Serves 1
Directions
- 1Slice your onions thinly.
- 2Place the sliced onions into a bowl.
- 3Season the onions with salt to draw out moisture.
- 4Chop the fresh coriander.
- 5Chop the fresh mint.
- 6Finely dice the green chili.
- 7Add 6 tablespoons of yogurt into a bowl.
- 8Squeeze the juice of half a lemon into the yogurt, ensuring no seeds fall in.
- 9Add the freshly chopped mint to the yogurt mixture.
- 10Add a pinch of salt to the yogurt mixture.
- 11Mix the mint yogurt sauce.
- 12Add half a teaspoon of garam masala to the onions.
- 13Add half a teaspoon of ground coriander to the onions.
- 14Add half a teaspoon of ground cumin to the onions.
- 15Add half a teaspoon of chili powder to the onions.
- 16Add half a teaspoon of turmeric to the onions.
- 17Add the chopped green chili to the onions.
- 18Add fresh coriander to the onions.
- 19Mix all the ingredients together.
- 20Add 60 grams of gram flour (chickpea flour) to the onion mixture.
- 21Add a splash of water to the mixture.
- 22Mix the ingredients together until they form a cohesive mixture.
- 23Shape the mixture into onion bhajis.
- 24Heat oil to 180 degrees Celsius.
- 25Carefully place the onion bhajis into the hot oil.
- 26Fry until golden brown.
- 27Remove the fried onion bhajis from the oil and place them on a cooling rack.
- 28Serve the homemade onion bhajis.
Ingredients
- onions
- salt
- green chili
- fresh mint
- fresh coriander
- 6 tablespoons yogurt
- 0.5 lemon juice
- 0.5 teaspoon garam masala
- 0.5 teaspoon ground coriander
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon turmeric
- 60 grams gram flour or chickpea flour
- water
Equipment
bowlknifechopping boardsmall bowlwhiskpotoil thermometerplatecooling rack
Tips
- Gram flour (chickpea flour) is traditional for onion bhajis/pakora, creating a light, crispy, and not-too-heavy coating. It also adds a nutty, earthy flavor and is gluten-free.
- Do not start with a wet batter; instead, add dry ingredients first to avoid soggy onion bhajis.
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