Onion Bhaji Recipe
Mildly spiced sliced onions, mixed in homemade batter and deep fried.
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Ingredients
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Batter & Onions
For Frying & Serving
Method
Batter & Onion Preparation
- 1
Slice and separate onions
Peel the onions and slice them thinly from root to tip (about 2–3 mm). Separate the slices into rings and place them in a large mixing bowl.
- 2
- 3
Prepare aromatics
While onions rest, finely chop the green chili, grate the ginger, mince the garlic, and finely chop the cilantro and curry leaves (if using).
- 4
Make the dry mix
In a separate bowl combine 1 cup gram flour, 2 tablespoons rice flour, 2 tablespoons semolina or extra rice flour (if using for crispiness), 1 teaspoon turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon garam masala, 1 teaspoon salt (including the 1/2 teaspoon already used on onions), and 1/4 teaspoon baking powder. Whisk the dry ingredients together so the baking powder is evenly distributed.
- 5
Assemble the batter
Push the rested onions gently to release excess water into the bowl; drain off and discard about 1 tablespoon of the liquid if there is a lot (do not wash). Add the chopped green chili, grated ginger, minced garlic, chopped cilantro, and curry leaves into the onion bowl. Sprinkle the dry mix over the onions. Add 1 teaspoon lemon juice. Using your hands or two spoons, toss everything together while gradually adding up to 3 tablespoons of water only as needed to help the flour coat the onions. The mixture should be thick and cling to the onions, not runny — enough to form loose fritter clusters.
- 6
Final rest
Let the coated onion mixture rest for 5 minutes for the flours to hydrate; this helps hold the bhaji together while frying.
Frying & Serving
- 7
Heat the oil
Pour oil into a deep, heavy-bottomed skillet or deep-fryer to a depth of about 2–3 inches (enough for deep frying). Heat the oil to 175–180°C (350–360°F). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and rise slowly to the surface.
- 8
Fry in batches
Once oil is hot, use a tablespoon or your fingers (carefully) to drop small loosely packed mounds (about 1–2 tablespoons each) of the onion-batter into the oil. Do not overcrowd; fry in batches of 6–8 depending on pan size. Stir gently with a slotted spoon to prevent sticking and to promote even browning.
- 9
Cook until golden
Fry each batch for 3–5 minutes, turning occasionally, until the bhajis are golden brown and crisp on the outside and cooked through on the inside. Adjust heat as necessary — lower slightly if they brown too quickly before cooking through.
- 10
Drain
Use a slotted spoon to remove bhajis and drain them on a plate lined with paper towels to absorb excess oil. Lightly season with a pinch of salt while hot, if desired.
- 11