Easy Onion Bhajis Recipe (Better Than Takeaway) Recipe
Crispy and flavorful Onion Bhajis that are quick and easy to make at home with simple ingredients. This vegan Indian appetizer achieves the perfect crunchy texture and authentic taste, ready in just 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: Approximately 16 bhajis
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
- Diet: Vegan
Ingredients
Onion Bhaji Mixture
- 2 large red onions, sliced thin and halved
- 1 cup gram flour (chickpea flour)
- 1 tablespoon rice flour (optional, for extra crispiness)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder
- ¼ cup fresh coriander leaves, chopped
- Salt to taste
- 1 to 3 teaspoons water (as needed to form batter)
For Frying
- 3 to 4 cups sunflower oil (for deep frying)
Instructions
- Prepare the Onions: Peel and wash the onions. Slice them thinly, then cut the slices in half to achieve finer pieces for the bhaji.
- Mix the Ingredients: In a large mixing bowl, combine the sliced onions with gram flour, rice flour (if using), ground cumin, coriander, turmeric, chili powder, chopped coriander leaves, and salt. Mix everything thoroughly using clean hands. Allow the mixture to rest for at least 20 minutes, up to an hour. This resting helps the onions release moisture and spices meld.
- Form the Onion Bhaji Batter: After resting, squeeze the onion mixture with your hands to release excess water. Combine again to form a thick batter coating the onions. If the batter feels too dry, add water one teaspoon at a time until the onions are well coated. During frying, if the batter becomes watery, sprinkle 1-2 teaspoons of gram flour to adjust consistency.
- Heat the Oil: In a deep frying pan, heat sunflower oil. To test if the oil is ready, drop a pinch of bhaji batter into the oil—it should bubble and rise immediately.
- Fry the Bhajis: Using a spoon or clean hands, drop small portions of the onion bhaji batter into the hot oil. Fry each batch for 3-4 minutes. Flip the bhajis when the first side turns light brown to ensure even cooking, continuing until all sides are golden brown and cooked through. The bhajis should not be wet inside.
- Drain the Bhajis: Once cooked, transfer the bhajis to a plate lined with kitchen paper or a paper towel to soak up excess oil.
- Serve: Serve hot with your favorite coriander chutney or cooling raita for a delicious appetizer or side dish.
- Store and Reheat: Store any leftover bhajis in an airtight container in the refrigerator for up to 3 days. To reheat, place bhajis on a baking tray and warm in a preheated oven at 150°C (300°F) for 10-15 minutes until crisp.
Notes
- Ensure the oil is hot enough before frying to achieve crispiness and avoid soggy bhajis.
- Do not overcrowd the frying pan; fry in batches for even cooking.
- Less water in the batter reduces oil absorption and results in less greasy bhajis.
- Resting the onion and flour mixture allows onions to release natural juices making bhajis crispy.
- Add water gradually and squeeze onions before adding extra to control batter consistency.
- For extra crisp bhajis, add 1 tablespoon of rice flour to the batter.
- Optional flavor variations: add ½ teaspoon garam masala, curry powder, carom seeds, or cumin seeds to the batter.
- Airtight storage in the fridge keeps bhajis fresh for up to 3 days.
- For an alternative preparation method, try air frying onion bhajis for a lower-oil version.
- Do not shape bhajis manually; simply drop batter lumps into oil using a spoon or hand.
- Maintain medium heat during frying to avoid burning outside while leaving the inside uncooked.
