Onion Bhaji/Fritters

Deep-fried Pakoras and Bhajis have always been my favorite and love having them as a side with rice/Sambar/Rasam. My mom regularly made these and regardless of what type she made (potato, raw plantain, etc), there always had to be onion bhajis as well made specially for my sister who always insisted on these! It worked out well for me as I got to enjoy more than one variety! This recipe is one step above the basic bhaji and uses aromatics such as garlic, cumin and curry leaves for an enhanced flavor. Enjoy these as a side for lunch/dinner when you are out of veggies or as a snack on a cold rainy day with some piping hot chai!

Ingredients:

Onion, sliced lengthwise – 1 cup
Besan/ Chickpea flour – 3 tbsp
Rice flour – 3 tbsp
Red chilli powder – 1/4 tsp
Cumin seeds – 1/4 tsp
Garlic, crushed and finely chopped – 1 to 2
Curry leaves, finely chopped – 6 to 8
Baking soda – a pinch
Salt – to taste
Oil – for deep frying

Yield: 2 servings

Method:

  • In a bowl, mix all the dry ingredients except the onions

  • Gradually add water to make a thick paste. Start off with 2-3 tbsp of water and add more if needed. The consistency must be like a paste, slightly thicker than you would use for potato or plantain bhajis

  • Add the sliced onions and mix well. The batter should only lightly coat the onion

  • Heat oil in a kadai/wok
  • When the oil is ready (a small piece of the batter dropped should immediately rise to the top), add the onions. Use your fingers to separate them out as you are dropping them in the oil so as to not form big lumps. Also, do not overcrowd them or they will become soggy
  • Fry until golden brown. Remove from oil and drain on a paper towel
  • Serve as a side with any meal or as an evening snack

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