Onion Bhaji Crispy (Print-Friendly Version)
# What You'll Need:
01 -
2 medium onions (about 300 g), sliced super thin
02 -
1 cup (100 g) chickpea flour
03 -
1 Tbsp nutritional yeast (skip it if you like)
04 -
¾ tsp ground cumin
05 -
¾ tsp salt
06 -
½ tsp turmeric
07 -
½ cup (120 ml) water
08 -
1 tsp fresh lime or lemon juice
09 -
1 green chili, finely chopped
10 -
1 Tbsp fresh parsley or cilantro, roughly chopped
11 -
3 Tbsp coconut oil for frying
# Step-by-Step Directions:
01 -
Go ahead and peel your onions. Slice them up into super thin strips with a sharp knife or mandoline. Set those aside for later.
02 -
Grab a big bowl and dump in chickpea flour, nutritional yeast, cumin, turmeric, salt, water, lime juice, chili, and parsley. Whisk until it’s sorta thick but you can still pour it. Toss in a splash more water if it looks too stiff.
03 -
Throw your onion strips in the bowl. Make sure to stir and get each one nice and coated with the gooey batter.
04 -
Pour some coconut oil into a big skillet and heat it over medium heat.
05 -
Drop four messy spoonfuls of those sticky onions into the hot skillet using tongs. Let them fry until nice and crispy on both sides, about 2-4 minutes each way.
06 -
Fry up the remaining batter the same way. Enjoy your hot fritters right away with your favorite dip, like cool cucumber raita.