Onion Bhaji

  • Prep Time: 15-20 minutes
  • Cook Time: 30 minutes
  • Makes: 20-22
  • Freezing: not recommended

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Imagine this: cloudy day, rain drops streaming down the window, hot onion bhajis and a cup of masala chai. Absolute bliss!

  • Ingredients:

  • 1 cup (250 mL) chickpea flour
  • 1 tbsp (15 mL) Golden Temple® Sooji (semolina)
  • ½ tsp (2 mL) Thai green chilies, chopped
  • ⅛ tsp (0.5 mL) baking soda (optional)
  • Salt to taste
  • ¼ cup (50 mL) water
  • 2 cups (500 mL) red onions, thinly sliced
  • 3 cups (750 mL) Crisco® Vegetable Oil for deep frying
  • Method:

  • Mix first four ingredients in a mixing bowl. Slowly add water and continue mixing. Add sliced onions. Mix well so it is thick enough to hold shape.
  • Heat oil in a deep fryer or wok at 350°F (175°C). Wet hands and carefully drop 5-6 small portions of batter, about 1 tbsp (15 mL) each, into hot oil.
  • Stir and fry bhajis until golden brown on both sides, about 1-2 minutes.
  • Remove into dish lined with paper towel to drain excess oil.
  • Serve hot with cilantro or chili garlic chutney.
  • Tip:

  • White onion can also be used. But it has more moisture, so adjust quantity of water accordingly.
  • To check temperature of oil, drop a small piece of onion into oil. If it sizzles, oil is ready.