Crispy Onion Bhaji

Crispy, golden, and flavourful onion bhajis are a classic Indian street food snack that’s easy to make at home. Thinly sliced onions are mixed with chickpea flour (also called besan), spices, and herbs, then fried until crunchy and aromatic. Perfect as an appetiser, side, or shared platter item!

Ingredients:

• 2 large onions, thinly sliced

• 1 cup chickpea flour (besan)

• 2 tablespoons rice flour (for added crispness)

• 1 teaspoon cumin seeds

• 1 teaspoon ground coriander

• 1 teaspoon turmeric

• ½ teaspoon chilli powder (optional)

• Salt to taste

• 2 tablespoons chopped fresh coriander (optional)

• Water (as needed)

• Vegetable oil for frying

Method:

1. Place sliced onions in a large bowl. Sprinkle with salt and let sit for 10 minutes to soften and release moisture.

2. Add chickpea flour, rice flour, spices, and coriander to the onions. Mix everything together; the moisture from the onions should help bind it. Add a small splash of water if too dry—but don’t overdo it!

3. In a heavy-bottomed pan, heat 2–3 cm of vegetable oil on medium-high heat.

4. Drop spoonfuls of the onion mixture into the hot oil, flattening slightly. Fry for 3–4 minutes per side, or until golden and crispy.

5. Remove with a slotted spoon and place on paper towels. Serve hot with chutney or yoghurt.

Optional Add-Ins:

• Grated carrot or courgette for extra veg

• Finely chopped spinach

• Chopped green chillies for heat

• Fennel seeds for extra aroma

Pro Tips:

• Crispier Bhajis: Use rice flour or a pinch of baking soda to enhance crispness.

• Don’t Over-Mix: The batter should cling to the onions, not drown them—less is more!

• Oil Temperature: Keep oil at a steady medium heat. Too hot, and they’ll burn; too low, and they’ll soak up oil.

• Drain Well: Always let fried bhajis rest on paper towels for crunchier bites.