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Grab some basics from your kitchen and whip up super tasty Indian onion bhajis with just a dab of oil for each batch. Slice up onions and mix them in a spiced-up chickpea flour batter—you'll end up with thin, crunchy bites loaded with flavor but still light and easy to eat.
I first made a batch of these on one stormy Saturday when I needed those Indian flavors but wasn't up for something greasy. My family can't wait for them every week now. Honestly, little healthier tweaks really can outshine the usual deep-fried treat.
Vibrant Ingredients
- Medium onions: Cut them into ultra-thin pieces—these are the secret to a classic texture
- Chickpea flour: Swaps in for wheat flour and gives a golden crust plus nutty goodness
- Nutritional yeast: Totally up to you—adds a nice cheese-like depth if you want
- Ground cumin: Brings a warm, earthy note and that classic taste
- Salt: Balances and boosts the flavors—sharpening the onion’s sweetness
- Ground turmeric: Turns everything bright yellow and packs an earthy punch
- Water: Just enough for a batter that’s not too drippy or thick
- Lime juice: Adds zing and keeps things fresh
- Green hot chili pepper: Toss in as much heat as you like
- Fresh cilantro or parsley: Chopped up for bright color and fresh flavor
- Coconut oil: For frying, adds a hint of sweetness to the fritters
Simple How-To
- Prep the Onions:
- Take your onions and slice them very thin—try a sharp chef’s knife or mandoline if you have one. Aim for 1/8 inch pieces. Set these aside while you handle the batter.
- Mix Your Batter:
- Toss chickpea flour, turmeric, cumin, nutritional yeast, salt, and lime juice into a bowl. Add some water and whisk till you have a smooth thick batter—just coat your spoon, not fall off in blobs. A little too thick? Stir in a bit more water.
- Combine Flavors:
- Mix in your sliced onions, chopped herbs, and hot chili right into the batter. Use your hands to get every piece coated well. You want it to hold together but not feel gluey. Let everything rest for 5 minutes so flavors can mingle.
- Sizzle in the Pan:
- Melt a heaping spoon of coconut oil in a wide skillet on medium. Scoop handfuls of the onion mix into the hot oil—shape into shaggy rounds about three inches wide. Cook four at a time to keep the pan hot.
- Get Them Crunchy:
- Fry each side for 2 to 4 minutes till they turn golden and crisp. Give them a gentle press with your spatula for even browning. Add a splash more oil if needed. When they're done, lay them on paper towels so any extra oil gets soaked up.
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Trust me, chickpea flour takes these fritters over the top. I found it when I wanted to copy those Indian street snacks at home. It gives every piece a beautiful crispy shell while the inside stays soft. Now they’re a regular game-changer for snacking at my place.
Fun Serving Ideas
These onion bhajis are perfect for dunking in something cool to tame the heat. The classic is raita—just blend yogurt, cucumber, mint, and a tiny sprinkle of cumin. If you’re dairy-free, swap in coconut yogurt or try them with punchy tamarind sauce.
They’re super fresh when served hot with hot drinks, curries, or naan. Honestly? They're a hit as a party nibble—everyone digs in, nobody’s left out.
Leftovers & Warm-Up
They’re best right away but stash any extras in a sealed container in the fridge for up to three days. Crisp them back up at 350°F in the oven for 5 to 7 minutes. Steer clear of the microwave—they'll just turn soggy.
If you're prepping early, slice onions and make the batter—keep them apart in the fridge for up to a day. Mix and fry when you’re ready. Batter getting thick? Pour in a touch of water to loosen.
Fun Twists
Loads of ways to switch these up! Try swapping out half the chickpea flour for rice flour for extra crunch. Or add shredded zucchini or carrots—trade out a quarter of the onion for more veggies.
No coconut oil? Just use any high-heat oil you’ve got. Want a bolder kick? Toss in a little garam masala or curry powder. Not doing vegan? Parmesan works instead of nutritional yeast, or skip it.
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Common Questions
- → Which things go into onion bhaji?
For this, you’ll need onions, some chickpea flour, ground cumin, hot chili powder, turmeric, splash of lime, a handful of parsley, and a bit of cooking oil.
- → Can I use another flour if I don't have chickpea?
Yep, you can switch to regular all-purpose or a gluten-free blend, but it’ll taste a bit different than the original version.
- → How do I know when my batter's ready?
Make sure you pour in water a little at a time so it coats the onions, but isn’t drippy. You want it just thick enough to cling on.
- → What keeps bhaji from going soggy after making them?
Just stash them in an airtight box in your fridge, good for about 2 days. Warm them back up in the oven or air fryer to get the crunch back.
- → What dips are the best match with onion bhaji?
Pair up with mint chutney, chill cucumber raita, or tangy tamarind dip. Each one brings out those yummy flavors.