Onion bhaji
These crispy onion bhajis are popular snacks across the Indian subcontinent. They are so easy to make and are definitely moreish that you should not make them too often.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 ounces besan flour/ gram flour/ chickpea flour
- 1 large red onion
- ½ teaspoon minced garlic
- ¼ teaspoon turmeric powder
- 1 teaspoon cayenne pepper/ red chili powder
- ½ teaspoon salt (or according to taste)
- A handful of cilantro/ coriander leaves (chopped)
- Cooking oil for deep frying
Instructions
- 1
Slice the onion lengthways.
- 2
In a mixing bowl, place the gram flour/ chickpea flour, minced garlic, turmeric powder, cayenne pepper/ red chili powder, and salt. Using a fork, stir around.
- 3
Pour a ¾ cup of water into the flour mix little by little as you mix the dry ingredients with water. You can use a fork, a hand whisk, or a handheld mixer. It will form a thick batter almost like heavy cream consistency.
- 4
Add the sliced onions and chopped cilantro/ coriander leaves into the batter. Stir well.
- 5
Heat the oil in a deep frying pan.
- 6
Take small handfuls of onion bhaji mixture and carefully slide them into the hot oil. Deep fry for about 10-15 minutes until the pakoras look golden brown and are fully cooked.
- 7
Remove from the oil and place the onion bhajis on a kitchen towel/napkin to drain the excess oil.
- 8
Serve the pakoras hot with mint yogurt chutney or cilantro mint chutney.