Onion bhaji is a popular Indian snack made with onions and spices. It is usually served with a dipping sauce or chutney. Onion bhaji can be made in different ways, but the most common method is to deep fry the onion fritters in oil.
Why Onion Bhaji is Our Favorite Comfort Food
There’s something about onion bhaji that just gets me every time. I love the way they’re crispy on the outside and soft on the inside. I love the way they smell when they’re cooking. I love the way they taste with a dollop of mint yogurt on top. I could go on and on.
But what I really love about onion bhaji is that they’re the perfect snack. They’re perfect for parties, for picnics, for movie nights. They’re even perfect for a quick lunch or dinner. Basically, they’re perfect for any occasion.
So next time you’re looking for a snack that will please everyone, reach for the onion bhaji. You won’t be disappointed.
Recipe Instruction:
Crispy onion bhajis are a delicious snack, or they can be eaten alongside a homemade Indian curry.
1. Soak the onion in cold water while you make the base mix.
2. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt.
3. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.
4. For the raita, peel the cucumber and grate it into a sieve set over another bowl.
5. Mix the remaining ingredients with some seasoning and the drained cucumber – squeezing out any extra moisture with your hands – then spoon into a small serving bowl.
6. Drain the onion well and mix it into the batter.
7. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
8. Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins.
9. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.
Add a little zing to your onion bhaji with this easy variation!
Onion bhajis are a delicious and popular Indian snack, made by frying onions and spices in a batter. They are often served as part of a larger meal, but can also be enjoyed as a snack or starter.
There are many different ways to make onion bhajis, and the ingredients and methods can vary depending on region and personal preference. Here are a few different variations you can try:
1. Use different types of onion: red, white, or brown onions can all be used to make bhajis. Each type of onion will give the bhaji a different flavor, so experiment to see which you prefer.
2. Change up the spices: the most common spices used in bhajis are cumin, turmeric, coriander, and chili powder. However, you can experiment with other spices to find a flavor that you like. Try adding ginger, garam masala, or fenugreek for a different twist.
3. Make them vegan: traditionally, bhajis are made with eggs and milk in the batter. However, it is easy to make them vegan by using plant-based milk and a flax egg.
4. Add some extras: you can add chopped green chili, cilantro, or diced tomatoes to the bhaji batter for an extra flavor boost.
5. Make them gluten-free: if you need to avoid gluten, you can use a gluten-free flour such as almond or coconut flour.
Whether you like your bhajis simple or spicy, there is a variation for you. So, get creative in the kitchen and enjoy experimenting with different flavors.
What is an onion bhaji made of?
Onion bhaji is a type of fritter made with onions and other spices. It is a popular snack in India and Pakistan. Onion bhaji is usually served with chutney or yoghurt.
The batter for onion bhaji is made with chickpea flour, rice flour, ginger, garlic, green chillies, and salt. The onions are sliced and coated in the batter before being deep-fried.
Onion bhaji is best served hot and fresh. They can be stored in an airtight container for a few days but will lose their crispiness.
What is the difference between onion bhaji and pakora?
Onion bhaji and pakora are both fried snacks that are popular in South Asia. They are both made with a batter that is typically made with chickpea flour, water, and spices. The difference between the two lies in the ingredients that are used to make the batter and the way the snacks are prepared.
Onion bhaji is made with a batter that contains onions, while pakora is made with a batter that contains vegetables. Pakora is also typically made with a mixture of spices, while onion bhaji is usually made with just one spice. When it comes to preparation, pakora is usually deep-fried, while onion bhaji is usually shallow-fried.
So, what’s the difference between onion bhaji and pakora? It all comes down to the ingredients used to make the batter and the way the snacks are prepared.
What is onion bhajis?
Onion bhajis are a type of Indian fritter made with onions and spices. They are typically served as an appetizer or side dish, and are often accompanied by dipping sauces.
Is onion bhaji healthy?
Onion bhaji is a popular Indian dish made with onions and spices. It is usually fried in oil, which makes it high in calories and fat. While it may not be the healthiest option, it can be a delicious and hearty treat. If you are looking for a healthier alternative, you can try making baked onion bhaji. This version is lower in calories and fat, and it is also a good source of fiber.
