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Ingredients
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Bhaji ingredients
Coriander & Mint chutney ingredients
Method
Bhaji directions
- 1
Prep onions
Slice the onions as thin as possible and separate into rings or strands. Pat dry to remove excess moisture.
- 2
Prepare batter
In a large bowl, whisk the chickpea flour (besan), rice flour, baking powder, cumin, coriander, turmeric, and chili powder with salt. Stir in the chopped cilantro.
- 3
Form batter and coat onions
Gradually add water to the dry mix until you have a thick but pourable batter. Add the sliced onions and toss until all pieces are coated with batter.
- 4
Heat oil
Heat oil in a deep frying pan or kadai to 350-365°F (175-185°C).
- 5
Fry bhajis
Carefully drop spoonfuls or small clusters of battered onion into hot oil. Fry in batches until golden brown and crisp, about 2-3 minutes per batch. Flip once for even browning.
- 6
Drain and serve
Remove fried bhajis with a slotted spoon and drain on paper towels. Serve immediately with coriander-mint chutney.
Coriander & Mint chutney directions
- 7
Prepare chutney greens
Rinse cilantro and mint leaves; pat dry and roughly chop if large.
- 8
- 9
Season
Add salt to taste and blend briefly to combine. Adjust thickness with a splash more water if needed.