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Onion Bhajis

Onion bhajis are crispy, golden fritters made by mixing thinly sliced onions with chickpea flour and spices, then deep-frying until crunchy. The batter is thick and slightly sticky, resulting in bites that are tender inside with a satisfying crunch on the outside. They are a beloved snack with a fragrant, spicy aroma and a rustic, imperfect appearance.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large yellow onion thinly sliced into half-moons
  • 1 cup chickpea flour also called gram flour
  • 1 tsp cumin seeds toast before adding for extra aroma
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder adjust for milder flavor
  • to taste salt add gradually and taste
  • 1/4 cup water add gradually to form a thick batter
  • 2 inches vegetable or sunflower oil for frying
  • pinch baking soda optional, for puffiness

Equipment

  • Deep-fry thermometer
  • Heavy-bottomed pan or wok
  • Slotted spoon
  • Paper towels

Method
 

  1. Gather all your equipment: a deep-fry thermometer, a heavy-bottomed pan or wok, a slotted spoon, and paper towels for draining. Having everything ready makes frying smoother and more fun.
  2. Peel and thinly slice the large onion into half-moons, aiming for about 2-3mm thickness. Keep the slices uniform so they fry evenly and look beautiful.
  3. In a mixing bowl, combine the chickpea flour, cumin seeds, turmeric, chili powder, and a generous pinch of salt. Toast the cumin seeds first in a dry pan until fragrant, then add to the dry mixture.
  4. Add the sliced onions to the dry mixture, tossing well to coat each piece thoroughly. This helps the batter cling to the onions and prevents clumping.
  5. Gradually pour in water, stirring as you go, until the mixture becomes a thick, scoopable batter—like a dense pudding. Adjust with more chickpea flour if it’s too runny.
  6. Pour about 2 inches of oil into your pan and heat over medium until the thermometer reads around 170°C (340°F). The oil should shimmer and give off a faint crackling sound when ready.
  7. Using a tablespoon or your hands, scoop a heaping spoonful of batter and gently shape or loosely drop it into the hot oil. Be careful not to overcrowd the pan.
  8. Fry the bhajis for about 3-4 minutes, turning occasionally, until they are deep golden brown and crispy. You’ll hear a crackling sound and see bubbles around them.
  9. Use a slotted spoon to lift out the crispy bhajis and drain them on paper towels. Repeat with the remaining batter, maintaining the oil temperature.
  10. Serve your onion bhajis immediately while still hot and crispy. Pair with chutney or yogurt for dipping and enjoy the fragrant, spicy bites.

Notes

Rest the batter for 10 minutes before frying to improve texture. Keep the oil temperature steady for the crispiest results. Fry in small batches to avoid sogginess.