Onion Bhaji Recipe

Slice and salt

Peel and very thinly slice enough yellow onions to yield about 2 cups loosely packed slices. Place sliced onions in a large bowl, add 1/2 teaspoon salt, and toss to begin drawing out moisture. Let sit 10 minutes, then squeeze gently with your hands or press with a spoon to remove excess water — you want the onions moist but not dripping.

After squeezing, add chopped cilantro, sliced curry leaves (if using), and finely chopped green chili to the onions. Toss to combine.

In a separate bowl, whisk together gram flour, rice flour (if using), ground cumin, ground coriander, turmeric, red chili powder, baking powder and 1 teaspoon salt until evenly mixed.

Add the dry mix to the onion mixture and gently toss so the onions are evenly coated. Gradually add about 1/2 cup cold water a few tablespoons at a time, mixing until you get a thick batter that clings to the onions. The batter should bind the slices together but not be runny; you may need slightly more or less water depending on moisture in onions. Stir in 1 teaspoon lemon juice if using.

Set the coated onion mixture aside for 5–10 minutes to let the flours hydrate. If mixture becomes too wet, add 1–2 tablespoons more gram flour to firm it up.

Pour oil into a deep, heavy skillet or deep-fryer to a depth of about 1.5–2 inches (3.8–5 cm). Heat oil over medium-high heat until it reaches 170–180°C (340–355°F) or until a small drop of batter sizzles and rises to the surface immediately.

Using two spoons or your hands, shape small mounds of the batter-coated onions (about 2 tablespoons each) and carefully slide them into the hot oil, taking care not to overcrowd the pan. Fry in batches.

Fry for 3–5 minutes, turning occasionally, until the bhajis are golden brown and crisp. Adjust the heat as necessary so they cook through without burning—medium heat is usually best. Use a slotted spoon to transfer cooked bhajis to a paper towel–lined tray to drain excess oil.

If you want extra crispness, briefly re-fry in hotter oil for 20–30 seconds just before serving.

Serve onion bhajis hot with chutney, yogurt dip or lemon wedges. They are best eaten immediately but can be kept warm in a low oven (100–120°C / 210–250°F) on a rack for up to 20–30 minutes without losing too much crispness.