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With just a bit of oil and basic staples, you can whip up crunchy onion bhajis the easy way. Blend up sliced onions and seasoned chickpea flour and you'll get light, crazy tasty fritters that never feel greasy.
Made these on a rainy Saturday because I wanted Indian comfort food without all the oil. My people ask for them basically every weekend now. Just goes to show you can swap out heavy habits and end up with something even tastier!
Colorful Ingredients
- Medium onions: Slice these super thin—think 1/8 inch strips—to give your fritters crunch
- Chickpea flour: This one makes the crunchy outside and rich nutty taste, and it happens to be wheat-free
- Nutritional yeast: Not essential, but adds a cheesy note if you’re into it
- Ground cumin: Brings that cozy, earthy flavor everyone expects
- Salt: Brightens up flavors and keeps the onions from getting overly sweet
- Ground turmeric: Makes everything golden and adds a little earthiness
- Water: Use just enough to combine—should be thicker than pancake mix
- Lime juice: Squeeze for a burst of tangy freshness
- Green chili: Toss in as much as you handle, adds heat
- Fresh parsley or cilantro: A big handful chopped up for color and flavor
- Coconut oil: Fry with this for a subtle sweetness, though any hot oil works great
Simple Steps
- Get Those Slices Ready:
- Peel your onions and slice them thin—try a mandoline if you have one. Get all your strips prepped before starting the batter.
- Mix Up That Batter:
- In a bowl, blend chickpea flour, nutritional yeast, salt, turmeric, cumin, then lime juice and just enough water. Beat until it’s smooth but not runny. Splash in extra water a bit at a time if it’s thick as paste.
- Fold In The Onions:
- Throw in those onion slices with chili and your herbs, then use your hands to really work everything together. Letting the mix rest for five minutes gives you even better flavor.
- Start Cooking:
- Drop a big spoonful of coconut oil in a skillet over medium. Scoop out handfuls of the mix—they should look messy—about palm-size rounds, no more than four at once so the pan stays hot.
- Get Crispy:
- Let each fritter sizzle 2-4 minutes until golden, flip and squish down gently for even browning. Add a tad more oil if the pan looks dry. Move finished ones to paper towels so any extra oil drips away.
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Seriously, chickpea flour totally changes the game here. I first tried it copying an Indian street food hack. Suddenly, every fritter comes out shatteringly crisp outside, soft inside. My snack game’s never been better.
Yummy Serving Ideas
These onion bhajis are best when you dunk them in something cool and creamy. Raita’s an easy go-to—just mix yogurt, some grated cucumber, chopped up mint, and a sprinkle of cumin. If dairy isn’t your thing, sub coconut yogurt or drizzle with tangy tamarind sauce.
Eat them fresh off the pan next to curries and naan, or just dip and snack with your favorite tea. Honestly, they're always a party favorite since everyone's included and folks love how easy they are to eat.
Storage & Reheat
They're at their best hot out of the pan. If you have leftovers, toss them in a sealed container and pop them in the fridge for up to three days. Reheat in an oven at 350°F for 5-7 minutes and they'll crisp right up again. Skip the microwave or you'll lose that crunch.
Want to split up prep? Slice onions and whip up batter separately—stash both in the fridge up to a day. When you’re set to cook, just combine and fry. If the batter thickens overnight, add a touch of water to thin it out.
Fun Tweaks
Lots of ways to switch it up. Substitute half the chickpea flour with rice flour for extra crunch. Shred in a little carrot or zucchini—swap a quarter of the onions for veggies if you like. Out of coconut oil? Any neutral high-heat oil works fine. Go bold with a pinch of curry powder or garam masala. If you’re not strictly plant-based, try Parmesan for the nutritional yeast, or just skip it.
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Common Questions
- → What do I need to make onion bhaji?
You'll need onions, chickpea flour, turmeric, parsley, cumin, chili, some lime juice, and oil for frying. That's pretty much it.
- → Can I use something other than chickpea flour?
You bet! Use all-purpose or your favorite gluten-free flour. Just know the usual flavor changes up a bit.
- → How should the batter look for bhaji?
The batter shouldn't run all over, but it shouldn't be super thick either. Add water bit by bit until it sticks to the onions but doesn't pool at the bottom.
- → How do I keep bhaji good overnight?
Just toss them in a sealed box in the fridge for two days max. To make them crisp again, pop them in your air fryer or oven for a few minutes.
- → What do you dip onion bhaji in?
They're awesome dipped in mint chutney, tangy tamarind sauce, or cooling cucumber raita. All make those spices pop.