Crispy Onion Bhaji: The Ultimate Onion Bhaji Recipe
Introduction to Crispy Onion Bhaji
Crispy onion bhajis are a delightful Indian snack that brings together the perfect blend of spices and textures. These golden, crunchy fritters are made primarily from onions and gram flour, offering a deliciously savory bite that is hard to resist. Whether you’re hosting a party or simply looking for a tasty snack, this crispy onion bhaji recipe will impress your family and friends!
A Personal Story Behind My Crispy Onion Bhaji Journey
Growing up, my family often gathered around the kitchen as my grandmother prepared various dishes, and crispy onion bhajis were always a favorite. The aroma wafting through the air as they fried in the pan was enough to make anyone’s mouth water. I fondly remember standing by her side, learning the art of making these delicious snacks. Now, I love to share this recipe with you, hoping to evoke those same warm memories in your kitchen.
What Makes This Crispy Onion Bhaji Recipe Special?
What sets this recipe apart is the unique combination of spices that elevate the humble onion into a flavorful treat. The addition of fresh green chilies and ginger provides a zesty kick, while the perfect blend of cumin and coriander adds depth. Plus, the technique of frying them to a perfect golden brown ensures a crispy exterior that contrasts beautifully with the soft onion inside. This recipe is not just about making bhajis; it’s about creating moments of joy and sharing them with loved ones.
The Full Crispy Onion Bhaji Recipe
Ingredients
- Vegetable oil for deep frying, about 3-4 cups (720-960ml)
- 2 large onions, peeled and thinly sliced
- 1 tbsp minced ginger
- 1 green chili, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp dried coriander leaf
- 1 tsp chili flakes
- 1 tsp ground fenugreek
- ¾ tsp salt
- ½ tsp garlic salt
- 130g (1 ½ cups + 2 tbsp) gram flour (chickpea flour or besan)
- 1 tbsp cornflour/cornstarch
- ½ tsp baking soda
- 135ml (1/2 cup + 1 tbsp) water
To Serve:
- 1 tbsp freshly chopped coriander
- Sweet and sour sauce or sweet chili sauce for dipping
Instructions
- Heat the vegetable oil in a wok or large heavy-based pan over medium heat. Make sure the oil is at least 3 inches deep but not more than half full to prevent any spillage. Tip: Use a thermometer to ensure the oil is at the right temperature, around 350°F (175°C).
- In a large mixing bowl, combine the sliced onions with minced ginger, chopped green chili, ground cumin, ground coriander, chili flakes, salt, garlic salt, gram flour, cornflour, and baking soda. Mix well until the onions are fully coated. Tip: You can use your hands to mix for better coating.
- Gradually add water to the mixture, stirring until a thick batter forms. The batter should coat the onions but not be too runny; you may not need all the water. Tip: Start with ¼ cup of water and add more as needed.
- To test the oil temperature, drop a small amount of the batter into the oil; it should sizzle and rise immediately. If it sinks, the oil is not hot enough. Tip: Always test the oil before frying a large batch.
- Carefully spoon rounded tablespoons of the onion bhaji mixture into the hot oil, frying 4-5 bhajis at a time. Compact the mixture in your hand before dropping to ensure they hold their shape. Tip: Don’t overcrowd the pan, as this can lower the oil temperature.
- Fry the bhajis for about 3-4 minutes, turning occasionally, until they are dark golden brown. Remove them with a slotted spoon and drain on paper towels. Tip: Keep an eye on them to avoid burning.
- Repeat the frying process until all the mixture is used up, keeping the cooked bhajis warm in a low oven (around 200°F or 90°C). Tip: Don’t let them sit too long; bhajis are best served immediately!
- Once all bhajis are cooked, place them in a serving bowl, sprinkle with fresh coriander, and serve hot with sweet and sour or sweet chili sauce. Tip: Serve them with a side of cooling yogurt or mint chutney for extra flavor.
