Very popular Asian snack where thinly sliced onions are mixed with a spiced gram flour batter, deep-fried until golden and crispy, creating deliciously crunchy fritters with a savory and aromatic profile.
Prep Time: 15-20 minutes
Cooking Time: 15-20 minutes
Ingredients:
- 2 large onions, thinly sliced
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust according to your spice preference)
- 1/2 teaspoon baking soda
- Salt to taste
- Water (as needed)
- Oil for deep frying
- Fresh coriander leaves, chopped (optional, for garnish)
Instructions:
- Prepare the Onions:
- Peel and thinly slice the onions. Separate the slices into individual strands.
- Make the Batter:
- In a large mixing bowl, combine chickpea flour, rice flour, cumin seeds, coriander powder, turmeric powder, red chili powder, baking soda, and salt.
- Gradually add water, stirring continuously, to make a thick and smooth batter. Ensure that there are no lumps.
- Add Onions:
- Add the sliced onions to the batter and mix well, ensuring that the onions are coated evenly with the batter.
- Heat Oil:
- Heat enough oil in a deep pan or wok for deep frying. The oil should be hot but not smoking.
- Fry the Bhajis:
- Take small portions of the batter-coated onions and carefully drop them into the hot oil. You can use a spoon or your hands for this step.
- Fry the bhajis in batches until they turn golden brown and crispy. Make sure not to overcrowd the pan.
- Drain Excess Oil:
- Once the bhajis are cooked, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil.
- Serve:
- Garnish the onion bhajis with chopped coriander leaves if desired. Serve them hot with mint chutney, tamarind sauce, or yogurt for dipping.
Enjoy your homemade onion bhaji’s as a tasty snack or as a side dish with your favorite Indian meal!