Onion Bhaji (4) (v) 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 & Onion Preparation
- 1
Slice and prepare onions
Peel the onions and slice them thinly into half-moons, about 2–3 mm thick. Separate the slices into rings and place them in a large mixing bowl.
- 2
Reduce onion moisture
Sprinkle 0.5 teaspoon of salt over the sliced onions and toss well. Let sit for 5 minutes, then squeeze with your hands or press lightly to remove excess water. Discard any liquid.
- 3
- 4
Make the batter
In a separate bowl, whisk together the gram flour, rice flour, turmeric, ground cumin, ground coriander, black pepper, remaining 0.5 teaspoon salt, and baking powder. Gradually add 120 ml water while whisking to form a thick, slightly sticky batter (should cling to the onions but not be runny). Adjust with up to 1–2 tablespoons more water if needed.
- 5
Frying & Serving
- 6
Heat oil
Pour vegetable oil into a deep, heavy-bottomed pan to a depth of about 3–4 cm. Heat over medium-high heat until oil reaches 175°C (350°F). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise to the surface within a few seconds.
- 7
Fry the bhajis
Working in batches to avoid crowding, use two spoons or your hands to drop heaped tablespoonfuls of the onion-batter mixture into the hot oil, shaping into loose fritters. Fry 3–4 bhajis at a time (depending on pan size) for 3–4 minutes, turning occasionally, until golden brown and crisp. Adjust heat as needed to maintain steady frying temperature.
- 8
Drain
Use a slotted spoon to transfer cooked bhajis to a plate lined with paper towels. Sprinkle lightly with a pinch of salt while hot. Repeat with remaining batter until all bhajis are cooked.
- 9