Onion Bhaji

Ingredients

Instructions

1. 1

   Thinly slice the onion, chop the fresh coriander, and set the frying oil in a small deep pan over medium heat to begin warming. In a mixing bowl, combine the sliced onion, chickpea flour, rice flour, ground cumin, ground coriander, ground turmeric, chili powder, fine salt, and fresh coriander.

2. 2

   Add the water a little at a time and toss firmly with your fingers until the flour clings to the onions in a rough, shaggy batter. It should look just wet enough to hold together when squeezed, not like a pourable pancake batter. If needed, add only a teaspoon more water.

3. 3

   When the oil reaches about 180°C, test a small piece of batter; it should rise quickly and bubble steadily without darkening too fast. Carefully drop 6-8 small loose clusters of onion batter into the oil, gently separating any pieces that clump together too much.

4. 4

   Fry for 3-4 minutes, turning once or twice, until the bhajis are deep golden brown and crisp at the edges. Do not overcrowd the pan or the oil temperature will drop and the bhajis will absorb more oil.

5. 5

   Lift out with a slotted spoon and drain briefly. Fry the remaining batter in a second batch the same way. Serve immediately while hot and crisp with lemon wedges for squeezing over.

Nutrition per serving

Notes

• •Rice flour helps create a lighter, crisper crust; if unavailable, use an extra 20 g chickpea flour, though the bhajis will be slightly denser.
• •Slice the onions thinly and evenly so they soften just as the coating turns crisp.
• •For beginner-friendly frying, keep the heat at medium and adjust gradually rather than trying to rush with very high heat.
• •These are excellent with mint chutney, tamarind chutney, or hot tea.

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