Crispy Onion Bhaji
Onion Bhaji, also known as Onion Pakora or Onion Fritters, is a popular Indian snack that is enjoyed for its crispy texture and savoury flavour. It is made by combining thinly sliced onions with a flour batter and deep-frying until golden brown and crispy, and typically served hot as an appetiser or snack. Onion Bhaji is often enjoyed with various chutneys or sauces, such as mint chutney, tamarind chutney, or even ketchup, which provide a tangy and contrasting flavour to the crispy bhajis.
Servings: 2
Ingredients
- 1 yellow onion
- 1 red onion
- 1 cup all purpose flour
- 1 tbsp corn flour
- 1 tbsp dried coriander leaf
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1 tsp coriander powder
- 1 tsp salt
- water as needed
Instructions
- Thinly slice yellow and red onions and add them to a large mixing bowl.
- Combine all purpose flour, corn flour, dried coriander leaf, turmeric powder, curry powder, coriander powder and salt. Mix everything together until the onions are well coated with the flour mixture.
- Gradually add a little water at a time to the onion mixture and mix well to form a thick batter. The batter should be thick enough to coat the onions, but not too runny. Make sure all the onions are well coated with the batter.
- Heat oil in a deep frying pan or a wok over medium-high heat. Once the oil is hot, carefully drop a spoonful of the onion mixture into the oil. Pro Tip: Fry a few bhajis at a time, but do not overcrowd the pan so that the oil is hot enough before adding a new batch of bhaji. If the oil is not hot enough, the bhajis may absorb excess oil and become greasy.
- Fry the bhajis for about 3-4 minutes on each side, or until they turn golden brown and crispy. Remove them from the oil and place them on a drying rack to drain any excess oil and serve!
- Optional Step: Serve the onion bhajis hot with your favourite chutney, such as mint chutney or tamarind chutney. They are best enjoyed immediately while they are still crispy.