Onions Bhajis! Deep fried onion fritters that are made with chickpea flour and are heavily doused with lovely spices and chilies.  Whether served as a starter, snack or a meal, or even a weekend lunch, onion bhajis always satisfy!

I guess the “Onion Bhajis” are the Indian version of onion rings, that could be equally good if not better. The smell of the bhajis while frying is irresistible, and the crunch in every bite is sinfully good and seriously addictive. You will be amazed how humble ingredients can be extra  extraordinarily delicious.  I love the different palates of flavors in Indian cuisine and the distinctive variety of spices and complex taste and fragrance.

What is chickpea flour or besan flour, and why do I have to use it in this recipe?

Chickpea flour may sound an unusual ingredient to some of you, but it is becoming super common these days, also known as besan flour, garbanzo flour, gram flour. A staple ingredient in Indian and Pakistani cuisine. It can also be made at home if you have a high powered blender, here is an article by The Spruce Eats explaining how to make chickpea flour at home. The chickpea flour has its own flavor, plus it adds crunchiness and crispness without soaking up much oil.

Cut each onion in half and finely slice. I used both red and white onions.

In a large bowl, mix together the onions, fresh coriander, turmeric powder, green chilies, crushed garlic, salt and coriander powder. Add the gram flour, and stir the ingredients together.  Using one hand, pour the water little by little, and with the other hand use a fork to gradually mix together until a thick batter is formed with no lumps.  The onions should be predominant; if the batter is too dry feel free to add just a little more water. but still the batter should be thick to hold the onions.

Heat oil to an adequate frying temperature; working in batches, make small dumplings and deep fry  in hot oil, flipping as needed until they turn golden brown and cooked through. (don’t crowd the pan while frying, fry every 4-5 dumplings together).

Onion Bhajis

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Prep: 10 minutes minutes

Cook: 10 minutes minutes

Servings 4

Course

Appetizer

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MAIN DISHES

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Snack

Cuisine

Indian

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Description

Deep fried onion fritters that are made with chickpea flour and are heavily doused with lovely spices and chilies.  Whether served as a starter, snack or a meal, or even a weekend lunch, onion bhajis always satisfy!!

Ingredients

 

1x2x3x

• ▢ 500 g. / 1 lb. 2 oz. onions about 5 medium sized onions, skin removed
• ▢ A handful of fresh coriander/ cilantro finely chopped
• ▢ 8 tablespoons chickpea flour / gram flour
• ▢ ½ teaspoon turmeric powder
• ▢ 2 green chilies diced
• ▢ A pinch of chili powder
• ▢ 4 garlic cloves crushed
• ▢ 1 teaspoon salt or to taste
• ▢ ½ teaspoon coriander/ cilantro powder
• ▢ 5 tablespoons water
• ▢ 4 cups sunflower oil to deep fry the bhajis

Instructions

 

• Cut each onion in half and finely slice
  
• In a large bowl, mix together the onions, fresh coriander/ cilantro, turmeric powder, green chilies, crushed garlic, salt and coriander powder. Add the gram flour, and stir the ingredients together.
• Using one hand, pour the water little by little, and with the other hand use a fork to gradually mix together until a thick batter is formed with no lumps. The onions should be predominant; if it is too dry feel free to add just a little more water. but still the batter should be thick to hold the onions.
  
• Heat oil to an adequate frying temperature; make small dumplings with your hands or even drop forkful of batter, making sure not to crowd the pan. Deep fry, in batches, flipping as needed until they turn golden brown and cooked through.
• Remove with a slotted spoon and drain on paper towels, serve warm.
  

Notes

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine

Keyword onions

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