IndianAppetizer

Recipe Story

origins & traditions

Onion bhajis are a beloved Indian street food and restaurant appetizer that showcase the perfect balance of textures and flavors. Thinly sliced onions are mixed with gram flour (besan), fresh herbs, and a blend of warming spices including cumin, coriander, and turmeric. The batter-coated onion strands are deep-fried until golden and crispy, creating these addictive fritters. Traditionally served with mint chutney or tamarind sauce, bhajis are a staple at Indian celebrations and gatherings. The key to perfect bhajis lies in achieving the right consistency of batter and maintaining the oil temperature for that signature crispy exterior while keeping the onions soft and sweet inside. These versatile fritters pair wonderfully with chai or as part of a larger appetizer spread.

Instructions

step by step

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Thinly slice the onions and place them in a large mixing bowl. Sprinkle with salt and let sit for 5 minutes to release moisture. Squeeze out excess liquid.
In a separate bowl, combine chickpea flour, rice flour, cumin, coriander, turmeric, cayenne, and baking soda. Mix well.
Add the spice mixture to the onions along with chopped cilantro, ginger, and green chili. Mix thoroughly with your hands.
Add water gradually, 1 tablespoon at a time, mixing to create a coating consistency. The batter should just bind the onions without being too wet.
Heat vegetable oil in a deep heavy-bottomed pot to 350°F (175°C). Test with a small piece of batter - it should sizzle and rise immediately.
Take a handful of the onion mixture and carefully drop it into the hot oil. Fry 3-4 bhajis at a time, avoiding overcrowding.
Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
Remove with a slotted spoon and drain on paper towels.
Serve immediately while hot and crispy with mint chutney or tamarind sauce.

Crispy Onion Bhajis

4.1 (26)

Golden, crispy Indian onion fritters seasoned with aromatic spices and chickpea flour. These delightful bhajis are perfectly crunchy on the outside and tender within, making them an irresistible starter for any gathering.

easy

35 min

4 servings

Ingredients

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Main Ingredients

3 pieces onions, thinly sliced
1 cups chickpeas, gram flour (besan)
2 tablespoons flour, rice flour

Spices

1 1/2 teaspoons cumin, ground
1 teaspoons coriander, ground
1/2 teaspoons turmeric, ground
1/2 teaspoons cayenne, ground (optional)

Fresh Herbs

3 tablespoons cilantro, finely chopped

Aromatics

1 teaspoons ginger, grated

Seasonings

1 teaspoons salt

Cooking

3 cups vegetable-oil, for deep frying

Chef Tips

expert advice

•Chef Tips: For extra crispy bhajis, add a tablespoon of rice flour to the chickpea flour mixture.

•The key is to not add too much water - the mixture should be dry enough that it barely holds together.

•For a variation, add a pinch of ajwain (carom seeds) for enhanced digestive properties and flavor.

•If the bhajis are absorbing too much oil, your oil temperature is too low.

•Maintain consistent heat throughout frying.

•These are best served immediately, but can be reheated in an oven.

•For a healthier version, try air-frying at 375°F for 12-15 minutes, spraying lightly with oil and turning halfway through.

•Leftover bhajis can be crumbled over salads or used as a topping for soups.

•Experiment with adding finely chopped spinach or grated carrots for vegetable variations.

Indian

👍 Beginner Friendly

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