In bustling Indian markets, the enticing aroma of freshly fried onion bhajis fills the air, drawing passersby to indulge in this beloved street food. These crispy, spiced onion fritters, known for their delightful crunch and flavorful warmth, are a staple in Indian cuisine, often enjoyed as a snack or appetizer. 🧅✨
Crispy Onion Bhajis
Yield: 10–12 bhajis
Ingredients:
Vegetable oil for deep frying (approximately 3–4 cups or 720–960ml)
2 large onions, peeled and thinly sliced
1 tablespoon minced ginger
1 green chili, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon dried coriander leaf
1 teaspoon chili flakes
1 teaspoon ground fenugreek
¾ teaspoon salt
½ teaspoon garlic salt
1½ cups (130g) gram flour (also known as chickpea flour or besan)
1 tablespoon cornflour (cornstarch)
½ teaspoon bicarbonate of soda (baking soda)
135ml (½ cup + 1 tablespoon) water
Instructions:
Heat the Oil: In a wok or large heavy-based pan, heat the vegetable oil over medium heat until it reaches 350°F (180°C).
Prepare the Batter: In a large bowl, combine the sliced onions, minced ginger, chopped green chili, ground cumin, ground coriander, dried coriander leaf, chili flakes, ground fenugreek, salt, and garlic salt. Mix well to ensure the onions are evenly coated with the spices.
Add Flours and Baking Soda: Sprinkle the gram flour, cornflour, and bicarbonate of soda over the spiced onions. Gradually add the water, mixing thoroughly until a thick batter forms, coating the onions evenly.
Shape the Bhajis: Using your hands or a spoon, take a small portion of the batter-coated onions and gently press it together to form a rough ball or fritter shape. Repeat with the remaining mixture.
Fry the Bhajis: Carefully lower a few bhajis at a time into the hot oil, ensuring not to overcrowd the pan. Fry for 3–4 minutes, turning occasionally, until they are golden brown and crispy. Use a slotted spoon to remove the bhajis and drain them on paper towels.
Serve: Enjoy the onion bhajis hot, garnished with freshly chopped coriander. They pair wonderfully with sweet chili sauce or raita for dipping.
Tips:
Consistent Slicing: Thinly and uniformly sliced onions ensure even cooking and a better texture in your bhajis.
Immediate Frying: To maintain the batter's optimal texture, fry the bhajis immediately after mixing to prevent the gram flour from hardening.
Oil Temperature: Maintaining the correct oil temperature is crucial. If the oil is too hot, the bhajis may brown too quickly and remain uncooked inside; if too cool, they can become greasy.