Onion Bhajia

6 mins
Serves 1
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Directions

  1. 1Finely slice red onions and Thai green chillies.
  2. 2Finely slice red onions and Thai green chillies.
  3. 3Finely slice red onions and Thai green chillies.
  4. 4Add the onions to a bowl and add turmeric, chilli powder, cumin powder, Ajwain seeds, ginger, hing, chopped coriander, curry leaves, and green chillies.
  5. 5Add the onions to a bowl and add turmeric, chilli powder, cumin powder, Ajwain seeds, ginger, hing, chopped coriander, curry leaves, and green chillies.
  6. 6Add the onions to a bowl and add turmeric, chilli powder, cumin powder, Ajwain seeds, ginger, hing, chopped coriander, curry leaves, and green chillies.
  7. 7Mix it with your hands. Add salt to extract the water out of the onions.
  8. 8Mix it with your hands. Add salt to extract the water out of the onions.
  9. 9Mix it with your hands. Add salt to extract the water out of the onions.
  10. 10Mix it up thoroughly and squeeze it with your hands till you can feel the wetness.
  11. 11Mix it up thoroughly and squeeze it with your hands till you can feel the wetness.
  12. 12Mix it up thoroughly and squeeze it with your hands till you can feel the wetness.
  13. 13In a separate bowl, add besan and rice flour. Mix it up and add it to the onion mix.
  14. 14In a separate bowl, add besan and rice flour. Mix it up and add it to the onion mix.
  15. 15In a separate bowl, add besan and rice flour. Mix it up and add it to the onion mix.
  16. 16Thoroughly mix with your hands till it's really sticky.
  17. 17Thoroughly mix with your hands till it's really sticky.
  18. 18Thoroughly mix with your hands till it's really sticky.
  19. 19Get neutral oil to 350°F. Take a small handful and fry on each side for 3-4 minutes till beautifully golden brown.
  20. 20Get neutral oil to 350°F. Take a small handful and fry on each side for 3-4 minutes till beautifully golden brown.
  21. 21Get neutral oil to 350°F. Take a small handful and fry on each side for 3-4 minutes till beautifully golden brown.
  22. 22Top it off immediately with a bit more salt and it's ready to eat.
  23. 23Top it off immediately with a bit more salt and it's ready to eat.
  24. 24Top it off immediately with a bit more salt and it's ready to eat.

Ingredients

  • 1 red onions
  • 1 red onions
  • 1 red onions
  • 3 Thai green chillies
  • 3 Thai green chillies
  • 3 Thai green chillies
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp cumin powder
  • 1 tsp cumin powder
  • 1 tsp Ajwain seeds
  • 1 tsp Ajwain seeds
  • 1 tsp Ajwain seeds
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp ginger
  • 2 squeezes hing
  • 2 squeezes hing
  • 2 squeezes hing
  • 1 handful chopped coriander
  • 1 handful chopped coriander
  • 1 handful chopped coriander
  • 1 handful curry leaves
  • 1 handful curry leaves
  • 1 handful curry leaves
  • 1 handful green chillies
  • 1 handful green chillies
  • 1 handful green chillies
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 cup besan
  • 1 cup besan
  • 1 cup besan
  • 1 cup rice flour
  • 1 cup rice flour
  • 1 cup rice flour
  • 3 cups neutral oil
  • 3 cups neutral oil
  • 3 cups neutral oil

Equipment

knifebowlmeasuring cupswokspatulatongs