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Onion Bhaji

Crispy Onion Bhaji
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Onion Bhaji is a beloved Indian snack made with thin onion slices coated in a spiced chickpea flour batter and fried to golden perfection. It’s crunchy, flavorful, and perfect for teatime or as a crowd-pleasing appetizer. This recipe is beginner-friendly, gluten-free, and comes together in just 20 minutes!

Ingredients

Scale

Main Ingredients

  • 2 medium onions (thinly sliced)
  • 1 cup chickpea flour (gram/besan flour)
  • ¾ tsp ground cumin
  • ½ tsp ground turmeric
  • ¾ tsp salt
  • 1 green chili, finely chopped (optional)
  • 1 Tbsp parsley or cilantro, finely chopped
  • 1 tsp lime or lemon juice
  • ½ cup water
  • 3 Tbsp oil for frying

Optional Add-ons

  • 1 Tbsp nutritional yeast (for added umami)

Ingredient Notes

  • Use yellow onions for sweetness or red onions for a milder flavor.
  • Fresh chickpea flour helps avoid any bitter aftertaste.

Instructions

Step 1: Slice the Onions

  • Peel and thinly slice the onions using a knife or mandoline.
  • Separate the onion layers into strands for even coating.

Pro Tip: Avoid slicing them too thin; you want them to hold some texture after frying.

Step 2: Prepare the Batter

  • In a bowl, mix chickpea flour, cumin, turmeric, salt, lime juice, and water.
  • Whisk until the batter is smooth and slightly thick. It should coat the back of a spoon without dripping too quickly.

Common Mistake: Don’t make the batter too thin—it won’t stick well to the onions.

Step 3: Coat the Onions

  • Add the sliced onions, green chili, and parsley to the batter.
  • Mix well until every strand is evenly coated.

Pro Tip: Rest the mixture for 5 minutes to let the onions release moisture. This improves binding.

Step 4: Fry the Bhajis

  • Heat oil in a skillet over medium heat. To test, drop a little batter into the oil—it should sizzle and rise immediately.
  • Drop small portions of the battered onion mixture into the hot oil. Flatten slightly for even cooking.
  • Fry for 2–4 minutes on each side until golden and crisp.

Avoid Overcrowding: Fry in batches to keep the oil at the right temperature.

Step 5: Serve and Enjoy

  • Use a slotted spoon to remove the bhajis from the oil and place them on paper towels to drain excess oil.
  • Serve hot with mint chutney, tamarind sauce, or cucumber raita.

Smell Check: The aroma of fried spices tells you they’re ready to enjoy!

Notes

Serving Suggestions

  • Pair with masala chai for an authentic Indian teatime experience.
  • Serve as a side with biryani or curries for a complete meal.

Storage Tips

  • Store leftover bhajis in an airtight container in the fridge for up to 2 days.

Reheating Instructions

  • Reheat in an oven at 375°F (190°C) for 5–7 minutes to retain crispiness.
  • Avoid microwaving—it makes them soggy.

Freezing Option

  • Freeze portions of the uncooked, battered onion mixture on a parchment-lined tray. Cook from frozen, adding an extra minute to the fry time.

Pro Tips for Success

  • Always fry on medium heat; high heat will burn the bhajis while keeping the inside undercooked.
  • Adjust chili levels to match your spice tolerance—start mild and work your way up.
  • Got extra veggies? Try adding shredded carrots, zucchini, or spinach for variety.

Find it online: https://indianrecipe.info/onion-bhaji/