I am sure there are a million and one recipes for onion bhajias available, so I am just adding to the lot. However, you have to go with what you know, and I know and love this one.
When you taste onion bhajias they are a convincing argument to going vegetarian. Who needs meat when vegetables can taste this great.
We cooked these for the inlaws tonight, and I think they were a hit. Best served with a Raita, which I will also post my recipe for.
I make this recipe for 4 people – entree size. Posted for your bharjia-ing pleasure!
- 90 gms self raising flour (it is better to use chickpea flour with baking powder, but this ingredient is not accessible to all, so self raising flour works just fine)
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon chilli powder (or more to suit your taste)
- pinch salt
- pepper to taste
- 2 large brown onions
- cold water
- oil for deep frying (we use peanut oil)
What you will need
- Mixing bowl
- Saucepan for deep frying
- Paper towels
What to do
Step 1: Prepare onion
- Chop one onion into fine pieces
- Thinly slice the other onion and add both to a mixing bowl
Step 2: Prepare the bhajia mix
- In a separate mixing bowl, mix the flour, coriander, cumin, chilli, salt and pepper together
- Pour over the onion and finely coat
- Add enough cold water (start with 4 or 5 tablespoons) and keep adding until the mix is a gluggy batter
Step 3: Deep fry the bhajias
- Heat the oil to 180 degrees C
- Add tablespoons of the mix to the oil slowly and cook until golden brown, turning over half way through to cook the other side
- Serve with Raita