Crispy Onion Bhaji
79kcal
Ingredients
- 300 grams Red Onions approximately 3 medium onions
- 130 grams Gram Flour besan, chickpea flour
- 1 tsp Ground Coriander
- 25 grams Cornflour (Corn Starch)
- 1 tsp Ground Cumin
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder preferably kashmiri chili
- 1 Green Chili finely chopped, optional
- 2 inches Fresh Ginger grated
- 1 tsp Himalayan Salt
- 100 ml Rice Bran Oil or your favorite
- 150 ml Cold Water adjust as needed
- 1 tbsp Fresh Coriander Leaves chopped
Serving
- Chaat Masala optional
Equipment
Method
Preparation:
- Peel and thinly slice the onions. Separate the slices into rings.300 grams Red Onions
- Grate or mince ginger and finely chop chili.
Mix Dry Ingredients:
- In a large bowl, mix together the minced ginger, gram flour, ground coriander, ground cumin, turmeric powder, chili powder, cornflour, and salt.130 grams Gram Flour, 1 tsp Ground Coriander, 25 grams Cornflour (Corn Starch), 1 tsp Ground Cumin, 1 tsp Turmeric Powder, 1 tsp Chili Powder, 2 inches Fresh Ginger, 1 tsp Himalayan Salt
- Add the sliced onions, chopped fresh coriander, and green chili to the batter. Mix well to ensure all the onion slices are well coated with the batter.1 tbsp Fresh Coriander Leaves, 1 Green Chili
- Allow the bhajia mix to sit for 20 minutes to draw out excess moisture from the onions to help with the binding and flavor. You can make your favorite dipping sauce during this waiting time.
Add Wet Ingredients:
- Gradually add the water to the dry ingredients, mixing to form a thick batter. The consistency should be such that it coats the back of a spoon. Adjust the water quantity if necessary; sometimes, you may only need a couple of tablespoons or none.
Note: When adding the water, watch carefully that the mixture isn't too wet. 150 ml Cold Water
Fry the Bhajias:
- Heat oil in a deep frying pan or deep fryer to 180°C (350°F). You need enough oil to fully submerge the bhajias.100 ml Rice Bran Oil
- Using a spoon or your hands, drop small portions of the batter-coated onions into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
- Fry the bhajias for about 4-5 minutes or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.
Drain and Serve:
- Use a slotted spoon to remove the bhajias from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve hot with a sprinkle of chaat masala or your favorite chutney or dipping sauce.
Nutrition
Calories79kcalCarbohydrates7gProtein2gFat5gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat2gSodium131mgPotassium91mgFiber1gSugar1gVitamin A35IUVitamin C1mgCalcium10mgIron1mg
Notes
Here are some top tips to help you succeed in making Crispy Onion Bhaji like a pro:
- Use medium-sized, firm, and free from blemishes onions. Red or sweet onions work particularly well due to their flavor and moisture content.
- Slice the onions thinly and uniformly. This ensures even cooking and consistent texture in each bhaji.
- The batter should be thick enough to coat the onions but not too thick. Adjust the water quantity gradually to achieve the right consistency. A thicker batter results in denser bhajias, while a thinner batter may not adhere well to the onions.
- Heat the oil to around 180°C, 350°F. If the oil is too hot, the bhajias will brown too quickly and remain uncooked inside. If too cool, they will absorb excess oil and become greasy.
- Avoid overcrowding the frying pan or deep fryer. Frying in small batches ensures even cooking and helps maintain the oil temperature.
- Use a slotted spoon to remove the bhajias from the oil, allowing excess oil to drain off before placing them on a paper towel-lined plate.
Private Notes
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