{"id":8526,"date":"2019-07-17T22:11:55","date_gmt":"2019-07-17T22:11:55","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=8526"},"modified":"2024-11-14T23:46:31","modified_gmt":"2024-11-14T23:46:31","slug":"onion-bhajis","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/onion-bhajis\/","title":{"rendered":"Onion Bhajis"},"content":{"rendered":"

Onions Bhajis! Deep fried onion fritters that are made with chickpea flour and are heavily doused with lovely spices and chilies.\u00a0 Whether served as a starter, snack or a meal, or even a weekend lunch, onion bhajis always satisfy!<\/p>\n

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I guess the \u201cOnion Bhajis\u201d 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\u00a0 extraordinarily delicious.\u00a0 I love the different palates of flavors in Indian cuisine and the distinctive variety of spices and complex taste and fragrance.<\/p>\n

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What is chickpea flour or besan flour, and why do I have to use it in this recipe?<\/h2>\n

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\u00a0The Spruce Eats<\/a>\u00a0explaining 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.<\/p>\n

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Cut each onion in half and finely slice. I used both red and white onions.<\/p>\n

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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.\u00a0 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.\u00a0 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.<\/p>\n

Heat oil to an adequate frying temperature; working in batches,\u00a0make small dumplings and deep fry\u00a0 in hot oil, flipping as needed until they turn golden brown and cooked through. (don\u2019t crowd the pan while frying, fry every 4-5 dumplings together).<\/p>\n

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Onion Bhajis<\/h2>\n\n