunflower oilfor frying
Instructions
Instructions
- Put the gram (chickpea) flour, baking powder, ground turmeric, ground cumin, garam masala, chili powder, and table salt into a mixing bowl and stir to combine.
- Add 6 tablespoons water (use more if needed) and whisk to a smooth batter with a consistency similar to heavy cream. Adjust with a little more water if batter is too thick.
- Thinly slice the onions and separate the slices into loose strands.
- Add the sliced onions and the chopped cilantro (optional) to the batter and stir until the onion strands are well coated.
- Pour the corn, canola, or sunflower oil into a deep frying pan or pot and heat to 355°F (180°C). Use a thermometer to check the temperature.
- Using two spoons or your hands, form small clusters of the coated onion (one cluster per drop) and carefully lower them into the hot oil. Fry in batches so the oil does not overcrowd and the temperature stays near 355°F (180°C).
- Fry each batch for about 3–4 minutes, or until the bhajis are golden brown and crispy. Adjust time as needed to reach that color and crispness.
- Remove the bhajis with a spider or slotted spoon and drain on a plate lined with paper towels.
- Serve the bhajis hot, garnished with the optional chopped cilantro if desired.
Equipment
- Kitchen thermometer
Notes
Substitute green chili with chili powder, or cayenne pepper if needed. Or omit if you don’t like spicy food.
The gram flour can be substituted with all-purpose flour.
You can either use ground cumin or cumin seeds, both work.
Add thinly grated potato or carrot for extra flavor.
Use fresh oil for the best flavor.
Make sure that the oil temperature is right, otherwise, you might get soggy or not-so-crispy bhajis. I always use my kitchen thermometer to check the temperature when deep frying.
This recipe is medium-spicy, when served with yogurt-cucumber-mint raita, it cools off the heat and works really nicely. The combination creates a flavor explosion!
If you have leftovers, you can reheat them in the oven or Air Fryer at 390°F (200°C) for 15-20 minutes. But keep in mind, the bhajis won’t be as crispy as when they were first fried.
The gram flour can be substituted with all-purpose flour.
You can either use ground cumin or cumin seeds, both work.
Add thinly grated potato or carrot for extra flavor.
Use fresh oil for the best flavor.
Make sure that the oil temperature is right, otherwise, you might get soggy or not-so-crispy bhajis. I always use my kitchen thermometer to check the temperature when deep frying.
This recipe is medium-spicy, when served with yogurt-cucumber-mint raita, it cools off the heat and works really nicely. The combination creates a flavor explosion!
If you have leftovers, you can reheat them in the oven or Air Fryer at 390°F (200°C) for 15-20 minutes. But keep in mind, the bhajis won’t be as crispy as when they were first fried.