Probably one the most addicting appetizers I can think of. There is nothing quite like crispy onion bhajis.
This is the appetizer I go for every time I go to an Indian restaurant. For me, onion bhajis are another level up from onion rings. Although saying that makes me want to work on a super epic onion ring recipe, but that’s another post for another time.
Some people like to roll there battered onions in a ball shape before deep frying them. Me personally, I say SCREW NEATNESS!! The messier the shape of the bhajis, the crispier it will be. For me, the texture is just as important as the flavour, and those little bits of onion sticking out the sides is what makes those crispy edges. So make sure you have that beautiful golden colour on the outside before you serve these.
This is the first time I have ever used chickpea flour (also known as gram flour), which wasn’t as easy to find in the supermarkets as I thought. I used it to make the batter and it really helps to give a more authentic flavour. Plus it brings out the flavour of the spices more in my opinion.
I appreciate every single person reading this post, I hope you enjoy these onion bhajis if you choose to make them. Have a wonderful day, subscribe to stay updated with new posts and get pumped for a super awesome bread recipe coming your way soon.
Onion Bhajis Recipe
These crispy and super delicious onion bhajis will do nothing but leave you wanting more.
Whisk the chickpea flour, water, salt, chilli powder, cumin, garam masala and turmeric together in a large bowl until you get a smooth batter.
Add your sliced onions to your batter and stir through until well coated.
Add enough oil to a pot for deep frying and pre-heat over medium-high heat. Once you can add a bit of onion to the oil and it floats and bubbles, the oil is ready for frying.
Use a pair of tongs to carefully add the battered onions 1 tablespoon at a time, making sure you don't overcrowd the pot. Fry your onion bhajis for about 2-3 minutes until golden and crisp.
Use another pair of tongs or a slotted spoon to transfer the fried onion bhajis onto kitchen paper to drain. Garnish with coriander if you want and serve.
- Remember not to try and make the bhajis too neat looking. All the little bits that stick out become the crispiest parts of the bhaji.
- These are best when served straight away, so you can make the bhaji mixture in advance, then fry them when you're ready to serve.