Step 1

Slice onions thin, of uniform thickness and add to a large mixing bowl. Add salt and mix well, squeezing gently to release the juices. Rest aside for a minimum of 15 to 20 mins, while you prepare the rest.

Step 2

On a medium flame, heat oil in a deep pan for deep frying.

Step 3

Meanwhile add all the ingredients except water and mix well with your hand for form a thick batter. If the batter is too dry and crumbly, sprinkle 1 tablespoon water and mix. (See images in the post for consistency)

Step 4

I used 2 tablespoons in total. You may need more or less depending on the freshness or kind of onions.

Step 5

Test if the oil is hot – drop a small portion of the batter to the hot oil. It should sizzle and rise to the surface without turning brown. If it sinks and not come up, it means the oil is not hot enough.

Step 6

Take ¾ tablespoon portions of batter to your fingers and slide to the hot oil. Do not shape them. Alternately use a pair of spoons, one to pick up the batter and the other to help slide it down to the hot oil.

Step 7

Avoid overcrowding. Do not touch them for 2 to 3 mins as they can disintegrate.

Step 8

Fry them on a medium heat for 3 mins. Stir occasionally to fry until crisp and light golden. Remove to a cooling rack or a steel colander. Fry the rest of the batter in batches. I fried mine in 3 batches.

Step 9

I like to refry mine for 1 to 2 mins for a extra crisp texture.

Step 10

Onion bhajis are best served hot, immediately as they begin to lose their crispness when they sit.