Description
Crispy Onion Bhaji is a deliciously crunchy Indian snack made from thinly sliced onions coated in a spiced gram flour batter and deep-fried to golden perfection. This vegan appetizer is bursting with flavors from cumin, coriander, fenugreek, and chili, making it the perfect accompaniment to your favorite dipping sauce such as sweet chili or sweet and sour sauce. Ideal for snack time or party starters, these bhajis are irresistibly crispy on the outside and tender inside.
Ingredients
Scale
Bhaji Batter and Onion Mix
- 130 g Gram Flour (Besan) (naturally gluten-free and provides structure)
- 1 tbsp Cornflour (Cornstarch) (crucial for that crispy texture)
- 2 large Onions (thinly sliced)
- 1 tbsp Minced Ginger (adds warmth)
- 1 finely chopped Green Chilli (adjust based on spice tolerance)
- 1 tsp Ground Cumin (brings earthy taste)
- 1 tsp Ground Coriander (enhances flavor)
- 1 tbsp Dried Coriander Leaf (offers a herbal note)
- 1 tsp Chilli Flakes (adds spice)
- 1 tsp Ground Fenugreek (adds unique flavor, optional)
- ¾ tsp Salt (balances flavors)
- ½ tsp Garlic Salt (infuses garlic flavor)
- 135 ml Water (to reach right batter consistency)
- ½ tsp Bicarbonate of Soda (Baking Soda) (essential for texture)
For Frying and Garnish
- 500 ml Vegetable Oil (for deep frying)
- 1 tbsp Fresh Coriander (Cilantro) (chopped)
Serving Suggestion
- Dipping Sauce (Sweet and sour or sweet chili sauce)
Instructions
- Heat the Oil: Pour vegetable oil into a wok or deep pan to about 3 inches deep. Heat the oil to medium temperature until it reaches approximately 180°C (350°F), which is ideal for deep frying.
- Prepare the Batter: In a large bowl, combine the thinly sliced onions, minced ginger, finely chopped green chilli, all the listed spices (ground cumin, ground coriander, dried coriander leaf, chili flakes, ground fenugreek), garlic salt, gram flour, cornflour, and bicarbonate of soda. Mix well until the onions are thoroughly coated with the dry ingredients.
- Add Water: Gradually add 135 ml water to the onion and flour mixture while stirring continuously to form a thick batter that clings well to the onions.
- Test the Oil Temperature: Drop a small amount of the batter into the hot oil; if it sizzles immediately and floats to the surface, the oil is ready for frying.
- Shape and Fry Bhajis: Using a tablespoon, carefully scoop and shape small compact portions of the batter mixture and gently lower them into the hot oil. Fry the bhajis in manageable batches to prevent overcrowding.
- Cook Until Golden Brown: Fry the bhajis for 3-4 minutes, turning them occasionally for even cooking, until they are deep golden brown and crispy.
- Drain Excess Oil: Use a slotted spoon to remove the fried bhajis and place them on kitchen paper towels to drain any excess oil.
- Garnish and Serve: Arrange the crispy onion bhajis on a serving plate, garnish with freshly chopped coriander leaves, and serve immediately with your preferred dipping sauce such as sweet chili or sweet and sour sauce.
Notes
- Fenugreek is optional but adds a unique flavor that complements the spices.
- Adjust the amount of green chilli and chili flakes according to your spice preference.
- Ensure the oil is sufficiently hot before frying to achieve crispy bhajis that are not greasy.
- Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
- You can substitute fresh coriander with mint leaves for a different flavor twist.
- Leftover bhajis can be reheated in an oven to retain their crispiness.
