Name: Onion Bhaji with Gram Flour Batter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 large Onions, thinly sliced; 1 cup Gram flour (besan); 2 tbsp Rice flour; 1 tsp Cumin seeds; 0.5 tsp Turmeric powder; 1 tsp Chili powder; 1 tsp Garam masala; 1 tsp Salt; 0.25 cup Fresh coriander, chopped; 4 tbsp Water; 2 cups Vegetable oil for frying

"These golden-brown onion bhajis are the ultimate Indian comfort food, featuring thinly sliced onions coated in a fragrant, gluten-free chickpea flour batter. Perfectly crispy on the outside and tender on the inside, they are best served with a tangy mango chutney or cool mint raita."

1 Ingredients

Qty	Item
3 large 450 g	Onions, thinly sliced
1 cup 120 g	Gram flour (besan)
2 tbsp 20 g	Rice flour
1 tsp 2 g	Cumin seeds
0.5 tsp 1 g	Turmeric powder
1 tsp 2 g	Chili powder
1 tsp 2 g	Garam masala
1 tsp 5 g	Salt
0.25 cup 10 g	Fresh coriander, chopped
4 tbsp 60 ml	Water
2 cups 500 ml	Vegetable oil for frying

2 Instructions

Thinly slice the onions and place them in a large mixing bowl. Sprinkle with salt and let sit for 10 minutes to release their natural moisture.

In a separate bowl, whisk together the gram flour, rice flour, turmeric, chili powder, cumin seeds, and garam masala.

Add the dry flour mixture and chopped coriander to the onions. Use your hands to toss everything together, ensuring the onions are well coated.

Add water one tablespoon at a time, mixing until a thick, sticky batter forms that just clings to the onions. The mixture should not be runny.

Heat the vegetable oil in a deep pan or wok to approximately 350°F (180°C).

Carefully drop small, golf-ball-sized clusters of the onion mixture into the hot oil. Do not overcrowd the pan.

Fry for 3-4 minutes, turning occasionally, until the bhajis are deep golden brown and crispy.

Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite chutney.

·
Adding rice flour to the gram flour batter ensures a much crunchier exterior that stays crisp longer.
·
Don't add too much water; the moisture released by the salted onions should do most of the work for the batter.
·
Maintain the oil temperature; if the oil is too cold, the bhajis will be greasy; if too hot, they will burn before the middle is cooked.
·
For a spicier kick, add finely chopped green chilies to the onion mix.

? Frequently Asked Questions

Can I bake onion bhajis instead of frying?

Yes, you can bake them at 400°F (200°C) for 20-25 minutes, turning halfway, but they will be less crispy than the fried version.

Is gram flour the same as chickpea flour?

Yes, gram flour is made from ground chana dal or chickpeas and is the traditional ingredient for this recipe.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven at 350°F to restore the crunch.

Are onion bhajis gluten-free?

Naturally, yes! Gram flour is gluten-free, making these a perfect snack for those with gluten sensitivities.

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