Onion Bhaji (4) 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 & Finishing
Method
Batter & Onions
- 1
Prepare onions
Peel and thinly slice onions into half-moons. Place sliced onions in a large mixing bowl and gently separate layers so slices are loose. Measure roughly 4 cups packed sliced onions (about 2 medium-large onions per cup).
- 2
- 3
Make the batter
In a separate bowl whisk together gram flour, rice flour, ground coriander, ground cumin, turmeric, red chili powder, baking powder and remaining 3/4 teaspoon salt. Stir in chopped cilantro, chopped green chili, minced garlic and grated ginger. Add the gram-flour mixture to the rested onions and toss to combine.
- 4
Adjust consistency
Gradually add 100–150 ml water while mixing, aiming for a thick, sticky batter that coats the onions — not runny. The batter should hold together when you pinch a handful. Stir in lemon juice. If batter feels too loose, add up to 1 tablespoon more gram flour; if too thick, add a tablespoon of water at a time.
Frying & Finishing
- 5
Heat oil
Pour oil into a deep, heavy-bottomed pan to a depth of about 5 cm (2 inches). Heat over medium-high to 180°C (350°F). If you don’t have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise steadily to the surface without browning instantly.
- 6
Form and fry bhajis
Using a tablespoon or your fingers, scoop small mounds (about 2 tablespoons each) of the onion-batter mixture and gently slide into the hot oil, taking care not to overcrowd. Fry 3–5 bhajis at a time depending on pan size. Keep oil temperature between 170–180°C (340–350°F): too hot will brown the exterior and leave the interior raw; too cool will make them greasy.
- 7
Turn and cook through
Fry for 3–4 minutes, turning occasionally so they brown evenly and become crisp and golden. When deep golden and cooked through, remove with a slotted spoon and drain on a rack or paper towels. Repeat with remaining batter.
- 8
Serve
Sprinkle with a little chaat masala if using, and serve immediately with ketchup, tamarind chutney or mint-coriander chutney and lemon wedges.