Onion bhaji (crispy onion bhajis)

Name: Onion bhaji (crispy onion bhajis)
Total time: 60 min
Yield: For 15 units
Ingredients: 1 yellow onion; 1 red onion; 1/2 clove of garlic; 2 red chili peppers; 2 tablespoons coriander (chopped); 1/2 teaspoon salt; 100 gr. chickpea flour; 3/4 teaspoon turmeric (ground); 1 teaspoon cumin (ground); 20 gr. garam masala; 125 ml. water; 500 ml. extra virgin olive oil (to fry)

1 hTotal time

EasyDifficulty

For 15 unitsAmount

Bhajis are a kind of fritter widely eaten in India, also known as ‘pakoras’ in the north of the country.

Onion bhajis are fritters made with thinly sliced onion, seasoned with condiments and spices typical of Indian cuisine and mixed with chickpea flour, also called gram flour.

Once fried, bhajis are crispy on the outside and slightly soft on the inside, with a mild, exotic and simply captivating flavour, full of nuances and delicious notes from the various spices used.

This dish is rich in flavonoids, carbohydrates, amino acids, allicin, alliin, vitamins A, C, E and B-group vitamins (especially B6 and B9 or folic acid), sulphur, calcium, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium and, in smaller amounts, copper and zinc.

Notes

It is important that the dough has a dense texture, so if when you add the water little by little, you see that the dough has a consistent texture before you have added it all, you will not need to add more water.

Tap on the steps to mark them as done

Step 1
Chop the garlic cloves, chop the cilantro and chop the chiles, previously removing the seeds.
Step 2
Cut the julienne onions, place them on kitchen paper, cover them with another piece of kitchen paper and press gently to remove excess moisture.
Step 3
We put the onion in a bowl, add the salt and stir well. Then add the garlic, chili and cilantro and stir well again.

Step 4
Add the chickpea flour, the turmeric, the cumin and the garam masala and stir again, carefully so that all the ingredients are mixed well and making sure the onion is well impregnated.
Step 5
Gradually add the water to tablespoons and we are stirring carefully to avoid lumps. We repeat this process until we have poured all the water and obtained a mixture of consistent texture.
Step 6
In a deep frying pan, heat the oil over high heat, without getting to smoke, and while, we take spoonfuls of the mixture and, with hands smeared in oil, we give them rounded and slightly flattened, carefully.
Step 7
When we have the bhajis formed and the oil is very hot (without getting to smoke), we toss them in the pan in batches and fry them for 3 minutes, turning them over halfway through to make sure they brown evenly.
Step 8
When we have all the golden bhajis uniformly, we take them out of the pan and put them to drain in a colander or kitchen paper to remove the excess oil. When they are well drained, we serve them.

Onion bhaji (crispy onion bhajis)

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Notes

Notes