Onion Bhaji Recipe

Name: AMAYA Real Indian Foods Onion Bhaji Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups large yellow onions; 1 cups gram (chickpea) flour (besan); 2 tbs rice flour (optional, for extra crispness); 3 tbs cold water; 2 tbs fresh cilantro (coriander), chopped; 1 unit green chili, finely chopped (optional); 1 tsp fresh ginger, grated; 1 tsp garlic, minced; 1 tsp cumin seeds; 1 tsp ground coriander; 1 tsp turmeric; 1 tsp red chili powder (or cayenne); 1 tsp baking powder (optional, for lighter bhajis); 1 tsp salt; 3 cups neutral oil for deep frying (vegetable, sunflower, or peanut); 4 unit lemon wedges; 1 cup mint or tamarind chutney (for serving)

Inspired by AMAYA Real Indian Food

Time40m

Serves4

Thinly sliced onions coated in a simple, spiced batter then fried until golden and desired crispiness.

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Ingredients

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Onion Bhaji Batter & Onions

2 cups large yellow onions

1 cups gram (chickpea) flour (besan)

2 tbs rice flour (optional, for extra crispness)

3 tbs cold water

2 tbs fresh cilantro (coriander), chopped

1 unit green chili, finely chopped (optional)

1 tsp Fresh ginger, grated

1 tsp Garlic, minced

1 tsp cumin seeds

1 tsp Ground coriander

1 tsp turmeric

1 tsp red chili powder (or cayenne)

1 tsp baking powder (optional, for lighter bhajis)

1 tsp Celtic sea salt

For Frying & Serving

3 cups neutral oil for deep frying (vegetable, sunflower, or peanut)

4 unit lemon wedges

1 cup mint or tamarind chutney (for serving)

Method

Onion Bhaji Batter & Onions

Prepare onions

Peel and thinly slice the onions into fine half-moons. Place sliced onions in a large bowl and gently separate layers so they are individual strands rather than clumped.

Mix dry spices and flours

In a separate mixing bowl, whisk together the gram flour, rice flour (if using), cumin seeds, ground coriander, turmeric, red chili powder, baking powder, and salt until evenly combined.

Combine aromatics and herbs

Add the chopped cilantro, finely chopped green chili (if using), grated ginger, and minced garlic to the sliced onions and toss to distribute evenly.

Make thick batter with onions

Sprinkle the dry flour-spice mixture over the onions. Add cold water a little at a time (about 1 tablespoon at a time), and toss with your hands or a spoon to coat the onion strands. You want a thick, shaggy batter that binds the onions together but is not runny — roughly the consistency of coarse wet sand. Use about 2–3 tablespoons of water total; avoid making it too wet. The onions will release moisture as they rest.

Rest briefly

Let the coated onions rest 5–10 minutes so the gram flour hydrates and the mixture holds together better.

For Frying & Serving

Heat oil

Pour enough oil into a heavy-bottomed saucepan or deep skillet to reach about 2–3 inches deep. Warm the oil over medium heat until it reaches 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise steadily without browning immediately.

Form and fry bhajis

Using two spoons or your fingers, take small portions (about 1.5 tablespoons) of the coated onion mixture and carefully slide them into the hot oil, spacing them so they don't touch. Fry in batches to avoid overcrowding. Fry for 3–5 minutes per batch, gently turning occasionally, until golden brown and crisp on all sides. Adjust heat to maintain oil temperature; lower slightly if they brown too quickly before cooking through.

Drain

Use a slotted spoon to remove bhajis and drain on a wire rack or paper towels for 1–2 minutes to remove excess oil. Keep finished bhajis warm in a low oven (about 90–100°C) if making multiple batches.

Serve

Serve hot with lemon wedges and chutney. Squeeze lemon juice over bhajis to taste.