Onion Bhaji
Crispy and savory, these vegan onion bhajis are a popular Indian snack or appetizer. Sliced onions are mixed with a spiced chickpea flour batter and deep-fried until golden brown. They are perfect served with a fresh chutney.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 320 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcsyellow onion, thinly sliced
- 1 cupchickpea flour
- 2 tbsprice flour
- 1 tspfresh ginger, grated
- 1 pcsgreen chili, finely chopped
- 0.5 tspground turmeric
- 1 tspground cumin
- 1 tspgaram masala
- 1 tspsalt
- 0.5 cupwater
- 3 cupvegetable oil
garnish
- 2 tbspfresh cilantro, chopped(optional)
Equipment
slotted spoon · deep pan · paper towels · large bowl · wire rack · kitchen thermometer
The method
Step by step
- 1
Place the sliced onion in a large bowl and sprinkle with salt. Mix well and let it sit for 10 minutes to draw out moisture.
About 10 min
Cook’s note: Salting the onions helps them release water, which makes the bhajis crispier and prevents a soggy texture.
- 2
In a separate bowl, combine the chickpea flour, rice flour, grated ginger, chopped green chili, ground turmeric, ground cumin, and garam masala.
About 1 min
- 3
Add the flour mixture to the salted onions. Gradually add water, mixing until a thick batter forms that coats the onions.
About 2 min
Cook’s note: The batter should be just thick enough to bind the onions together, not too runny.
- 4
Heat vegetable oil in a deep pan or pot over medium-high heat to about 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 5
Carefully drop spoonfuls of the onion mixture into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
Cook’s note: Overcrowding the pan will lower the oil temperature and result in greasy bhajis.
- 6
Fry the bhajis for 3-4 minutes per side, or until golden brown and crispy.
About 8 min
Cook’s note: Turn them occasionally to ensure even browning.
- 7
Remove the cooked bhajis from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Draining on a wire rack allows air to circulate, keeping them crisp.
- 8
Repeat with the remaining batter until all bhajis are cooked.
- 9
Garnish with fresh cilantro, if desired, and serve immediately with your favorite chutney.
About 1 min
Per serving
Nutrition
- Calories
- 320.3kcal
- Protein
- 6.6g
- Carbs
- 25.2g
- Fat
- 21.8g
- Fibre
- 4.4g
- Sugar
- 5.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover onion bhajis in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) for 5-7 minutes until crispy.
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