Proper crispy Onion Bhajis

Serves 1
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Directions

  1. 1Top, tail, cut in half, and thinly slice the four red onions.
  2. 2Top, tail, cut in half, and thinly slice the four red onions.
  3. 3Top, tail, cut in half, and thinly slice the four red onions.
  4. 4Break up all the individual onion slices and place them into a mixing bowl.
  5. 5Break up all the individual onion slices and place them into a mixing bowl.
  6. 6Break up all the individual onion slices and place them into a mixing bowl.
  7. 7Add 1 teaspoon of turmeric, half a teaspoon of chili powder, and one small finely chopped green chili to the bowl.
  8. 8Add 1 teaspoon of turmeric, half a teaspoon of chili powder, and one small finely chopped green chili to the bowl.
  9. 9Add 1 teaspoon of turmeric, half a teaspoon of chili powder, and one small finely chopped green chili to the bowl.
  10. 10Next, add half a teaspoon of ground cumin and 1 teaspoon of ground coriander.
  11. 11Next, add half a teaspoon of ground cumin and 1 teaspoon of ground coriander.
  12. 12Next, add half a teaspoon of ground cumin and 1 teaspoon of ground coriander.
  13. 13Add a small handful of roughly chopped fresh coriander.
  14. 14Add a small handful of roughly chopped fresh coriander.
  15. 15Add a small handful of roughly chopped fresh coriander.
  16. 16Generously season with salt and squeeze in the juice of half a lemon.
  17. 17Generously season with salt and squeeze in the juice of half a lemon.
  18. 18Generously season with salt and squeeze in the juice of half a lemon.
  19. 19Mix everything well until evenly distributed.
  20. 20Mix everything well until evenly distributed.
  21. 21Mix everything well until evenly distributed.
  22. 22Leave the mixture to stand for about 10 to 15 minutes to allow the salt and lemon juice to draw out moisture from the onions.
  23. 23Leave the mixture to stand for about 10 to 15 minutes to allow the salt and lemon juice to draw out moisture from the onions.
  24. 24Leave the mixture to stand for about 10 to 15 minutes to allow the salt and lemon juice to draw out moisture from the onions.
  25. 25Add roughly half a teaspoon of bicarbonate of soda.
  26. 26Add roughly half a teaspoon of bicarbonate of soda.
  27. 27Add roughly half a teaspoon of bicarbonate of soda.
  28. 28Gradually add gram flour (chickpea flour) a little at a time and mix until the pieces are sticking together but are not gloopy and thick.
  29. 29Gradually add gram flour (chickpea flour) a little at a time and mix until the pieces are sticking together but are not gloopy and thick.
  30. 30Gradually add gram flour (chickpea flour) a little at a time and mix until the pieces are sticking together but are not gloopy and thick.
  31. 31Heat oil to around 170 to 180 degrees Celsius.
  32. 32Heat oil to around 170 to 180 degrees Celsius.
  33. 33Heat oil to around 170 to 180 degrees Celsius.
  34. 34Take a small handful of the mixture and loosely drop it into the hot oil.
  35. 35Take a small handful of the mixture and loosely drop it into the hot oil.
  36. 36Take a small handful of the mixture and loosely drop it into the hot oil.
  37. 37Cook for 2 to 3 minutes, turning halfway through, doing this in batches to avoid overcrowding the pan.
  38. 38Cook for 2 to 3 minutes, turning halfway through, doing this in batches to avoid overcrowding the pan.
  39. 39Cook for 2 to 3 minutes, turning halfway through, doing this in batches to avoid overcrowding the pan.
  40. 40Once cooked, place the onion bhajis on a wire rack to drain or onto a plate lined with kitchen paper.
  41. 41Once cooked, place the onion bhajis on a wire rack to drain or onto a plate lined with kitchen paper.
  42. 42Once cooked, place the onion bhajis on a wire rack to drain or onto a plate lined with kitchen paper.
  43. 43Season with salt immediately after they come out of the oil.
  44. 44Season with salt immediately after they come out of the oil.
  45. 45Season with salt immediately after they come out of the oil.
  46. 46Repeat the frying process until all the mixture is used up.
  47. 47Repeat the frying process until all the mixture is used up.
  48. 48Repeat the frying process until all the mixture is used up.

Ingredients

  • 4 red onions
  • 4 red onions
  • 4 red onions
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 0.5 tsp chili powder
  • 0.5 tsp chili powder
  • 0.5 tsp chili powder
  • 1 small green chili, finely chopped
  • 1 small green chili, finely chopped
  • 1 small green chili, finely chopped
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 handful fresh coriander, roughly chopped
  • 1 handful fresh coriander, roughly chopped
  • 1 handful fresh coriander, roughly chopped
  • salt
  • salt
  • salt
  • 0.5 lemon, juiced
  • 0.5 lemon, juiced
  • 0.5 lemon, juiced
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp bicarbonate of soda
  • gram flour (chickpea flour)
  • gram flour (chickpea flour)
  • gram flour (chickpea flour)
  • oil
  • oil
  • oil

Equipment

mixing bowlwire rackplate lined with kitchen paper

Tips

  • For a sharper yet slightly sweet flavor, use red onions; for a milder flavor, use white onions.
  • Break up individual onion slices to keep the bhajis light.
  • The salt and lemon juice will draw out moisture from the onions, creating the liquid for the batter without adding extra water.
  • Add gram flour gradually to achieve the right texture; the mixture should stick together but not be gloopy or too thick.
  • Fry in batches and do not overcrowd the pan.
  • Season with salt as soon as they come out of the oil for best flavor.