Onion Bhaji

🛒 Ingredients

• Onions, sliced 97 g · 39 kcal
• Chickpea Flour (Besan) 25 g · 90 kcal
• Vegetable Oil (absorbed) 20 g · 180 kcal
• Ginger-Garlic Paste 3 g · 4 kcal
• Green Chilies, chopped 2 g · 1 kcal
• Turmeric Powder 0 g · 2 kcal
• Cumin Powder 0 g · 2 kcal
• Coriander Powder 0 g · 2 kcal
• Red Chili Powder 0 g · 2 kcal
• Garam Masala 0 g · 2 kcal
• Baking Soda 0 g · 0 kcal

👨‍🍳 Instructions

1. Thinly slice the onions and place them in a large bowl. Add salt, then mix well and let them sit for 10-15 minutes to draw out moisture.
2. Drain any excess liquid from the onions, then add chickpea flour, ginger-garlic paste, chopped green chilies, turmeric, cumin, coriander, red chili powder, garam masala, and baking soda to the bowl.
3. Mix all ingredients thoroughly with your hands, squeezing gently, until a thick, cohesive batter forms. Do not add extra water unless absolutely necessary, as the onions will continue to release moisture.
4. Heat vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170-175°C (340-350°F).
5. Carefully drop spoonfuls of the onion mixture into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until golden brown and crisp.
6. Remove the bhaji with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Serve hot with your favorite chutney or dipping sauce.