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Turn regular pantry items into crave-worthy Indian onion bhajis with just a spoonful of oil per four fritters. When you mix sliced onions and a seasoned chickpea flour batter, you get addictively crispy bites that are full of flavor and super light—so you can dig in without feeling weighed down.
I whipped these up on a stormy Saturday when I wanted some Indian food vibes but with less grease. My family begs for these every week now. Goes to show—healthier swaps really can taste even better than the usual deep-fried stuff.
Bright Ingredients
- Coconut oil: Used for frying, brings a soft sweetness to the patties
- Fresh parsley or cilantro: Chopped and tossed in for that pop of color and freshness
- Green hot chili pepper: Brings in a kick—pick your heat level
- Lime juice: Squeezed in for some zing and freshness
- Water: You’ll need just enough to get a thick batter that isn’t too gloopy
- Ground turmeric: Gives things a sunny yellow tint and earthy note
- Salt: Makes everything taste better and keeps the sweetness of onions in check
- Ground cumin: Lends a cozy, earthy vibe that makes it taste classic
- Nutritional yeast: Totally optional—ads a cheesy, rich undertone if you like
- Chickpea flour: This magic ingredient gives you that golden, crisp shell and a nutty flavor, all wheat free
- Medium onions: Slice ‘em super thin, they’re the base for that signature texture
Easy Step-by-Steps
- Achieve Crunchy Goodness:
- Once they’re in the pan, let each fritter brown for 2 to 4 minutes per side, flipping when they look golden. Don’t be shy with the spatula—lightly press to ensure even browning. Add more oil if the pan looks dry, and move finished bhajis to paper towels to catch excess oil.
- Cook Them Up:
- Warm up a heaping tablespoon of coconut oil in a roomy skillet over medium. Scoop clumps of your battered onions into the shimmering oil, shaping them into messy rounds about the size of your palm—three inches or so. Four at a time is plenty so the oil stays hot.
- Coat Those Onions:
- Sprinkle in your sliced onions, hot chili, and herbs into the batter. Dig in with your hands, making sure every strand gets coated. The mixture should hold together but not feel heavy or sticky. Give it a 5-minute rest so the flavors can hang out.
- Stir Up the Batter:
- Dump the chickpea flour, yeast, cumin, turmeric, salt, lime juice, and water in a mixing bowl. Whisk everything up so it’s smooth, aiming for a batter that coats a spoon but doesn’t blob off. If it’s too thick, trickle in water just a teaspoon at a time.
- Slice the Onions:
- Peel and cut up your onions into very skinny strips—try using a sharp knife or mandoline. Aim for slices around 1/8 inch wide. Set these aside while you get your batter ready.
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I’m telling you, chickpea flour is a total game-changer here. I stumbled on it when trying to copy Indian street snacks at home. It makes every fritter gorgeously crisp outside while keeping the inside soft, and just like that my home snacks went next level.
Tasty Ways to Serve
Onion bhajis are awesome dunked in cooling sauces that cut through their heat. The classic is raita—just stir together yogurt, grated cucumber, chopped mint, and a little cumin. If you’re skipping dairy, use coconut yogurt or spoon over some zingy tamarind sauce.
Serve them fresh and hot alongside curries and naan, or just enjoy as a snack with a hot drink. Honestly, they’re a hit at parties too—everyone can eat them and no one will feel left out.
Keeping & Reheating
Best eaten hot, but leftover bhajis will keep in a sealed box in the fridge up to three days. To get them crispy again, slide them into a 350°F oven for 5 to 7 minutes. Don’t microwave or they’ll go soggy.
Want to prep ahead? Chop onions and stir up the batter—store separately in the fridge for up to 24 hours. Mix and fry when you’re ready. The batter might thicken overnight, just splash in a bit of water to loosen it.
Switch-Ups
There are tons of ways to tweak these if you’re out of something. Swap half the chickpea flour for rice flour if you want more crunch. Try folding some shredded carrot or zucchini into the onions—replace about a quarter of the onions for extra veg.
No coconut oil? Use whatever high-heat oil you have. Craving bolder flavor? Sprinkle in a bit of curry powder or garam masala. Not vegan? Use Parmesan instead of nutritional yeast, or just leave it out altogether.
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Frequently Asked Questions
- → What ingredients do I need for onion bhaji?
You'll want onions, chickpea flour, cumin, chili, some turmeric, lime juice and a sprinkle of parsley. Grab some oil for frying, too.
- → Is there a swap for chickpea flour?
Sure, you can use all-purpose or gluten-free flour if you want, but the taste will be a little different from the classic.
- → How thick should my batter be?
You’re looking for a batter that’s not runny but not stiff. Slowly add water until it covers the onions well but doesn’t drip off a lot.
- → What’s the best way to keep leftover bhaji fresh?
Pop them into a sealed container in the fridge for up to 2 days. Heat them up in your oven or air fryer to get them crispy again.
- → Which dips taste good with onion bhaji?
Try them with tamarind sauce, cool cucumber raita, or mint chutney. All three go really well with the spices.