Onion Bhajis

I love bhajis and could happily eat them by the dozen. They are a firm favourite in our house even though I don’t make them as often as I could. Whether you serve them as a starter or a side or make them as a snack because you fancy them, they are delicious little bundles of yumminess. They work well with a cooling cucumber raita.

Onion Bhajis

Prep Time 20 mins
Cook Time 20 mins
Course Side Dish
Cuisine Indian
Servings 10 bhajis

Ingredients
  

  • 2 Onions, sliced finely
  • 100 grams Gram Flour Check it is gluten free, not all brands are due to cross contamination in the manufacturing process
  • 1/2 teaspoon Baking Powder Check it is gluten free
  • 1/2 teaspoon Chilli powder Use more or less according to taste and the heat of your chilli powder
  • 1/2 teaspoon Turmeric
  • 1 Chilli, very finely chopped I like to use red for the colour contrast, but green chilli works just as well
  • 100 ml water
  • 1 pinch salt
  • Vegetable oil for frying I usually use sunflower oil but rapeseed oil will work as well.

Instructions
 

  • Chop your onions and pop them into a bowl of cold water while you make the batter
  • Sift the flour and baking powder into a large bowl.
  • Into the dry ingredients, stir in the turmeric, chilli powder, pinch of salt and the finely chopped chilli
  • Mix in the water to make a thick batter, you may not need the whole 100ml. If your batter is too thin sift in some more gram flour a teaspoon at a time. The batter should be thick but still drop off of your spoon.
  • Drain the onions and stir them into the batter.
  • Heat about 5cm of oil in a large pot. Drop in a tiny bit of the batter, once it bubbles and floats the oil is hot enough.
  • Drop tablespoons of the batter into the oil, a few at a time, don't crowd the pan. Cook for a few moments and then turn, cook for a few more minutes until crisp and brown. Drain on a little kitchen paper and keep warm in a low oven while you cook the rest.

Notes

Bhajis are versatile, serve them as a snack, a starter or with your curry. They work well with a raita or chutney. We never have leftovers and even the barbarian who doesn’t eat onions likes these.
Keyword Bhajis, Gluten free, vegetarian
Cooking For John