Onion Bhaji
Crispy, lace-like fritters made from thinly sliced onions bound in a spiced chickpea batter and fried until deeply golden. A beloved Indian appetizer that is naturally vegan and ready in under 30 minutes.
Ingredients
- 4 medium yellow onions, halved, thinly sliced
- 1 cup chickpea flour (besan)
- 1 tsp cumin seeds
- 1 tsp coriander seeds, lightly crushed
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder (or Kashmiri chili)
- 1/2 tsp garam masala
- 1 tsp salt
- 1/4 cup fresh cilantro, roughly chopped
- 1 fresh green chili (serrano), finely chopped
- 6 tbsp water
- 4 cups vegetable oil (for deep frying)
Instructions
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1
Place 4 medium halved, thinly sliced yellow onions in a large bowl. Sprinkle with half the 1 tsp salt, toss, and let sit for 10 minutes. Squeeze out as much liquid as possible.
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2
Add 1 cup chickpea flour (besan), 1 tsp cumin seeds, 1 tsp lightly crushed coriander seeds, 1/2 tsp ground turmeric, 1/2 tsp chili powder (or Kashmiri chili), 1/2 tsp garam masala, and the remaining salt to the bowl. Add 1/4 cup roughly chopped fresh cilantro and 1 finely chopped fresh green chili (serrano).
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3
Add 6 tbsp water one tablespoon at a time, mixing until the batter just coats the onions. It should be thick, not runny.
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4
Heat 4 cups vegetable oil (for deep frying) in a deep saucepan to 350°F (175°C). Drop a small bit of batter in to test — it should sizzle and rise.
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5
Drop small clusters of onion mixture into the oil, about 2 tablespoons each. Fry in batches for 3 to 4 minutes per side until deep golden and crispy.
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6
Drain on paper towels. Serve immediately with mint or tamarind chutney.