Onion Bhajis are beloved Indian fritters that transform humble onions into golden, crispy delights bursting with aromatic spices and incredible texture. These popular street food treats feature thinly sliced onions bound together in a spiced chickpea flour batter that creates a light, crunchy exterior while keeping the onions tender and sweet inside. Serving 4-6 people with approximately 16-20 bhajis, this recipe brings the authentic flavors of Indian bazaars to your kitchen, making them perfect as appetizers, side dishes, or snacks that pair beautifully with chutneys and cooling yogurt dips.
Ingredients
For the Bhajis:
- 3 large onions, thinly sliced
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 2 green chilies, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon ginger, minced
- 1/2 teaspoon baking soda
- 4-5 tablespoons water (as needed)
- Vegetable oil for deep frying
For the Mint Chutney:
- 1 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 2 green chilies
- 1 inch piece ginger
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 2 tablespoons water
Preparing the Onions
Start by peeling and slicing the onions as thinly as possible – aim for slices about 1/8 inch thick. The thinner the slices, the better they will cook and the more delicate the final texture will be. Place the sliced onions in a large mixing bowl.
Sprinkle 1 teaspoon of salt over the onions and mix well with your hands. Let them sit for 15-20 minutes to draw out moisture. This process helps concentrate the onion flavor and prevents the bhajis from becoming soggy during frying.
Creating the Spice Base
While the onions are releasing their moisture, prepare your spice mixture. In a dry pan over medium heat, lightly toast the cumin seeds and crushed coriander seeds for about 1-2 minutes until fragrant. Let them cool completely.
In a small bowl, combine the toasted spices with turmeric powder, red chili powder, garam masala, and the remaining salt. This spice blend will coat every strand of onion and create the complex flavors that make bhajis so irresistible.
Making the Batter
After the onions have released their moisture, squeeze them gently with your hands to remove excess liquid, but don’t rinse them. Add the minced ginger, chopped green chilies, and fresh cilantro to the onions, mixing everything together thoroughly.
Sift the chickpea flour and rice flour together into the onion mixture. The rice flour adds extra crispiness to the final result. Add the prepared spice mixture and toss everything together until the onions are evenly coated with flour and spices.
Achieving the Perfect Consistency
Sprinkle the baking soda over the mixture and add water gradually, one tablespoon at a time, mixing gently with your hands. The goal is to create just enough moisture to bind the mixture together without making it wet or runny.
The mixture should hold together when squeezed in your palm but still look relatively dry. The onions will release more moisture as they cook, so resist the temptation to add too much water initially.
Frying to Golden Perfection
Heat vegetable oil in a deep, heavy-bottomed pan to 350°F. The oil should be at least 3 inches deep to allow the bhajis to float and cook evenly. Test the temperature by dropping a small piece of the mixture into the oil – it should sizzle immediately and rise to the surface.
Using your hands, gather small portions of the onion mixture and gently squeeze them into tight balls about the size of a golf ball. Carefully slide these into the hot oil, working in batches of 4-5 bhajis to avoid overcrowding.
The Cooking Process
Fry the bhajis for 3-4 minutes without moving them, allowing the bottom to set and turn golden brown. Then gently turn them using a slotted spoon and continue frying for another 3-4 minutes until they’re evenly golden brown all over.
The bhajis are ready when they sound hollow when tapped with a spoon and have a deep golden color. Remove them with a slotted spoon and drain on paper towels or a wire rack.
Making the Mint Chutney
While the bhajis are frying, prepare the mint chutney by blending all the chutney ingredients in a food processor or blender until smooth. Add water gradually to achieve a thick but pourable consistency. The chutney should be bright green and fragrant.
Taste and adjust the seasoning, adding more salt, lemon juice, or green chilies according to your preference. The chutney provides a cool, refreshing contrast to the warm, spiced bhajis.
Serving Your Bhajis
Serve the onion bhajis immediately while they’re still hot and at their crispiest. Arrange them on a serving platter lined with paper towels to absorb any excess oil. Provide small bowls of the mint chutney alongside for dipping.
Traditional accompaniments include sliced red onions, lemon wedges, and additional chutneys such as tamarind or date chutney. A cup of hot chai tea completes this authentic Indian snack experience perfectly.
Tips for Success
The key to perfect bhajis lies in achieving the right moisture balance in the batter. Too wet, and they’ll fall apart in the oil; too dry, and they won’t hold together. The mixture should just barely hold its shape when squeezed.
Maintain consistent oil temperature throughout frying. If the oil is too hot, the outside will brown before the inside cooks through. Too cool, and the bhajis will absorb excess oil and become greasy rather than crispy.
Fresh bhajis are always best, but they can be kept warm in a low oven for up to 30 minutes if needed for entertaining purposes.
