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.
Provided by French Tart
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 1691.4, Fat 167.2, SaturatedFat 21.6, Sodium 132.7, Carbohydrate 40.8, Fiber 7.1, Sugar 8.7, Protein 12.4
ONION BHAJI
Famous Indian snack, often used as a starter to the main meal. Easy to make and good to eat. An essential part of your curry.
Provided by Brian Holley
Categories Lunch/Snacks
Time 20m
Yield 12 bhajias
Number Of Ingredients 12
Steps:
- Sift the flour, chilli powder, turmeric, baking powder and salt together in a bowl. Get as much air into it as possible.
- Crush the seeds in mortar and pestle, add to the bowl.
- Now add the green chilli, onions and the chopped coriander. Mix in some water to make a thick batter that holds the ingredients together.
- Heat the oil in a wok. Drop spoonfulls of the batter into the oil and fry till golden brown. Place on kitchen paper to allow the excess oil to run off.
- These can be eaten as they are or with a dip.
Nutrition Facts : Calories 89.7, Fat 1.4, SaturatedFat 0.1, Sodium 46.9, Carbohydrate 14.7, Fiber 2.8, Sugar 3.7, Protein 4.8
ONION BHAJI
The perfect finger food or side dish for your favorite curry. You can use the batter recipe to make other bhaji variations with other vegetables instead of, or in conjunction with, onions! Serve hot with raita or chutney as a dip.
Provided by julmagic
Categories Appetizers and Snacks
Time 25m
Yield 4
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium heat and cook onions until soft and translucent without browning them, about 5 minutes.
- Add turmeric, coriander, cumin, ginger, and chili powder and stir in evenly until onions take on a uniform color. Remove from heat.
- Put onions in a mixing bowl. Combine flour, garam masala, salt, coriander, garlic, turmeric, cumin, and saffron in a small bowl. Add spice mix to the onions and mix until well coated. Stir water and tomato paste together in a bowl and pour over onion mixture. Stir everything together. Batter should be easy to stir but not sloppy or sticky. Add more water, 1 teaspoon at a time, if batter is too sticky.
- Heat oil in a large saucepan to 350 degrees F (175 degrees C). Add a large spoonful of batter to the hot oil and deep fry for 30 to 45 seconds. Turn bhaji over and fry until golden brown and crispy, another 30 seconds. Remove and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 213.4 calories, Carbohydrate 18.6 g, Fat 15.5 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 2.1 g, Sodium 329.3 mg, Sugar 5.2 g
EASY ONION BHAJIS
Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack, or eat alongside a homemade Indian curry. You'll be surprised by how easy they are to make
Provided by Lulu Grimes
Categories Side dish, Snack, Starter, Vegetable
Time 50m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter - add a splash more if it feels too stiff.
- For the raita, peel the cucumber and grate it into a sieve set over another bowl. 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.
- Drain the onion well and mix it into the batter. 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.
- 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. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.
Nutrition Facts : Calories 86 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
ONION BHAJI
Homemade onion bhajis are well worth the effort, they're great as a starter for an Indian feast.
Provided by BBC Food
Categories Starters & nibbles
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Beat the eggs in a bowl.
- Add the onion rings and mix well.
- Add the flour, ground coriander and cumin seeds and stir well to combine.
- Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.
- Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.
- Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition.
ONION BHAJIS
Delicious onion bhajis made easily at home with plain flour and spices. An Indian classic which is perfect served with dips or alongside curry.
Categories Take-Away Recipes
Time 10m
Number Of Ingredients 9
Steps:
- Slice the onion(s) into thin strips - make them as thin as you can
- Then, in a bowl combine the flour and spices
- Add water, 1 tbsp at a time, until a thick batter is formed
- Add the sliced onions into the batter and mix to thoroughly coat each piece
- Next, pour oil into a deep-frying pan, to cover the bottom of the pan
- Heat oil to 190C - test this by dropping a little bit of the batter into the oil, it should rise to the top and bubble. Once this happens, take a tbsp of the bhaji mix and drop it into the oil, one at a time, to form the bhajis
- Cook each bhaji for 2 minutes on each side
- Once browned and cooked, remove from the oil and turn the heat off
- Place the bhajis on some kitchen roll to drain off any excess oil
- Serve with dips as a starter, or alongside curry for a delicious side dish
Nutrition Facts : Calories 66 calories, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, ServingSize 1, Sugar 1 grams sugar
EASY ONION BHAJIS RECIPE
Steps:
- PREPARE THE ONIONS - Peel the onion, wash and cut the onions in to thin slices. Cut them into halves again.
- MIX THE INGREDIENTS - In a mixing bowl, all all the dry ingredients - onion, flour, spices and salt.Mix them with clean hands and allow them to sit for at least 20 minutes ( or longer - up to 1 hour )
- ONION BHAJI BATTER - After 20 minutes, squeeze the onions with your hands to release the water. Combine the mixture together to form a thick batter. If you feel the batter is too dry, add 1 teaspoon of water at a time until the batter coats the onions well.
