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Onion Bhaji Recipe (Better than Restaurant)

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These crispy onion bhajis are packed with warm spices and fried until golden and crunchy. Perfect as a snack or appetizer, they taste even better than restaurant-style bhajis.

Ingredients

  • 200 grams onion, thinly sliced
  • 1 green chili, finely chopped
  • 1 tablespoon ginger, minced or grated
  • 1 tablespoon garlic, minced or grated
  • 1/4 cup coriander leaves, finely chopped
  • 3/4 cup besan (gram flour)
  • 1/3 cup rice flour
  • 1/2 to 3/4 teaspoon sea salt
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon red chili powder or flakes
  • 1 teaspoon coriander powder
  • 1/2 teaspoon carom seeds or fennel seeds, lightly crushed
  • 3/4 teaspoon garam masala
  • 1 to 3 tablespoons water, as needed
  • 1 1/2 cups high smoke point oil for deep frying

Instructions

  1. Slice the onions thinly and place them in a large mixing bowl. Add salt and gently squeeze the onions to release moisture. Let rest for 15 to 20 minutes.
  2. Heat oil in a deep frying pan over medium heat.
  3. Add green chili, ginger, garlic, coriander leaves, besan, rice flour, baking soda, red chili powder, coriander powder, carom seeds, and garam masala to the onions.
  4. Mix everything well by hand to form a thick batter. Sprinkle water only as needed if the mixture feels too dry.
  5. Test the oil by dropping a small amount of batter into it. The batter should sizzle and rise without browning too quickly.
  6. Drop small portions of batter carefully into the hot oil without shaping them.
  7. Do not overcrowd the pan and avoid stirring for the first 2 to 3 minutes.
  8. Fry the bhajis on medium heat for about 3 minutes, stirring occasionally, until crisp and light golden brown.
  9. Remove and drain on a cooling rack or colander.
  10. For extra crispiness, refry the bhajis for 1 to 2 minutes before serving.
  11. Serve hot with chutney or ketchup.

Notes

  • Use red onions for a slightly sweeter flavor.
  • Rice flour helps create a crispier texture.
  • Do not add too much water; the onions release moisture naturally.
  • These bhajis are best eaten immediately while still crispy.
  • Serve with mint chutney, tamarind sauce, or masala tea.

Nutrition

Find it online: https://yumfamilyrecipes.com/onion-bhaji-recipe-better-than-restaurant/