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Homemade Onion Bhajis

Onion bhajis are crispy, golden fritters made with thinly sliced onions coated in a spiced chickpea flour batter. The frying process releases a rich aroma as the onions soften and caramelize, creating a satisfying crunch with warm, fragrant spices in every bite. This recipe captures the tactile joy of making street-food-style bhajis from scratch, emphasizing sensory details and traditional techniques.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 large yellow onions thinly sliced
  • 1 cup chickpea flour for coating and binding
  • 1 tsp cumin freshly ground if possible
  • 1 tsp coriander freshly ground if possible
  • 0.5 tsp chili powder adjust to taste
  • 0.5 tsp salt to taste
  • 2-3 tbsp cold water enough to form a sticky batter
  • 1 liter vegetable oil for frying

Equipment

  • Mixing bowl
  • Slotted Spoon
  • Sharp knife
  • Chopping board
  • Paper towels

Method
 

  1. Thinly slice the onions to about 3mm thickness, aiming for even strips that will cook uniformly and get crispy.
  2. In a mixing bowl, combine the chickpea flour, cumin, coriander, chili powder, and salt, whisking together to evenly distribute the spices.
  3. Add the sliced onions to the bowl. Pour in 2 to 3 tablespoons of cold water and use your hands or a spoon to mix everything thoroughly, creating a sticky batter that coats the onions well.
  4. Heat the vegetable oil in a deep pan over medium-high heat until it shimmers and reaches about 180°C (350°F). You can test by dropping a small spoonful of batter—the sizzling and quick rise indicates readiness.
  5. Using a slotted spoon, scoop about 2 tablespoons of batter and gently slide it into the hot oil, taking care to avoid splashes. Fry in small batches to prevent overcrowding.
  6. Fry the bhajis for about 3-4 minutes per batch, turning occasionally with tongs, until they are deep golden brown and crispy on all sides. You'll hear a gentle crackling as they fry.
  7. Once cooked, lift the bhajis out with a slotted spoon and drain on paper towels to remove excess oil. Repeat with remaining batter.
  8. Serve the hot, crispy onion bhajis immediately, garnished with a squeeze of lemon or alongside your favorite chutney or yogurt dip. Enjoy the fragrant spices and satisfying crunch with every bite.