Indian Restaurant Style Onion Bhajia Deep Fried Onion Fritters
Crispy, golden, and bursting with flavor, these Indian Restaurant Style Onion Bhajia (Deep Fried Onion Fritters) are the ultimate indulgence for lovers of authentic Indian street food. Made with thinly sliced onions coated in a spiced batter of gram flour, rice flour, and aromatic spices like cumin, coriander, and turmeric, these fritters are fried to perfection for a light yet crunchy texture. Enhanced with the freshness of cilantro, green chilies, and a hint of ginger-garlic paste, each bite delivers a delightful balance of heat and earthiness. Perfect as an appetizer, tea-time snack, or party favorite, these onion bhajias pair wonderfully with tamarind chutney or a tangy mint-yogurt dip. Quick to prepare in just 35 minutes, this crowd-pleasing recipe is a must-try for recreating the magic of Indian restaurant classics right at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Onions
- 150 grams Gram flour (besan)
- 50 grams Rice flour
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Carom seeds (ajwain)
- 1 teaspoon Ginger garlic paste
- 2 tablespoons Fresh cilantro (coriander leaves), chopped
- 2 small Green chilies, finely chopped
- 1 teaspoon Salt
- 100 ml Water
- 500 ml Vegetable oil (for deep frying)
Instructions
Peel and slice the onions thinly. Place the sliced onions in a large mixing bowl and gently separate the layers using your hands.
Add salt to the onions and toss them well. Let them rest for 5-10 minutes to release water.
In a separate bowl, mix gram flour, rice flour, ground cumin, ground coriander, turmeric powder, red chili powder, and carom seeds.
Add the ginger garlic paste, chopped cilantro, and finely chopped green chilies to the dry mixture.
Squeeze the onions lightly to remove excess water and add them to the flour mixture. Combine everything well.
Gradually add water, a little at a time, to form a thick batter that coats the onions evenly.
Heat vegetable oil in a deep frying pan or wok over medium heat until it reaches 350°F (175°C). Test the oil by dropping a small bit of batter into it; it should sizzle and rise to the surface immediately.
Carefully drop small portions of the onion mixture (about a tablespoon each) into the hot oil. Fry in batches, taking care not to overcrowd the pan.
Deep fry the bhajias for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
Remove the fritters using a slotted spoon and drain them on a plate lined with paper towels.
Serve hot with tamarind chutney, mint yogurt sauce, or enjoy them with a cup of tea.
Nutrition Facts
Calories |
5405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 511.5 g | 656% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 174.7 g | 64% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 41.8 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2347 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
