Onion Bhajis Recipe

Introduction

Onion bhajis are crispy, flavorful Indian fritters that make a perfect snack or appetizer. Made with thinly sliced onions and a spiced chickpea flour batter, they offer a delightful crunch and a hint of warmth from the spices.

Ingredients

• 2 large onions, thinly sliced
• 1 cup (100 g) gram flour/chickpea flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1-2 green chillies, finely chopped
• 2 tablespoons freshly chopped cilantro
• 1 teaspoon lemon juice
• 5-6 tablespoons (75-90 ml) water
• Oil for frying

Instructions

1. Step 1: In a large mixing bowl, whisk together the gram flour, baking powder, salt, ground cumin, and turmeric until well combined.
2. Step 2: Add the chopped green chillies, cilantro, lemon juice, and water to the dry ingredients. Mix until you form a thick batter.
3. Step 3: Add the sliced onions to the bowl and mix thoroughly until all the onions are fully coated with the batter. Using your hands makes this easier and ensures even coating.
4. Step 4: Heat a large skillet or wok over medium heat. Pour in enough oil to cover about an inch of the pan’s bottom.
5. Step 5: When the oil is hot, carefully drop spoonfuls of the onion batter into the oil. Fry about 3-4 bhajis at a time to avoid overcrowding, cooking each side for about 1 minute until golden and crispy.
6. Step 6: Remove each cooked bhaji with a slotted spoon and place on a wire rack to drain excess oil. Repeat with remaining batter.
7. Step 7: Serve the onion bhajis hot, either on their own or with a cooling cucumber mint raita for a perfect pairing.

Tips & Variations

• For extra heat, add more finely chopped chillies or a pinch of cayenne pepper to the batter.
• Using your hands to mix onions with the batter helps coat them evenly and improves the texture.
• Try adding finely chopped spinach or grated potato for a different twist on classic bhajis.
• Serve with tamarind chutney or mango chutney for added flavor contrast.

Storage

Store leftover onion bhajis in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 5–7 minutes to retain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake onion bhajis instead of frying?

Yes, baking is a healthier alternative. Place spoonfuls of the batter on a baking tray lined with parchment paper and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crisp.

What can I use if I don’t have gram flour?

Gram flour is best for authentic texture and flavor, but you can substitute with chickpea flour or a mix of all-purpose flour and cornmeal in a pinch, though the result may be slightly different.

Onion Bhajis Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

Onion Bhajis are a popular Indian snack made by frying thinly sliced onions coated in a spiced gram flour batter until crispy and golden. These flavorful fritters are perfect as an appetizer or tea-time treat, often served with chutney or raita.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 12–15 bhajis 1x
• Category: Snack
• Method: Frying
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bhaji Batter

• 2 large onions, thinly sliced
• 1 cup (100 g) gram flour/chickpea flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1–2 green chillies, finely chopped
• 2 tablespoons freshly chopped cilantro
• 1 teaspoon lemon juice
• 5–6 tablespoons (75–90 ml) water

For Frying

• Oil for frying (enough for about 1 inch depth in pan)

Instructions

1. Prepare the batter: In a large mixing bowl, whisk together the gram flour, baking powder, salt, ground cumin, and ground turmeric until well combined to form the base of the batter.
2. Add wet ingredients and spices: Mix in the finely chopped green chillies, freshly chopped cilantro, lemon juice, and water to form a thick, cohesive batter that will coat the onions well.
3. Coat the onions: Add the thinly sliced onions to the batter. Using your hands, mix thoroughly until all the onion slices are fully coated with the spicy batter, ensuring even distribution.
4. Heat the oil: Place a large skillet or wok over medium heat and add enough oil to cover about one inch of the bottom of the pan. Heat the oil until it reaches the right temperature for frying (hot but not smoking).
5. Fry the bhajis: Carefully drop spoonfuls of the onion batter into the hot oil, frying 3-4 bhajis at a time without crowding the pan to allow crisping. Fry each side for about 1 minute or until golden brown and cooked through, then flip to cook the other side.
6. Drain excess oil: Remove the cooked bhajis with a slotted spoon and transfer to a wire rack or paper towels to drain any excess oil. Repeat until all batter is used.
7. Serve hot: Serve the onion bhajis immediately while hot, either on their own or accompanied by cucumber mint raita or chutney for dipping.

Notes

• Ensure the oil is hot enough before frying; otherwise, bhajis can become soggy and absorb excess oil.
• Use your hands to mix the batter and onions to get a thorough coating and avoid clumping.
• Adjust green chillies quantity based on your preferred spice level.
• Drain the bhajis well after frying on a wire rack for crispiness.
• Serve immediately for best texture and flavor.

Keywords: Onion Bhajis, Indian snack, fritters, vegetarian appetizer, fried onions, gram flour bhajis