Onion bhajis are a popular Indian snack made of thinly sliced onions, mixed with chickpea flour, spices, and deep-fried until crispy. Here’s a simple recipe to make homemade onion bhajis:
Ingredients:
- 2 large onions (thinly sliced)
- 1 cup chickpea flour (besan)
- 2 tbsp rice flour (optional, for extra crispiness)
- 1-2 green chilies (finely chopped, optional for spice)
- 2 tbsp chopped fresh coriander (cilantro)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (optional, for extra heat)
- 1/2 tsp garam masala (optional, for extra flavor)
- Salt to taste (about 1 tsp)
- Water (about 1/4 cup, adjust as needed)
- Freshly ground black pepper (to taste)
- Oil for frying (vegetable or sunflower oil works well)
Instructions:
- Prepare the Onions:
- Thinly slice the onions and place them in a large bowl.
- Sprinkle a pinch of salt over the onions and let them sit for 5-10 minutes. This will help release excess water from the onions, which is essential for making the bhajis crispy.
- Mix the Batter:
- After 10 minutes, use your hands or a spoon to lightly squeeze out the excess water from the onions.
- Add the chickpea flour, rice flour (if using), cumin seeds, coriander powder, turmeric, chili powder, garam masala, fresh coriander, chopped green chilies, and a little salt and pepper to the onions.
- Mix everything together, making sure the flour is evenly distributed.
- Slowly add a little water (start with a tablespoon or two) and mix. The mixture should be sticky and clump together but not too wet. You may not need all the water – the goal is for the mixture to hold together when you form it into small fritters.
- Heat the Oil:
- Heat oil in a deep frying pan or wok over medium-high heat. The oil should be around 350°F (175°C). You can test the oil by dropping a small piece of the batter into it – if it sizzles and rises to the surface, the oil is ready.
- Fry the Bhajis:
- Take small portions of the onion mixture (about 1-2 tablespoons) and gently drop them into the hot oil. Shape them into rough balls or fritters with your hands, but don’t worry about making them perfect – a rough shape helps them crisp up better.
- Fry in batches, making sure not to overcrowd the pan. Fry for about 4-6 minutes, turning occasionally, until the bhajis are golden brown and crispy on all sides.
- Drain and Serve:
- Once cooked, remove the bhajis from the oil and drain on paper towels to remove excess oil.
- Serve the onion bhajis hot with a side of mint chutney or tamarind sauce for dipping.
Enjoy your crispy, flavorful homemade onion bhajis! Perfect for snacking or as an appetizer!