Onion Bhajis Recipe

Prepare Onions

Peel the onions and slice them thinly into half-moons (about 1/8-inch thick). Place the sliced onions in a large bowl and gently separate the rings so they are loose and airy; this prevents clumping in the batter.

Combine Dry Ingredients

In a separate medium bowl, whisk together the chickpea flour, rice flour (if using), garam masala, turmeric, ground coriander, ground cumin, red chili powder, baking powder, and 1 1/4 tsp salt until uniform.

Make Batter

Add the chopped cilantro and finely chopped green chili (if using) to the sliced onions. Sprinkle the dry flour-spice mixture over the onions and toss with your hands or a spatula to coat evenly. Add about 1/2 cup cold water in small increments and gently fold until the mixture holds together — you want a thick, sticky batter that binds the onion slices but is not runny. The onions will release some moisture; adjust with another tablespoon of water if too dry. Batter should be thick enough to form loose clumps.

Rest (optional)

Let the mixed batter rest 5–10 minutes. This hydrates the chickpea flour and allows the flavor to marry. If batter becomes too loose as it rests, fold in a tablespoon more chickpea flour.

Heat Oil

Pour about 2 cups (or enough to come to ~1.5 inches depth) of neutral oil into a deep, heavy skillet or pot. Heat over medium-high heat until oil reaches 350–365°F (175–185°C). If you do not have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and float up steadily without browning instantly.

Fry Bhajis

Working in batches (do not overcrowd the pan), use two spoons or your fingers to drop heaped tablespoonfuls of the onion-batter into the hot oil. Flatten slightly so they fry evenly. Fry each batch 3–4 minutes, turning once or twice, until deep golden brown and crisp. Adjust heat as necessary to keep oil temperature steady. Remove bhajis with a slotted spoon and drain on a paper towel-lined tray. Fry remaining batter.

Keep Warm & Serve

If making multiple batches, keep finished bhajis in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes to keep warm and crisp. Serve hot.

Combine the yogurt, lemon juice, roasted cumin, chaat masala (if using), 1/4 tsp salt, and sugar or honey in a small bowl. Whisk until smooth and taste; adjust salt, lemon, or sweetness as needed. Stir in the chopped cilantro. Chill for at least 10 minutes to let flavors meld. Serve chilled or at room temperature alongside the hot bhajis.