- If you feel, during the process of frying the batter has gone a bit watery, you can add 1-2 tsp of gram flour too.
- FRYING THE BHAJIS - Heat Oil Check if your oil is sufficiently hot by adding a pinch of the onion bhaji batter. If it bubbles up immediately, you know the oil is ready for frying the remaining Onion Pakora.
- Using a spoon or clean hands, add small onion bhaji batter portions into the oil and fry for 3-4 minutes. Flip the bhaji's once they are light brown on one side and fry until they are brown all over and evenly cooked.
- Check if they're cooked inside and the bhaji is not wet. Drain the fried fritter on a kitchen roll or absorbent paper to soak up any excess oil.
- SERVE - Serve with your favourite coriander chutney or raita.
- STORE & REHEAT - Store any leftover onion bhaji's in an airtight container and refrigerate upto 3 days. To reheat, place them on a baking tray and cook in a preheated oven at 150C for 10-15 minutes.
Nutrition Facts : ServingSize 16 g, Calories 72 kcal, Carbohydrate 5.3 g, Protein 1.6 g, Sugar 1.4 g, Fiber 1.1 g, Sodium 5 mg, SaturatedFat 0.9 g, Fat 5 g
ONION BHAJI
Golden, light, and perfectly crispy Indian onion bhajis made from scratch! A great gluten-free and vegan snack or starter that you can easily make in 20 minutes.
Provided by Diana
Categories Appetisers
Time 20m
Number Of Ingredients 11
Steps:
- Make the batter, mix all of the dry ingredients in a mixing bowl with water to create a batter with a consistency similar to heavy cream (double cream in the UK). You might need to add more water than written in the ingredient list above.
- Slice the onions into thin slices and separate them just a little.
- Add the onions to the batter.
- Stir the onions with the batter so that it coats the onion slices well.
- Heat canola or vegetable/corn oil to 355°F (180C°), then using 2 spoons of your hands start dropping clusters of onions in the batter (about 3-4 at a time), and fry for 3-4 minutes or until golden brown and crispy.
- Using a spider or slotted spoon, remove the bhajis from the oil, and place on a plate lined with paper towels. Enjoy hot on their own, or serve with a yogurt mint raita.
Nutrition Facts : Calories 104 kcal, Carbohydrate 6 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 201 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ONION BHAJI
Finely sliced onion smothered in a simple, fragrantly spiced batter and fried to crispy perfection. They're also naturally gluten free!
Provided by Nicky Corbishley
Categories side dish
Time 20m
Number Of Ingredients 17
Steps:
- You can keep cooked batches warm in a warm oven (approx. 130C/250F) whilst cooking the remaining bhajis.
Nutrition Facts : Calories 121 kcal, Carbohydrate 9 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Sodium 313 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ONION BHAJIS RECIPE BY TASTY
We're celebrating Holi-a holiday celebrated across India on the last full moon day of the Hindu lunisolar calendar month to mark the beginning of spring-by making these crispy, perfectly seasoned onion bhajis!
Provided by Aleya Zenieris
Categories Sides
Time 40m
Yield 24 bhajis
Number Of Ingredients 12
Steps:
- Fill a large pot fitted with a deep fry thermometer halfway with oil. Heat over medium heat until the temperature reaches 325°F (160˚C). Place a wire rack over a baking sheet and set nearby.
- Set a mandoline slicer to ¼ inch and place over a large bowl. Carefully slice the onions on the mandoline, letting them fall into the bowl below (alternatively, use a sharp knife to cut the onions into ¼-inch-thick slices and add to the bowl). Sprinkle the salt over the onions, toss to coat, and let sit for about 5 minutes to draw out excess moisture.
- Add the coriander, chili powder, cumin, and turmeric to the onions and use tongs to toss until evenly coated, using your hands to break up any pieces of onions still stuck together. Let sit for 15-30 minutes, until the onions have softened.
- Add the green chile and cilantro and toss to combine. Add ½ cup of the chickpea flour and toss to coat the onions. Add 2 tablespoons of water and continue to toss until the water is absorbed. Repeat with another ½ cup gram flour and 2 tablespoons water. Add the remaining ½ gram flour and toss until the onions are coated in a thick, homogeneous batter. If the batter is too clumpy, add 1-2 more tablespoons of water and toss until smooth.
- Use your hands to grab a small clump of the onion mixture (a bit smaller than a golf ball) and very carefully drop into the hot oil (don't compact the clump too much; the edges should be somewhat scraggly and loose). Add 1-2 more clumps, making sure not to overcrowd the pot. The oil temperature should remain between 300-325°F (150-160˚C). Fry the bhajis for 3-5 minutes, flipping once or twice as needed for even browning, until deep golden brown in color. Use a spider or slotted spoon to transfer to the wire rack to drain. Immediately sprinkle with a bit of salt. Repeat with the remaining batter, letting the oil return to temperature between batches.
- Serve the onion bhajis with red and green chutney.
- Enjoy!
Nutrition Facts : Calories 55 calories, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, Sugar 2 grams
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