Onion Bhajis
Crispy, golden, and bursting with flavor, these homemade onion bhajis are the ultimate Indian-inspired snack or appetizer. Made with thinly sliced onions coated in a spiced batter of gram flour, aromatic cumin, coriander, turmeric, and a hint of garam masala, these fritters are fried to perfection for a delightfully crunchy bite. The addition of fresh green chili and chopped coriander (cilantro) enhances their authentic taste, while rice flour can be added for an extra touch of crispiness. Perfectly paired with tangy tamarind sauce, cooling mint chutney, or creamy yogurt, these onion bhajis are a crowd-pleasing choice for any occasion. Enjoy this quick and easy recipe in just 35 minutes and bring the flavors of an Indian street food classic to your table.
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Recipe Information
Ingredients
- 2 large Onions
- 100 grams Gram flour (chickpea flour)
- 25 grams Rice flour (optional, for extra crispiness)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 medium Fresh green chili, finely chopped
- 2 tablespoons Fresh coriander (cilantro), chopped
- 0.5 teaspoon Salt
- 80 milliliters Water
- 500 milliliters Vegetable oil (for frying)
Instructions
Peel and thinly slice the onions into half-moons. Place them in a large mixing bowl and gently separate the layers.
Add the gram flour, rice flour (if using), ground cumin, ground coriander, turmeric powder, red chili powder, garam masala, chopped green chili, fresh coriander, and salt to the bowl.
Gradually pour in the water, mixing with your hands or a spoon, until a thick batter coats the onions. The mixture should be sticky but not overly runny. Adjust the water or flour if necessary.
Heat the vegetable oil in a deep frying pan or wok over medium heat. Test the oil by dropping a small piece of batter into it; if it sizzles and rises to the surface, it’s ready.
Using your hands or a tablespoon, drop small portions of the onion batter into the hot oil. Fry in batches, being careful not to overcrowd the pan.
Cook the bhajis for 3–4 minutes on each side, or until they are golden brown and crisp. Use a slotted spoon to remove them from the oil.
Place the cooked bhajis on a plate lined with paper towels to remove excess oil.
Serve the onion bhajis hot with mint chutney, tamarind sauce, or plain yogurt as a dip.
Nutrition Facts
Calories |
4933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 508.3 g | 652% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 32.8 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1702 mg | 36% | |
*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.
