| Prep: 15 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 176 | 9g | 2g | 21g |
| sugars | fibre | protein | salt |
| 5g | 4g | 6g | 0.4g |
As a lover of all things flavorful and healthy, I was absolutely smitten when I came across the vegetable-based treat called Onion Bhaji. A culinary delight of Indian origin, it’s a mouthwatering appetizer that spices up any meal, be it a casual family dinner or a grand holiday feast.
The Seasoning Story of the Onion Bhaji
The charm of the Onion Bhaji lies in the combination of spices used – ground turmeric, chili powder, cumin seeds – each lending distinct continuity to the melody of flavors. The kick of green chilies, the earthy aroma of cumin seeds, and the golden touch of turmeric season the dish as much visually as they do palatably.
And then there’s cilantro – an herb I’ve always had a special affection for, thanks to my Tex-Mex roots. When mixed in with the other spicy elements, cilantro adds a unique freshness transforming simple onion slices into a splendid pan-Indic dish.
The Wholesome Goodness of Onion Bhaji
While my love for Onion Bhaji started with a fondness for its remarkable taste, it was the nutritional benefits that made it a regular feature on my dinner table.
Onions, the star of this recipe, are known to be a rich source of vitamin C and fiber. In addition, they possess anti-inflammatory and antioxidant properties, that make them excellent for healthy living. Chickpea flour, another primary ingredient, is gluten-free and packed with protein, making this dish an excellent pick for those looking for healthier alternatives to deep-fried snacks.
Pairing it Up
Though delicious on its own, Onion Bhaji pairs wonderfully with a range of dishes. Served with a tangy tamarind chutney or a refreshing coriander dip, they can be the star of your hors d’oeuvre selection. I also quite like them alongside a flavorful dal or piping hot biryani as an added crunch to the meal. For those who enjoy a global gourmet experience, these Bhajis can be a fun, Indian twist to the customary Tex-Mex taco toppings too.
So whether you are exploring new cuisines, or hunting for delicious health-friendly recipes, the Onion Bhaji is definitely worth a try. Once it’s on your plate, I’m sure you’ll love it every bit as much as I do.
What You’ll Need
- 2 large onions, thinly sliced
- 1 cup chickpea flour (gram flour)
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon baking powder
- 1 tablespoon chopped fresh cilantro
- 2 green chilies, finely chopped
- 2/3 cup of water
- Vegetable oil, for frying
Method
Step One
Begin by thinly slicing the two large onions, and set them aside. Also finely chop the 2 green chilies and 1 tablespoon of fresh cilantro and keep them aside too.
Step Two
In a large mixing bowl, combine the following dry ingredients: 1 cup chickpea flour, 1 teaspoon of salt, 1 teaspoon of ground turmeric, 1 teaspoon of chili powder, 1 teaspoon of cumin seeds and 1/2 a teaspoon of baking powder. Mix them together until they’re blended well.
Step Three
Add in the sliced onions, chopped green chilies, and cilantro to the bowl with the dry mixture. Stir well so that the onion slices are well coated with the flour mixture.
Step Four
Gradually add 2/3 cup of water to the mixture, while stirring continuously. Ensure that all the ingredients blend well together to form a thick, sticky batter.
Step Five
Heat a generous amount of vegetable oil for frying in a deep frying pan or a deep fryer.
Step Six
Once the oil is hot enough, add a spoonful of the onion batter. Flatten the batter with the spoon and repeat this process for the remaining batter. Fry them in batches but be careful not to overcrowd the pan.
Step Seven
Fry the bhajis until they turn golden brown and crispy on both sides. You’ll need to turn over each bhaji a few times for even frying. Once done, remove them from the oil and drain on paper towels to remove any excess oil.
Step Eight
Serve your Onion Bhajis hot, ideally with a side of mint or tamarind chutney for dipping.
