# Proper crispy Onion Bhajis

These are onion bhajis, also known as onion pakoras, a beautiful, crisp, light, spiced snack that can be eaten at any time.

- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- mixing bowl
- wire rack
- plate 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.

## Source

- Original video: https://www.facebook.com/share/v/1EWWCsdSmi/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/f13a55d8-b09c-4b97-8e4e-d2df57d2b3d7
- Extracted: 2026-07-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt