Onion Bhaji
Crispy deep-fried onion fritters bound in a spiced chickpea batter — the ultimate Indian starter. Salting the sliced onions and letting them rest for ten minutes to release their moisture first is what lets the chickpea batter cling thin and crisp, rather than diluting into a soggy coating.
Ingredients
Instructions
Toss sliced onions with salt and rest 10 minutes — they will release moisture.
Add chickpea flour, all spices, green chilli and coriander.
Mix well, adding just enough water to form a thick batter that coats the onions.
Heat oil to 180C.
Take handfuls of mixture and carefully drop into hot oil.
Fry in batches 4-5 minutes until deep golden and very crispy.
Drain on paper towel.
Serve immediately with mint chutney and tamarind chutney.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.