Onion Bhaji / Onion Pakora (Print Version)
# Ingredients:
→ Main Components
01 -
1-2 large red onions or 3 medium red onions, sliced lengthwise
02 -
1/2 cup fresh cilantro, finely chopped
03 -
3-4 green chillies, finely chopped
→ Batter
04 -
1 cup gram flour (besan)
05 -
1/3 cup water, plus extra as needed
→ Spice Blend
06 -
1 tsp salt
07 -
1 tsp freshly crushed black pepper
08 -
2 tsp Kashmiri red chilli powder
09 -
1.5 tsp ground coriander
10 -
1.5 tsp ground cumin
11 -
1 tsp ground turmeric
# Instructions:
01 -
Slice red onions lengthwise to create long strands. Separate the slices and place in a large mixing bowl.
02 -
Add the finely chopped cilantro and green chillies to the bowl with the onions.
03 -
Add all spices (salt, black pepper, Kashmiri red chilli powder, coriander powder, cumin, and turmeric) to the onion mixture. Toss thoroughly until the onions are evenly coated with spices.
04 -
Gradually sprinkle the gram flour over the seasoned onions while mixing. Add water gradually, a little at a time, mixing continuously until you achieve a light coating. The batter should be slightly thinner than pancake batter.
05 -
Heat oil to 175°C (350°F). Take a small handful of the battered onion mixture and gently drop it into the hot oil. Do not compress into tight balls; keep them loose and scraggly for maximum crispness. Fry in batches to avoid overcrowding.
06 -
Fry each batch for 3-4 minutes until golden brown and crisp on the outside.
07 -
Remove with a slotted spoon and place on paper towels to absorb excess oil.
08 -
Serve immediately while hot and crispy. Traditionally paired with mint chutney or tamarind sauce.
# Notes:
01 -
For extra crispness, ensure the batter just lightly coats the onions rather than being too thick
02 -
A scraggly, irregular shape creates more crispy edges than compact bhajis