onion bhaji

Crispy Onion Bhajis are quick and easy to make with a handful of Ingredients. Ready in 30 minutes! {Vegan, GF Recipe }

EASY ONION BHAJIS RECIPE

red onions (sliced thin)

flour flour

tsp cumin

tsp coriander

tsp turmeric

tsp chilli powder

coriander leaves

Salt

water

PREPARE THE ONIONS - Peel the onion, wash and cut the onions in to thin slices. Cut them into halves again.

MIX THE INGREDIENTS - In a mixing bowl, all all the dry ingredients - onion, flour, spices and salt.Mix them with clean hands and allow them to sit for at least 20 minutes ( or longer - up to 1 hour )

ONION BHAJI BATTER - After 20 minutes, squeeze the onions with your hands to release the water. Combine the mixture together to form a thick batter. If you feel the batter is too dry, add 1 teaspoon of water at a time until the batter coats the onions well.

If you feel, during the process of frying the batter has gone a bit watery, you can add 1-2 tsp of gram flour too.

FRYING THE BHAJIS - Heat Oil Check if your oil is sufficiently hot by adding a pinch of the onion bhaji batter. If it bubbles up immediately, you know the oil is ready for frying the remaining Onion Pakora.

Using a spoon or clean hands, add small onion bhaji batter portions into the oil and fry for 3-4 minutes. Flip the bhaji's once they are light brown on one side and fry until they are brown all over and evenly cooked.

Check if they’re cooked inside and the bhaji  is not wet. Drain the fried fritter on a  kitchen roll or absorbent paper to soak up any excess oil.

SERVE - Serve with your favourite coriander chutney or raita.

STORE &amp; REHEAT - Store any leftover onion bhaji&#039;s in an airtight container and refrigerate upto 3 days. To reheat, place them on a baking tray and cook in a preheated oven at 150C for 10-15 minutes.

Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack, or eat alongside a homemade Indian curry. You'll be surprised by how easy they are to make

Easy onion bhajis

onions,finely sliced

gram flour

gluten-free baking powder

½ tsp chilli powder

turmeric

green chilli,deseeded and very finely chopped

vegetable oilfor frying

cucumber

tub Greek-style yogurt

mint

Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.

For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber – squeezing out any extra moisture with your hands – then spoon into a small serving bowl.

Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.

Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.

Golden, light, and perfectly crispy Indian onion bhajis made from scratch! A great gluten-free and vegan snack or starter that you can easily make in 20 minutes.

Onion Bhaji

(100 grams) gram flour

baking powder

cumin

¾ teaspoon garam masala

chili powder

salt

onions (thinly sliced)

Make the batter, mix all of the dry ingredients in a mixing bowl with water to create a batter with a consistency similar to heavy cream (double creamy in the UK).

Slice the onions into thin slices and separate them just a little.

Add the onions to the batter.

Stir the onions with the batter so that it coats the onion slices well.

Heat canola or vegetable/corn oil to 355°F (180C°), then using 2 spoons of your hands start dropping clusters of onions in the batter (about 3-4 at a time), and fry for 3-4 minutes or until golden brown and crispy.

Using a spider or slotted spoon, remove the bhajis from the oil, and place on a plate lined with paper towels. Enjoy hot on their own, or serve with a yogurt mint raita.

Crispy, chewy, salty, it&#039;s the onion bhaji. These glorious takeaway superstars have long been a favourite of mine. They&#039;re such a delicious side to have with a curry. Like most Indian food they&#039;re naturally vegan and so great!

Onion Bhajis (Plain Flour Recipe)

Medium Red Onions

Sunflower Oil

g Flour

Teaspoons Turmeric

Teaspoons Garlic Powder

Teaspoons Cumin Powder

Teaspoon Paprika

Teaspoon Ginger Powder

Peel and chop the red onions in half. Then finely slice them into thin half moon crescents.

Mix all the batter ingredients together in a large mixing bowl. Then, whilst whisking the bowl contents, pour over 180 ml of water. Mix until the batter is smooth. It should be thick and gloopy. Add a splash more water if the batter feels too stiff.

Tip the chopped red onion into the mixing bowl. Mix well until the red onions are well incorporated into the batter.

Ready an oven tray or large chopping board. Then scoop a 2 inch ball of bhaji batter out of the mixing bowl and shape into a rough patty with your hands. Place the patty onto your tray or board. The patty should be about 4 - 5 cm in width. With patties this size you should get 12 shaped bhajis out of the batter, but, feel free to make them as big or small as you want.

Once all the bhajis are shaped. Heat the oil in a large heavy pan (I like to use a dutch oven or Le Creuset pot) over a medium-high heat. You need enough oil in the pan to cover about half the thickness of your bhajis. This is normally about 200 - 400 ml depending on the width of your pan.

After a few minutes, pluck an excess red onion slice from your batter bowl or one of your bhajis, and toss into the pan. Once the red onion starts to vigorously bubble and spit, your oil is hot enough to cook with.

Using a metal spatula, scrape about 4 - 5 bhajis (one at a time) into your pan. Fry for around 3 minutes or until the underside side begins to crisp and take on a lovely golden brown colour. Flip the bhajis and cook the opposite side for 3 minutes more until evenly crisp and golden brown.

When the each batch of bhajis are cooked, remove from each from the pan and place onto a fresh oven tray cover with a kitchen towel or paper. Salt them immediately.

Repeat the frying process until all your bhajis are nicely fried.

Crispy, chewy, salty, it’s the onion bhaji. These glorious takeaway superstars have long been a favourite of mine. They’re such a delicious side to have with a curry. Like most Indian food they’re naturally vegan and so great! Don’t be intimidated by how intricate they look. Onion bhajis are really easy to make, and I’ve made it even easier with this plain flour recipe.

Full recipe here: https://www.lowlyfood.com/recipe/onion-bhajis-plain-flour-recipe/

Music by Baoj: https://baoj.bandcamp.com/music

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Timecodes
0:00 - Intro
0:36 - Prepping onions
1:24 - Mixing the batter
5:00 - Shaping the bhajis
6:38 - Shallow frying the bhajis
11:19 - Plating up
11:36 - Outro

Prepping the onions

Mixing the batter

Combining batter with the onions

Shaping the bhajis

Heating the oil

Frying the bhajis

Super Easy Onion Bhajis - Plain Flour Recipe

These Indian onion bhaji are delicious, easy to make and taste better than the restaurant version. Serve them with green chutney or any other spicy hot chutney.

Onion Bhaji Recipe (Better than Restaurant)

(2 cups, 1 medium) onion

green chili ((fine chopped, optional, omit for low heat))

ginger ((minced/grated ginger garlic paste))

garlic ((minced/grated, omit if using gg paste))

coriander leaves ((fine chopped))

(85 grams) besan ((gram flour))

(45 grams) rice flour corn

sea salt

⅛ teaspoon baking soda ((optional))

chili

coriander powder

carom seeds

garam masala ((or substitute with cumin powder

water ((use only as required))

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.

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

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)

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

Preparation

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.

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.

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

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.

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

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

How to make Onion Bhaji

Onion bhaji turned out amazing! Thank you for sharing your authentic Indian recipes with the world.

Made the onion bajis. Better than a restaurant my husband declared. Only criticism was I hadn't cooked enough of them.

Onion bhajis came out really delicious. Crispy but next time I would double the spices.

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The most viewed onion bhaji recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine