Description
Crunchy, salty, and deliciously deep-fried.
Ingredients
Scale
- 2 medium onions, cut in half and thinly sliced (about 3 cups)
- 2 tsp grated ginger
- 1 finely chopped green chili
- 3/4 tsp cumin powder
- 1/2 tsp Kashmiri chili powder
- 3/4 tsp coriander powder
- 1/4 tsp turmeric
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1 tbsp cornstarch
- ¾ cup besan or chickpea flour
- 4–5 tbsp water as needed, to bring the batter together
Instructions
- Place the sliced onions in a medium-sized bowl. Add in the grated ginger and finely chopped green chili along with the cumin powder, Kashmiri chili powder, coriander powder, turmeric, and salt. Use a fork to stir and evenly coat the onions with the spices.
- Next, add the baking soda, cornstarch, and chickpea flour. Stir to coat the onions and then slowly add 1 tablespoon of water at a time until a thick batter begins to form. Pour in only as much water as needed to bring the batter together.
- Heat at least 3 inches of oil to about 350 degrees. Once the oil is hot enough, take a spoonful of the onions and place gently in the oil. You can put 3-4 in at a time as long as there is space between each bhaji. (The temperature of the oil is important to regulate. If the oil is too hot, the center won’t cook while the outside burns. Also, when you place more than one bhaji in the oil the temperature reduces, so you may have to turn up the heat temporarily to raise it; otherwise, it draws in too much oil and you will end up with oily bhaji.)
- Fry each batch of bhaji for a few minutes on each side, remove, and place on a wire rack to drain. Serve immediately with cilantro-mint chutney.