Indian Restaurant Style Onion Bhajia - Deep Fried Onion Fritters

"An absolute must as an accompaniment to curry or wonderful as a starter for an Indian meal. Onion Bhajis are tasty little onion balls bound together with lightly spiced and fragrant chickpea flour batter. Serve these with coriander chutney or cucumber raita. You will ALWAYS be offered these on any British Indian restaurant menu; they also make great snacks if served with salad and assorted chutneys and spicy dips. You can lighten these up a little bit by frying them, and then allowing them to drain over a wire rack before reheating them in a medium to hot oven for about 3 to 5 minutes."
 
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photo by Kathy228 photo by Kathy228
photo by Kathy228
photo by Kathy228 photo by Kathy228
photo by Lorrie in Montreal photo by Lorrie in Montreal
photo by Lorrie in Montreal photo by Lorrie in Montreal
photo by Lorrie in Montreal photo by Lorrie in Montreal
Ready In:
20mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Put the vegetable oil into a large pan and heat over a medium to high heat.
  • Make the batter: In a large bowl, add the chickpea flour, baking powder, rice flour, turmeric, black onion seeds, chili powder, cumin, coriander, salt and the water. Mix together well and then add the sliced onion - mix the onion through until well coated.
  • Check the temperature of the oil by dropping a small cube of bread in - it should brown fairly slowly - not burn or go dark brown straight away.
  • Carefully drop spoons of the bhaji batter in to the oil, do NOT overcrowd as they will stick together. Fry them in small batches for 1 to 2 minutes until they are a golden brown and crispy. Remove them with a slotted spoon and allow them to drain on a paper covered plate in a warm oven.
  • Repeat until all the bhaji batter is finished and they are all cooked.
  • Sprinkle over a little salt and serve straight away with coriander chutney or cucumber raita.

Questions & Replies

  1. There’s something wrong with the instructions—they say to add the “vegetables” to the heated pan at the start, but the only vegetable in the recipe is the onion. You are later told to mix the onion into the batter; I am betting they are supposed to go in raw; can the person who submitted this recipe clarify?
     
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Reviews

  1. I doubled the spices and a little bit more water is needed. If you use a mandolin to slice onions thinly that’s much better. Absolutely delicious with a mint yoghurt sauce. The second time I made them I chucked in some chopped raw prawns which took them to another level!
     
  2. So good! Love all the spice. May add a little more water next time as I wasn't sure about the batter. Went great before having Mulligatawny soup.
     
  3. Dear Sir/Madam Whenever I am in your supermarkets I am always intrigued by the wrongful labelling of 'Onion Bhajias' as 'Onion Bhajis'. In Asiatic cuisine, there is NO such thing as 'onion bhajis'. This is a misnomer. Bhaji is green leaved vegetable like spinach. Whenever I have spoken of this to your Asian background staff, they agree with me and suggest I write to the HQ. So here it is. Here are links to illustrate my point. BHAJI https://www.youtube.com/watch?v=1stjb8MvvIM BHAJIA http://jikonimagic.com/bhajia-recipe-how-to-make-homemade-bhajias
     
  4. I would triple the spice mix and salt
     
  5. well it appears to be good and worth a try
     
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RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. 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