Indian cuisine · Dough, Pasta & Rice

Onion Bhaji

Loose clusters of onion in a spiced chickpea batter, deep-fried golden brown – India's favourite street snack.

Ingredients · for 4 servings

• 4 onions
• 150g chickpea flour
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tsp ajwain (carom seeds)
• 1/2 tsp baking powder
• 2 green chilies
• 1/2 bunch coriander
• 800ml oil for frying
• Salt

Instructions

1. Halve the onions, cut into thin strips, mix with 1 tsp salt and let sit for 10 min. – the juice that comes out is the only liquid in the batter.
2. Add the chickpea flour, turmeric, chili powder, ajwain and baking powder along with the chopped green chilies and coriander to the onions and knead by hand into a thick, sticky batter; add 1–2 tbsp water only if needed.
3. Heat the frying oil in a deep pot to 175°C – a drop of batter should sizzle straight to the surface.
4. Scoop up loose clusters with two spoons and slide them into the oil in batches, only 4–5 at a time, or the temperature will drop.
5. Deep-fry for 4–5 min. until golden brown, turning once, then drain on kitchen paper.
6. Serve immediately while hot – crisp outside, soft inside; a yogurt-mint dip goes well with it.