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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.

35 minEasyServes 4230 cal/serving

IndianAppetizerStovetopVeganLow CarbHalal-friendlyDairy-FreeEgg-FreeGluten-FreeLow-SodiumPork-FreeAlcohol-Free

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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

  1. 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.

  2. 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).

  3. 3

    Add 6 tbsp water one tablespoon at a time, mixing until the batter just coats the onions. It should be thick, not runny.

  4. 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.

  5. 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.

  6. 6

    Drain on paper towels. Serve immediately with mint or tamarind chutney.

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Questions

How hot should the oil be for Onion Bhaji?

For Onion Bhaji, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Is there a substitute for Kashmiri chili in Onion Bhaji?

The entry for Onion Bhaji calls for 1/2 tsp chili powder (or Kashmiri chili). In its place: Three parts sweet paprika to one part cayenne gives the color and the gentle heat.

Can I make Onion Bhaji less spicy?

Yes. The heat in Onion Bhaji comes from 1/2 tsp chili powder (or Kashmiri chili) and 1 fresh green chili (serrano), finely chopped. For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes.

Is Onion Bhaji low-carb?

A serving of Onion Bhaji carries 19 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 95 percent of the budget; against a moderate 100 g low-carb day it is 19 percent.

How long does Onion Bhaji keep?

Refrigerate what is left of Onion Bhaji within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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