Onion Bhajis

Short Description

Onion bhajis are a beloved Indian snack made from thinly sliced onions enveloped in a seasoned chickpea flour batter, then deep-fried to golden, crispy perfection. These savory fritters are packed with warming spices, herbs, and a touch of chili for heat, offering a satisfying crunch with every bite. Whether served as an appetizer, side dish, or tea-time treat, onion bhajis are always a flavorful favorite.

Why You’ll Love This Recipe

• Crispy and Flavorful: The combination of gram flour and spices creates a light yet crunchy texture with bold, aromatic flavor.
• Simple to Make: With pantry staples and minimal prep, this recipe is accessible for all home cooks.
• Customizable: You can easily adjust the heat level and add your favorite vegetables or herbs.
• Naturally Gluten-Free: Made with chickpea flour, these bhajis are perfect for gluten-sensitive diets.
• Perfect for Entertaining: Serve them as a starter or part of a larger Indian-inspired spread—these never fail to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 large onions, thinly sliced
• 1 cup (100 g) gram flour (chickpea flour)
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1–2 green chilies, finely chopped
• 2 tablespoons freshly chopped cilantro
• 1 teaspoon lemon juice
• 5–6 tablespoons (75–90 ml) water
• Oil for frying

Directions

1. In a large mixing bowl, whisk together the gram flour, baking powder, salt, ground cumin, and turmeric until well combined.
2. Add the chopped green chilies, fresh cilantro, lemon juice, and water. Stir until a thick batter forms.
3. Add the thinly sliced onions to the batter and use your hands to mix until the onions are fully coated.
4. Heat oil in a deep skillet or wok over medium heat—there should be at least an inch of oil covering the bottom.
5. Once the oil is hot, carefully drop spoonfuls of the mixture into the pan. Fry 3 to 4 bhajis at a time to avoid overcrowding.
6. Cook each bhaji for about 1 minute on each side, flipping until both sides are golden brown and crisp.
7. Remove the bhajis using a slotted spoon and transfer to a wire rack or paper towel to drain excess oil.
8. Repeat with the remaining batter. Serve hot with cucumber mint raita or your favorite chutney.

Servings and Timing

• Yield: Approximately 10–12 bhajis
• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Variations

• Vegetable Additions: Add grated carrot, shredded cabbage, or chopped spinach to the batter.
• Spice It Up: Mix in a pinch of garam masala or red chili powder for extra warmth.
• Herb Substitutes: Replace cilantro with fresh mint or parsley for a unique twist.
• Baked Bhajis: For a healthier version, bake at 350°F (180°C) for 20–25 minutes, flipping halfway through.

Storage/Reheating

• Storage: Keep leftover bhajis in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a preheated oven at 350°F (180°C) for 5–10 minutes until crispy. Avoid microwaving, which can make them soggy.
• Freezing: Freeze cooked bhajis on a baking tray before transferring to a freezer-safe container. Reheat directly from frozen in the oven until heated through and crispy.

FAQs

Can I make the batter ahead of time?

It’s best to mix the batter just before frying to maintain the right texture. Premixed batter may release too much moisture over time.

What type of onions work best?

Yellow or brown onions are ideal for their robust flavor, but red onions can add a touch of sweetness.

Can I use all-purpose flour instead of gram flour?

Gram flour provides the traditional taste and texture. Substituting with all-purpose flour will yield a different result and may not be gluten-free.

Are onion bhajis gluten-free?

Yes, since they’re made with chickpea flour, they are naturally gluten-free.

How do I make sure my bhajis stay crispy?

Ensure the oil is hot enough before frying and avoid crowding the pan. Let bhajis drain well after frying.

Can I make them less spicy?

Yes, simply reduce or omit the green chilies to tone down the heat.

What dipping sauces go well with bhajis?

Serve them with mint chutney, tamarind chutney, or a cucumber yogurt dip (raita).

Can I air fry the bhajis?

Yes, lightly oil them and cook at 375°F (190°C) for 12–15 minutes in an air fryer, flipping once midway.

Why is my batter too dry or too wet?

Adjust the amount of water gradually when mixing. The batter should be thick and just moist enough to coat the onions.

Can I reuse the frying oil?

Yes, you can strain and store the oil for another use, provided it hasn’t been overheated or used for frying other strong-flavored foods.

Conclusion

Onion bhajis are a delicious, crispy, and aromatic addition to any meal or gathering. Quick to prepare and full of bold Indian flavors, these fritters are a must-try for fans of savory snacks. Whether served as an appetizer or alongside a full meal, their golden crunch and spice-infused aroma are guaranteed to please every palate.

Onion Bhajis

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 10 à 12 bhajis
• Category: Apéritif, Snack
• Method: Friture
• Cuisine: Indienne
• Diet: Vegetarian

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Description

Ces Onion Bhajis sont de délicieux beignets d’oignons indiens croustillants, préparés avec de la farine de pois chiches, des épices et des herbes fraîches. Idéal en apéritif ou en entrée, ce snack végétalien est parfait accompagné d’un chutney ou d’un raita au concombre

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Ingredients

• 2 gros oignons, finement émincés

• 100 g (1 tasse) de farine de pois chiches (gram flour)

• 1/2 c. à café de levure chimique

• 1 c. à café de sel

• 1 c. à café de cumin moulu

• 1/2 c. à café de curcuma moulu

• 1 à 2 piments verts, finement hachés

• 2 c. à soupe de coriandre fraîche, hachée

• 1 c. à café de jus de citron

• 5 à 6 c. à soupe (75-90 ml) d’eau

• Huile pour la friture

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Instructions

• Dans un grand bol, mélangez la farine de pois chiches, la levure, le sel, le cumin et le curcuma.

• Ajoutez les piments, la coriandre, le jus de citron et l’eau. Mélangez jusqu’à obtenir une pâte épaisse.

• Incorporez les oignons tranchés à la pâte. Mélangez avec les mains pour bien enrober les oignons.

• Faites chauffer environ 2,5 cm d’huile dans une poêle ou un wok à feu moyen.

• Quand l’huile est chaude, déposez des cuillerées de pâte dans l’huile. Faites frire 3 à 4 bhajis à la fois pour ne pas surcharger la poêle. Faites cuire 1 minute de chaque côté, puis retournez-les jusqu’à ce qu’ils soient bien dorés.

• Retirez à l’aide d’une écumoire et laissez égoutter sur une grille. Répétez jusqu’à épuisement de la pâte.

• Servez chaud, nature ou avec un raita menthe-concombre.

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Notes

Ces bhajis sont meilleurs juste après la cuisson, bien croustillants. Pour une cuisson plus légère, vous pouvez également les faire cuire au four ou à l’air fryer.