Indian · Free
Onion Bhaji (Crispy Onion Fritters)
Thinly sliced onions bound in a spiced chickpea-flour batter and deep-fried into crisp, golden fritters. A classic teatime snack and rainy-day treat served hot with chutney.
****+
Prep 15 min · Cook 20 min
Method
Put the sliced onions in a large bowl, sprinkle with the 1 tsp salt, and toss. Let them sit for 10 minutes; the salt draws out moisture that will help form the batter with little added water.
Add the chickpea flour, rice flour, ginger, green chili, turmeric, cumin, chili powder, baking soda, and cilantro to the onions.
Mix everything with your hand, squeezing the onions as you go so their released juice moistens the flour. Add water only a tablespoon at a time until a thick batter just coats the onions -- it should not be runny.
Heat the frying oil in a deep pot to 350 F (medium-high heat). Test it by dropping in a bit of batter: it should sizzle and rise steadily to the surface.
Using your fingers or two spoons, drop small loose clumps of the onion mixture into the hot oil, a few at a time. Do not crowd the pot or the temperature will drop and the bhajis turn greasy.
Fry for 3 to 4 minutes, turning occasionally, until deep golden brown and crisp all over.
Lift the bhajis out with a slotted spoon and drain on paper towels.
Let the oil come back up to temperature between batches, then repeat with the rest of the mixture.
Serve immediately while hot and crisp, with mint chutney or tamarind chutney.
Chef's tips
- Keep the batter thick and clingy; a watery batter makes soggy, greasy fritters.
- A spoon of rice flour is the secret to bhajis that stay crisp even as they cool.
- Maintain a steady medium-high oil temperature so they cook through without absorbing too much oil.
Cooking times vary by equipment -- cook to temperature and to taste.
