📝 About This Recipe
Transport your senses to the bustling streets of Mumbai with these iconic Onion Bhajjis, the quintessential Indian comfort food. These golden, lacy fritters feature thinly sliced red onions enveloped in a spiced gram flour batter, fried to a shattering crunch. Perfectly balanced with aromatic carom seeds, fresh cilantro, and a hint of heat, they are the ultimate companion for a rainy afternoon or a lively gathering.
🥗 Ingredients
The Vegetables
- 3 large Red Onions (thinly sliced into half-moons)
- 2-3 pieces Green Chilies (finely chopped; adjust for heat preference)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Ginger-Garlic Paste (freshly ground for best aroma)
The Batter Base
- 1.5 cups Besan (Gram Flour) (sifted to remove lumps)
- 3 tablespoons Rice Flour (the secret for extra crispiness)
- 1 teaspoon Salt (or to taste)
Spices and Aromatics
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
- 1/4 teaspoon Turmeric Powder (for a vibrant golden hue)
- 1 teaspoon Kashmiri Red Chili Powder (for mild heat and rich color)
- 1 pinch Hing (Asafoetida) (aids digestion and adds depth)
- 1/2 teaspoon Chaat Masala (for garnishing at the end)
Frying
- 2-3 cups Vegetable Oil (for deep frying; use a neutral oil with high smoke point)
👨🍳 Instructions
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1
In a large mixing bowl, combine the thinly sliced onions, chopped green chilies, and salt. Use your hands to massage the salt into the onions for 2 minutes; this helps the onions release their natural moisture, which creates a more flavorful batter.
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2
Let the onion mixture sit for 10 minutes. You will notice the onions becoming soft and watery—do not drain this liquid.
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3
Add the ginger-garlic paste, chopped cilantro, crushed ajwain seeds, turmeric, red chili powder, and hing to the onion mixture. Mix well to coat the onions evenly with the spices.
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4
Gradually sprinkle the sifted besan (gram flour) and rice flour over the onions. Instead of making a liquid batter, you want to coat the onions so they are sticky and clumped together.
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5
Mix the flour into the onions using your fingers. If the mixture is too dry to hold together, add water 1 tablespoon at a time. The goal is a thick, shaggy consistency, not a pourable batter.
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6
Heat the vegetable oil in a deep frying pan or kadai over medium-high heat. To test if it's ready, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface immediately.
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7
Before frying, take 1 tablespoon of the hot oil from the pan and stir it into your bhaji batter. This 'hot oil trick' ensures the interior stays light while the exterior gets crunchy.
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8
Pick up small, jagged portions of the onion mixture (about the size of a golf ball) and gently drop them into the hot oil. Do not flatten them; the irregular shapes create more crispy surface area.
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9
Fry in small batches to avoid crowding the pan, which would lower the oil temperature and lead to greasy bhajis.
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10
Fry for 3-4 minutes, turning occasionally with a slotted spoon, until the bhajis are an even deep golden brown and feel firm to the touch.
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11
Remove the bhajis with a slotted spoon and drain them on a wire rack or paper towels to remove excess oil.
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12
Immediately sprinkle with a pinch of chaat masala while still hot for that signature street-food tang.
💡 Chef's Tips
For the ultimate crunch, never skip the rice flour; it provides a structural crispness that gram flour alone cannot achieve. Avoid adding too much water; the moisture from the onions is usually enough to bind the flour, leading to a much more intense onion flavor. Ensure your oil is at the right temperature (around 350°F/175°C); oil that is too cool results in soggy fritters, while too hot oil burns the outside before the inside cooks. If you prefer a softer bhaji, add a tiny pinch of baking soda to the flour, though traditional street style relies on the hot oil trick instead. Always slice your onions consistently thin so they cook at the same rate and create those beautiful 'bird's nest' crispy edges.
🍽️ Serving Suggestions
Serve piping hot with a side of spicy Mint-Coriander Chutney and sweet Tamarind Chutney. Pair with a steaming cup of Masala Chai for the classic Indian afternoon tea experience. Stuff them into a soft buttered bun (pav) with some dry garlic chutney to make a 'Bhajji Pav' sandwich. Serve alongside fried salted green chilies for those who crave an extra kick of heat. A cold lager or a crisp lemonade provides a refreshing contrast to the fried, spiced flavors.