Why You’ll Love This Recipe
- Crispy and Crunchy: The light and crispy exterior combined with the tender onion interior makes for a satisfying bite.
- Flavor-packed: The blend of cumin, turmeric, and fresh cilantro adds a delicious depth of flavor.
- Versatile: Perfect for serving with chutneys, yogurt dips, or as a snack with tea.
Ingredients
- 2 medium onions, thinly sliced
- 1 cup chickpea flour (gram flour)
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 2 green chilies, finely chopped
- 1 tablespoon fresh cilantro (coriander leaves), chopped
- 1 teaspoon lemon juice
- 5-6 tablespoons water
- Oil for frying (vegetable, peanut, or rapeseed oil)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Batter: In a large bowl, whisk together chickpea flour, baking powder, cumin, turmeric, and salt. Add the green chilies, cilantro, and lemon juice. Gradually stir in the water to form a thick, pancake-like batter.
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Coat the Onions: Add the thinly sliced onions to the batter, tossing to ensure the onions are well-coated.
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Heat the Oil: Heat oil in a large frying pan over medium heat. To check the oil temperature, drop a small amount of batter into the oil – if it sizzles immediately, the oil is ready.
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Fry the Bhajis: Carefully drop spoonfuls of the onion batter mixture into the hot oil, being sure not to overcrowd the pan. Fry the bhajis for 3-4 minutes per side, or until they are golden brown and crisp.
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Drain the Bhajis: Use a slotted spoon to remove the bhajis from the oil and place them on a wire rack to drain excess oil.
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Serve: Serve the onion bhajis hot with a side of chutney or a yogurt dip.
Servings and Timing
- Servings: This recipe yields 4-6 servings.
- Preparation Time: 10 minutes
- Cooking Time: 15-20 minutes (depending on batch size)
Variations
- Spicy Version: Add chili powder or garam masala to the batter for a more intense heat.
- Gluten-Free: This recipe is already gluten-free, thanks to the chickpea flour.
- Vegan Option: This recipe is vegan-friendly, as it contains no dairy.
Storage/Reheating
- Storage: Store leftover bhajis in an airtight container for up to 2 days.
- Reheating: To keep the bhajis crispy, reheat in an air fryer for 4-5 minutes or under a medium grill for about 5 minutes.
FAQs
1. Can I make onion bhajis ahead of time?
Yes, you can prepare them in advance. For the crispiest results, reheat in an air fryer or under the grill.
2. Can I use a different type of flour?
While chickpea flour is traditional, you can experiment with rice flour for a lighter texture or all-purpose flour for a non-gluten-free version.
3. What can I serve with onion bhajis?
Serve with chutneys like mint, tamarind, or a yogurt dip for added flavor.
4. Can I bake these instead of frying?
Baking will result in a different texture. If you prefer to bake, spread the bhajis on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, flipping halfway through.
5. Can I make onion bhajis without green chilies?
Yes, if you prefer less heat, you can omit the green chilies or replace them with a pinch of chili powder.
6. How do I prevent bhajis from becoming soggy?
Ensure the oil is hot enough before frying, and don’t overcrowd the pan to maintain crispiness.
7. Can I use red onions instead of white onions?
Yes, red onions work well too and will give the bhajis a slightly sweeter flavor.
8. How do I know if the oil is hot enough?
To check the oil temperature, drop a small amount of batter into the oil. If it sizzles immediately, the oil is ready.
9. Can I freeze onion bhajis?
Yes, you can freeze the cooked bhajis. Freeze them on a baking sheet and transfer to an airtight container once frozen. Reheat in an air fryer or oven to maintain crispiness.
10. Can I add other vegetables to the batter?
Feel free to add finely chopped vegetables such as spinach, peas, or grated carrots to the batter for added flavor and nutrition.
Conclusion
Onion Bhajis are the perfect snack for any occasion, delivering crispy, flavorful bites with every crunch. Simple to make, they offer the perfect blend of spices, and their versatility means you can adapt them to suit your preferences. Enjoy these savory fritters with a side of chutney for a complete experience!
Onion Bhajis (Kanda Bhaji Recipe)
Onion Bhajis, also known as Kanda Bhaji, are crispy and flavorful Indian fritters made from thinly sliced onions, chickpea flour, and a blend of aromatic spices. Perfect as an appetizer or snack, these golden fritters are best served with chutney or yogurt dip.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Snack/Appetizer
- Method: Frying
- Cuisine: Indian
- Diet: Vegan
Ingredients
- 2 large onions, thinly sliced
- 1 cup (100 g) gram flour (chickpea flour)
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1–2 green chilies, finely chopped (optional, adjust to taste)
- 2 tablespoons freshly chopped cilantro
- 1 teaspoon lemon juice
- 5–6 tablespoons water (adjust as needed)
- Oil for frying (vegetable, peanut, or canola oil recommended)
Instructions
- Prepare the Onions: Place the thinly sliced onions in a large bowl. Sprinkle with a pinch of salt and let them sit for about 10 minutes. This helps to release excess moisture. After 10 minutes, squeeze out any excess water from the onions using your hands or a clean kitchen towel.
- Make the Batter: In the same bowl, add the gram flour, baking powder, salt, cumin, turmeric, chopped green chilies, cilantro, lemon juice, and 5 tablespoons of water. Mix until a thick batter forms. Add the remaining water if the batter feels too dry, ensuring the onions are well coated but not swimming in batter.
- Heat the Oil: In a deep skillet or wok, heat about 1 inch of oil over medium heat. Drop a small amount of batter into the oil to test if it’s ready; if it sizzles and rises, the oil is hot enough.
- Fry the Bhajis: Take small portions of the onion-batter mixture and carefully drop them into the hot oil. Fry in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes on each side until golden brown and crispy.
- Drain Excess Oil: Use a slotted spoon to remove the bhajis from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Serve: Serve the onion bhajis warm with chutney, yogurt dip, or as a side dish.
Notes
- Spice Adjustments: You can adjust the spices to your liking, adding garam masala, chili powder, or garlic powder if preferred.
- Vegan Option: This recipe is naturally vegan.
- Storage: For best results, enjoy the bhajis fresh. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat them in the oven to restore crispiness.
