Ingredients
Scale
Bhajis:
- 2 large red onions
- 3/4 cup (100g) gram flour (also known as chickpea flour)
- 1 teaspoon curry powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon chili powder
- 1 teaspoon salt
- 1/2 cup (120ml) water
Coriander Dip:
- 3/4 cup (40g) fresh coriander, chopped
- 1 lime, juiced
- 1/2-inch piece of ginger, peeled and roughly chopped
- 1 garlic clove
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 teaspoon brown sugar
- 1 green chili (adjust spiciness by removing seeds if desired)
- 1 heaped tablespoon coconut yogurt
Instructions
- Prepare the Onions
- Peel and cut the onions in half lengthwise. Slice them into thin rings and separate the layers. The thinner the slices, the crispier the bhajis will be.
- Make the Batter
- In a large mixing bowl, combine the gram flour, curry powder, garam masala, cumin, garlic powder, turmeric, chili powder, and salt.
- Add the water gradually while whisking to form a thick batter. It should be thick enough to coat the onions but not too runny.
- Coat the Onions
- Add the sliced onions to the batter, mixing well to ensure they are evenly coated. Let the mixture sit for a few minutes while you heat the oil.
- Heat the Oil
- Pour vegetable oil into a large non-stick frying pan, just enough to create a shallow layer for frying. Heat over medium-high until the oil is hot. To test, drop a small amount of batter into the oil—if it sizzles and rises, it’s ready.
- Fry the Bhajis
- Scoop a tablespoon of the onion mixture and gently place it in the oil. Repeat until the pan is filled but not overcrowded.
- Fry each bhaji for 4-5 minutes per side, flipping once until golden brown and crispy.
- Once done, transfer to a paper towel-lined baking tray to absorb excess oil. If cooking in batches, keep the finished bhajis warm in a low-temperature oven.
- Make the Coriander Dip
- Juice the lime, roughly chop the ginger and garlic, and place all dip ingredients in a blender. Blend until smooth. Transfer to a small bowl.
- Serve and Enjoy
- Serve the crispy onion bhajis hot with the coriander dip on the side.
Notes
- Getting the batter consistency right: If the batter is too thick, add a splash of water. If it’s too runny, sprinkle in more gram flour. It should coat the onions well without dripping off excessively.
- Ensuring crispy bhajis: Don’t overcrowd the pan—too many bhajis at once will lower the oil temperature and make them greasy rather than crispy.
- Preventing soggy bhajis: Drain them well on paper towels, and if necessary, pop them in a low oven to stay crisp while you finish frying the rest.
- Adjusting spice level: If you prefer milder flavors, reduce the chili powder and use a milder green chili in the dip.
- Prep Time: 5 minutes
- Cook Time: 20 minutes