Name: Indian Onion Bhaji Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 medium onions, thinly sliced; 1 green hot chili pepper, finely chopped; 1 Tbsp parsley, chopped (or cilantro); 1 cup chickpea flour; 1 Tbsp nutritional yeast (optional); 3/4 tsp ground cumin; 3/4 tsp salt; 1/2 tsp ground turmeric; 1/2 cup water; 1 tsp lime juice (or lemon juice); 3 Tbsp oil (for frying, coconut oil recommended)

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Introduction

Indian Onion Bhaji are crispy, flavorful fritters perfect as a snack or appetizer. Made with thinly sliced onions coated in a spiced chickpea flour batter, they offer a satisfying crunch and a hint of heat. They’re simple to prepare and always a crowd-pleaser.

A white plate holds five golden-brown vegetable fritters with visible layers of shredded purple and yellow vegetables, garnished lightly with green herbs. One fritter is being dipped into a small bowl of thick, creamy white sauce mixed with green specks. The plate is set on a round wooden board, and two halves of a bright green lime sit nearby. The whole scene sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium onions (sliced)
1 cup chickpea flour
1 Tbsp nutritional yeast (optional)
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp ground turmeric
1/2 cup water
1 tsp lime juice (or lemon juice)
1 green hot chili pepper (finely chopped)
1 Tbsp parsley (chopped, or cilantro)
3 Tbsp oil (for frying, coconut oil recommended)

Instructions

Step 1: Peel and slice the onions into thin strips using a sharp knife or mandoline, then set aside.
Step 2: In a medium or large bowl, whisk together chickpea flour, nutritional yeast (if using), cumin, salt, turmeric, water, lime juice, chopped chili, and parsley until you get a medium-thick batter. Add more water a teaspoon at a time if it’s too thick.
Step 3: Stir in the sliced onions by hand, mixing until they are evenly coated with the batter.
Step 4: Heat a large skillet over medium heat and add at least one tablespoon of oil. Once hot, use tongs to drop small portions of the onion batter into the pan, frying about 4 fritters at a time.
Step 5: Cook each bhaji for 2 to 4 minutes per side, until golden brown and crispy. Repeat with the remaining batter and serve warm.

Tips & Variations

For extra crispiness, let the batter rest for 10 minutes before frying to hydrate the onions fully.
You can substitute cilantro for parsley or add finely chopped curry leaves for authentic flavor.
Adjust the chili quantity to your preferred spice level or omit it for a milder taste.
Use vegetable or sunflower oil if you don’t have coconut oil.

Storage

Store leftover bhajis in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or skillet to keep them crisp. Avoid microwaving as it can make them soggy.

How to Serve

A dark plate holds five golden-brown onion pakoras, each with visible layers of crispy, curly purple onion slices coated in a lightly textured, bright yellow batter, garnished with small green herb pieces. A small white bowl filled with creamy white sauce with green herbs sits on the right side of the plate, with a silver spoon inside it. The plate rests on a light wooden board on a white marbled surface scattered with tiny green herbs. A halved lime and soft beige cloth are seen in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake onion bhajis instead of frying?

Yes, you can bake them at 400°F (200°C) on a greased baking sheet for about 20 minutes, flipping halfway through. While healthier, baking won’t be as crispy as frying.

What can I serve with onion bhajis?

They pair well with chutneys like tamarind, mint, or mango chutney, and also with plain yogurt or raita for dipping.