Description
Crispy Onion Bhaji is a flavorful vegan appetizer featuring thinly sliced onions coated in a spiced chickpea flour batter and deep-fried to golden perfection. This gluten-free Indian snack offers a delightful crunch combined with aromatic spices, making it perfect for parties or a tasty starter served with sweet chili or sweet and sour dipping sauce.
Ingredients
Scale
For the Bhaji
- 130 g Gram Flour (Besan) (naturally gluten-free and provides structure)
- 1 tbsp Cornflour (Cornstarch) (crucial for that crispy texture)
- 2 large Onions (thinly sliced)
- 1 tbsp Minced Ginger (adds warmth)
- 1 finely chopped Green Chilli (adjust based on spice tolerance)
- 1 tsp Ground Cumin (brings earthy taste)
- 1 tsp Ground Coriander (enhances flavor)
- 1 tbsp Dried Coriander Leaf (offers a herbal note)
- 1 tsp Chilli Flakes (adds spice)
- 1 tsp Ground Fenugreek (adds unique flavor, optional)
- ¾ tsp Salt (balances flavors)
- ½ tsp Garlic Salt (infuses garlic flavor)
- 135 ml Water (to reach right batter consistency)
- ½ tsp Bicarbonate of Soda (Baking Soda) (essential for texture)
- 500 ml Vegetable Oil (for deep frying)
For Garnish and Serving
- 1 tbsp Fresh Coriander (Cilantro) (chopped)
- Dipping Sauce (Sweet and sour or sweet chili sauce)
Instructions
- Heat the Oil: Pour vegetable oil into a wok or deep pan to a depth of about 3 inches. Heat the oil over medium heat until it reaches approximately 180°C (350°F), which is optimal for deep frying.
- Prepare the Batter: In a large mixing bowl, combine thinly sliced onions, minced ginger, chopped green chilli, ground cumin, ground coriander, dried coriander leaf, chilli flakes, ground fenugreek, salt, garlic salt, gram flour, cornflour, and bicarbonate of soda. Mix thoroughly to coat the onions evenly with the dry ingredients.
- Add Water: Gradually pour in the water while stirring continuously until the mixture forms a thick batter that sticks well to the onions.
- Test Oil Temperature: Drop a small spoonful of the batter into the hot oil. If it immediately sizzles and floats to the surface, the oil is ready for frying.
- Fry the Bhajis: Using a tablespoon, shape small, compact portions of the batter and gently lower them into the hot oil. Fry in batches to avoid overcrowding the pan.
- Cook Until Golden: Fry the bhajis for 3 to 4 minutes, turning them occasionally with a slotted spoon until they achieve a deep golden brown color and are crispy on the outside.
- Drain Excess Oil: Remove the fried bhajis using a slotted spoon and drain them on kitchen paper to absorb excess oil.
- Serve: Arrange the crispy bhajis on a serving plate, garnish with chopped fresh coriander, and accompany with your choice of sweet and sour or sweet chili dipping sauce for a delicious appetizer.
Notes
- Adjust the amount of green chilli and chilli flakes to cater to your preferred spice level.
- For a gluten-free version, ensure the cornflour used is gluten-free certified.
- Do not overcrowd the pan while frying to maintain the correct oil temperature and ensure crispiness.
- You can prepare the batter beforehand but dip onions and fry immediately to maintain crisp texture.
- Serve bhajis immediately after frying for the best crunch; leftovers can be reheated in the oven.
