Onion And Saphire Bhaji Recipe

Slice onions

Peel the onions and halve them from root to tip. Cut into thin half-moons (about 2–3 mm). Separate into rings. Place in a large mixing bowl.

Chop Saphire

Finely chop the Saphire (if Saphire is a mild green chili or herb). If using a hot green chili, remove seeds for milder heat. Add to the bowl with onions.

Prepare cilantro

Chop the cilantro leaves and add to the bowl.

Dry mix

In a separate large bowl, combine 1.5 cups gram flour, 1/4 cup rice flour, 1/4 tsp turmeric, 1/2 tsp coriander powder, 1/2 tsp cumin seeds, 1/4 tsp baking powder and 1 tsp salt. Whisk together so spices are evenly distributed.

Add onions

Add the sliced onions, chopped Saphire and chopped cilantro to the dry mix. Toss thoroughly so the onion pieces are coated with the flour mixture. This helps drain excess moisture from the onions as they sit.

Rest & hydrate

Slowly add water, 1 tablespoon at a time, tossing to form a thick, slightly sticky batter that clings to the onions (you may not need the full 3 tbsp). The batter should hold the onion strands together in loose clusters. Stir in the lemon juice. Allow the mixture to rest for 8–10 minutes so the flours hydrate and bind.

Heat oil

Pour about 500 ml vegetable oil into a medium heavy saucepan or deep fryer so it is 2–3 inches deep. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter – it should sizzle and float up slowly.

Form bhajis

Using two spoons or your fingers (wet to prevent sticking), take golf-ball-sized portions of the onion-batter mixture and gently drop them into the hot oil, being careful not to overcrowd the pan. Flatten slightly with the back of a spoon so they cook evenly.

Fry until golden

Fry the bhajis in batches for 3–5 minutes per batch, turning occasionally, until golden brown and cooked through. Maintain oil temperature around 330–350°F (165–175°C) so the interior cooks without burning the exterior.

Drain

Use a slotted spoon to remove bhajis and drain on a wire rack or paper towels. Sprinkle a little extra salt while hot if desired.

Serve the hot onion and Saphire bhaji immediately with tamarind chutney, mint-yogurt dip, and lemon wedges on the side. Best eaten within 30 minutes of frying for crisp exterior and soft interior.