Crispy, airy, and irresistibly delicious—these Onion Bhajis are a must-try! Thinly sliced onions are coated in a spiced chickpea flour batter, then fried to golden perfection for the ultimate crunchy bite.
INGREDIENTS
- 2 large onions, thinly sliced
- 1 cup (100 g) chickpea (gram) flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1-2 green chilies, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon lemon juice
- 5-6 tablespoons (75-90 ml) water
- Oil for frying
INSTRUCTIONS
- In a large mixing bowl, whisk together the chickpea flour, baking powder, salt, cumin, and turmeric until well combined.
- Add the chopped chilies, cilantro, lemon juice, and water, mixing everything into a thick batter.
- Stir in the sliced onions, ensuring they’re all well coated with the batter. I recommend using your hands for this step for an even coat.
- Heat a large skillet or wok over medium heat and add enough oil to cover the bottom of the pan by about an inch.
- Once the oil is hot, carefully drop spoonfuls of the batter into the pan. Fry about 3-4 bhajis at a time to avoid overcrowding, which can prevent them from becoming crispy.
- Fry for about a minute on each side until golden brown, then flip to cook the other side.
- Use a slotted spoon to remove each bhaji and transfer them to a wire rack to drain excess oil. Repeat until all the batter is used.
- Serve the bhajis hot on their own or with a refreshing cucumber mint raita.
NOTES
- You can use red, white, yellow, or brown onions.
- The ideal frying temperature is between 350°F-365°F (177°C-185°C).
- For easy slicing, consider using a spiralizer or mandolin slicer.
