Onion bhajis are deep-fried fritters made with a batter of chickpea flour (besan), onions, and spices. These crispy and flavourful snacks are commonly found in Indian and South Asian cuisine, typically served as appetizers or side dishes. The combination of sweet caramelized onions and aromatic spices makes onion bhaji a popular and beloved dish among food enthusiasts.
Serves 4 Preparation time 15 minutes, Cooking time around 20 minutes, Overall time around 35 minutes.
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Mild -Medium
Recipe for Onion Bhaji
The first step is crucial in making onion bhaji as it ensures a smooth and lump-free batter. By sieving the besan (chickpea flour) and adding the salt, bicarbonate of soda, ground rice, cumin, coriander, chili powder, and green chilies, you are incorporating all the dry ingredients evenly and creating a flavourful base for coating the onions. Mixing these ingredients well helps to distribute the flavours and spices throughout the batter, resulting in delicious and well-seasoned onion bhaji.
Ingredients:
Dry Ingredients
150g/6oz besan (gram or chick-pea flour)
1 teaspoon of Celtic or Himalayan salt
Pinch of bicarbonate of soda
1 tablespoon of ground rice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chilli powder
1-2 fresh green chillies, finely chopped and seeded if a milder flavour is preferred
3 large onions, thinly sliced into half rings and separated
200ml/7 fl oz water
Oil for deep-frying
How to make Onion Bhaji
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Take the dry ingredients and sieve into a large glass bowl to remove any lumps and mix well with the chopped green chillies.
Slowly incorporate the water to the mix ensuring that there are no lumps (I always use a food mixer for this process) mix until you have a smooth paste do not make it too runny.
Add the onions to the mix and combine well, leave it to stand for a five to ten minutes, the mixture will become a little more liquid as the water is drawn from the onion.
In a deep pan for frying bring the oil to 160 °c - 180°c, to test this drop a small amount of batter into the oil, If the batter floats up immediately without browning, it indicates that the oil is at the correct temperature for frying.
Using plastic surgical gloves is a hygienic way to handle the onion bhaji mixture. By shaping small balls of the mixture and gently dropping them into the hot oil with a spoon, you can ensure that the bhajis cook evenly and maintain their shape. It is important not to overcrowd the pan to allow each bhaji enough space to fry properly. Once the bhajis start to brown, carefully flip them over to ensure they are evenly cooked on all sides.
After frying the onion bhajis, it's essential to place them on absorbent paper to remove excess oil and help retain their crispy texture. Serving them immediately while they are still warm and crispy is ideal to enjoy them at their best. However, if needed, you can keep them warm in a low-temperature oven for a short period without compromising their texture. This final step ensures that the onion bhajis are delicious and ready to be enjoyed.
Goes well with:
These aromatic and crispy onion bhajis are a delightful addition to any meal or gathering, with their perfect blend of flavours and textures. Whether enjoyed as a tempting appetizer or a flavourful side dish, these savoury fritters never fail to impress. Serve them hot and fresh, straight from the pan, for an unforgettable culinary experience that will have your taste buds dancing with delight. Try this easy recipe and indulge in the irresistible charm of homemade onion bhajis.
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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