Serving Suggestions and Variations for Crispy Onion Bhaji
These crispy onion bhajis can be enjoyed as an appetizer or a snack at any time of day. Pair them with a refreshing mint chutney or tangy tamarind sauce for an extra layer of flavor. For a fun twist, consider adding vegetables like spinach or potatoes to the batter for a mixed bhaji version. If you prefer a spicier kick, increase the amount of green chilies or chili flakes in the mix. You can also experiment by adding a pinch of garam masala or turmeric for additional warmth and color.
Frequently Asked Questions About Crispy Onion Bhaji
Can I make onion bhajis ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for a few hours before frying. Just make sure to bring it back to room temperature before cooking.
What can I serve with onion bhajis?
Onion bhajis pair wonderfully with various dipping sauces such as sweet chili sauce, mint chutney, or yogurt dip. They can also be served as part of a larger Indian meal alongside curries and rice.
Are onion bhajis gluten-free?
Using gram flour (besan) makes this recipe gluten-free. However, always check the labels of your other ingredients to ensure there are no gluten-containing additives.
How do I store leftover bhajis?
Store any leftover bhajis in an airtight container in the refrigerator. To reheat, place them in an oven to restore their crispiness rather than microwaving them.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories per Serving: 120
- Servings: 4
Crispy Onion Bhaji
Equipment
- Wok or heavy-based pan For frying the bhajis.
Ingredients
Main Ingredients
- Vegetable oil for deep frying about 3-4 cups (720-960ml)
- 2 large onions peeled and thinly sliced
- 1 tbsp minced ginger
- 1 green chili finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp dried coriander leaf
- 1 tsp chili flakes
- 1 tsp ground fenugreek
- ¾ tsp salt
- ½ tsp garlic salt
- 130 g 1 ½ cups + 2 tbsp gram flour (chickpea flour or besan)
- 1 tbsp cornflour/cornstarch
- ½ tsp baking soda
- 135 ml 1/2 cup + 1 tbsp water
To Serve:
- 1 tbsp freshly chopped coriander
- Sweet and sour sauce or sweet chili sauce for dipping
Instructions
- Heat the vegetable oil in a wok or large heavy-based pan over medium heat. Make sure the oil is at least 3 inches deep but not more than half full to prevent any spillage. Tip: Use a thermometer to ensure the oil is at the right temperature, around 350°F (175°C).
- In a large mixing bowl, combine the sliced onions with minced ginger, chopped green chili, ground cumin, ground coriander, chili flakes, salt, garlic salt, gram flour, cornflour, and baking soda. Mix well until the onions are fully coated. Tip: You can use your hands to mix for better coating.
- Gradually add water to the mixture, stirring until a thick batter forms. The batter should coat the onions but not be too runny; you may not need all the water. Tip: Start with ¼ cup of water and add more as needed.
- To test the oil temperature, drop a small amount of the batter into the oil; it should sizzle and rise immediately. If it sinks, the oil is not hot enough. Tip: Always test the oil before frying a large batch.
- Carefully spoon rounded tablespoons of the onion bhaji mixture into the hot oil, frying 4-5 bhajis at a time. Compact the mixture in your hand before dropping to ensure they hold their shape. Tip: Don’t overcrowd the pan, as this can lower the oil temperature.
- Fry the bhajis for about 3-4 minutes, turning occasionally, until they are dark golden brown. Remove them with a slotted spoon and drain on paper towels. Tip: Keep an eye on them to avoid burning.
- Repeat the frying process until all the mixture is used up, keeping the cooked bhajis warm in a low oven (around 200°F or 90°C). Tip: Don’t let them sit too long; bhajis are best served immediately!
- Once all bhajis are cooked, place them in a serving bowl, sprinkle with fresh coriander, and serve hot with sweet and sour or sweet chili sauce. Tip: Serve them with a side of cooling yogurt or mint chutney for extra flavor.