Onion Bhajia
Crispy, golden, and irresistibly spiced, Onion Bhajia is a classic Indian street food snack that's perfect for any occasion. These savory fritters feature thinly sliced onions coated in a flavorful batter made from chickpea flour, rice flour, and a medley of spices like turmeric, red chili, and ground coriander, with a hint of ajwain for an aromatic twist. Finely chopped green chilies and fresh cilantro add a burst of freshness and heat, while a quick deep-fry ensures a crunchy exterior with tender, flavorful onions inside. Ready in under 40 minutes, these bhajias are best served hot with tangy chutney or a steaming cup of masala tea. Perfect as an appetizer, side dish, or snack, Onion Bhajia is a crowd-pleaser that's sure to satisfy your cravings for a crispy, spicy treat.
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Recipe Information
Ingredients
- 3 medium-sized Onions
- 1 cup Chickpea flour (besan)
- 2 tablespoons Rice flour
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ajwain seeds (carom seeds)
- 1 teaspoon Salt
- 2 pieces Green chilies, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Water
- 1 liter Vegetable oil, for deep-frying
Instructions
Peel and thinly slice the onions. Place them in a large mixing bowl and separate the layers by lightly massaging them with your hands.
Add the chickpea flour, rice flour, turmeric powder, red chili powder, ground coriander, ajwain seeds, and salt to the bowl with the onions.
Add the finely chopped green chilies and fresh cilantro to the mixture. Mix everything well to coat the onions evenly with the dry ingredients.
Slowly add the water, a little at a time, to form a thick batter. The batter should just coat the onions but not become too runny.
Heat vegetable oil in a deep frying pan or wok over medium heat. To test the oil, drop a small amount of batter into it. The batter should sizzle and rise to the surface immediately.
Using your hands or a spoon, drop small portions of the onion batter into the hot oil. Work in batches to ensure you don't overcrowd the pan.
Fry the bhajias for 3–5 minutes or until golden brown and crispy, turning occasionally for even cooking.
Remove the fried bhajias using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve the onion bhajias hot with chutney or a cup of masala tea for a delicious snack.
Nutrition Facts
Calories |
9610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1016.4 g | 1303% | |
| Saturated Fat | 142.1 g | 710% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 34.5 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1862 mg | 40% | |
*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.
