Onion Bhaji Recipe

Name: Onion Bhaji
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g chickpea flour; 1 teaspoon salt; 1 pinch bicarbonate of soda; 1 tablespoon rice flour; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon chili powder; 2 fresh green chilies, finely chopped; 200 ml water; oil (for deep frying); 1 large onion, halved and finely sliced

Servings: persons

150 g chickpea flour
1 teaspoon salt
1 pinch bicarbonate of soda
1 tablespoon rice flour
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
2 fresh green chilies, finely chopped
200 ml water
oil (for deep frying)
1 large onion, halved and finely sliced

1
Sieve the chickpea flour and add the salt, bicarbonate of soda, ground rice flour, cumin, coriander, chili powder and green chilies. Mix well. Gradually add the water and keep mixing until a thick batter is formed. Refrigerate for at least 15 minutes.
2
Loosen the onion half rings and stir into the batter.
3
Heat the oil in a wok to 180 degC.
4
Using tongs, grip a batch of the onions and place into the hot oil. Keep adding more onions but do not overfill the wok.
5
Cook for approximately 8 minutes or until the batter is brown.
6
Cook the remaining onions in the same manner.
7
Serve hot with mint yoghurt, chutney or pickle.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 150 g chickpea flour, 1 teaspoon salt, 1 pinch bicarbonate of soda, 1 tablespoon rice flour, and more.

Yes, Onion Bhaji falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Onion Bhaji

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