Introduction
Onion Bhaji, a delightful Indian appetizer, proves irresistibly tempting with its crispy exterior and deliciously spiced interior. This perfect snack pairs wonderfully with your favourite dip or as a side for curry. Whether you opt for classic mango chutney or refreshing mint yogurt, these bhajis will undoubtedly satisfy your cravings. In this recipe, we serve them with a simple yet flavour-packed homemade chili sauce. So, get ready to enjoy this mouth-watering dish, ideal for any occasion!
Making Air Fryer Onion Bhaji: A Healthier Twist
If you’re looking to make onion bhaji in an air fryer, follow the same preparation steps for the onion bhaji mix. Instead of deep frying, place the bhajis in the air fryer and cook at 180°C for 15-20 minutes or until golden brown, turning halfway. Ensure they are spaced out evenly to allow for proper air circulation. This will give your air fryer onion bhaji a crispy finish.
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What are Onion Bhajis? Exploring the Popular Indian Snack
Onion bhajis, a celebrated Indian snack, consist of sliced onions, spices, and gram flour, deep-fried to achieve a crispy, golden-brown texture. Commonly served as an appetizer or snack alongside chutneys or sauces, they enjoy widespread popularity not only across the Indian subcontinent but also globally. The roots of onion bhajis trace back to the India, where they have long been a beloved street food snack. In Hindi, ‘bhaji’ refers to a ‘vegetable fritter,’ and over time, the dish has expanded to include various vegetables, such as potatoes, spinach, and eggplant, alongside onions.
In recent years, onion bhaji recipes have soared in popularity worldwide, particularly in the UK, where the air fryer version is a popular twist. Variations of the dish might incorporate different spices or ingredients like ginger, garlic, or chili peppers, reflecting local tastes and culinary innovations.
Recipe Card for Onion Bhajis:
Crispy Onion Bhaji with Chilli Dipping Sauce
Equipment:
Ingredients:
- 1¼ cups Gram flour - (175g) (chickpea flour)
- 1 Egg - (skip for vegan version)
- 4 White onions, medium size - cut in half and finely sliced
- 1 Green chili - finely sliced
- 1 Potato, medium size - peeled and cut into thin matchsticks
- 1 tbsp Garlic and Ginger paste - or 2 cloves of garlic and a thumb-sized piece of ginger, finely grated
- 1 handful Fresh coriander - finely chopped
- 1 tsp Mild chilli powder
- 1 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Salt
- 3 cups Vegetable oil - (for deep frying)
For Chilli Dipping Sauce:
- 1 Red chilli - seeds removed and sliced (consider adding another chilli for extra heat)
- 1 Red bell pepper - diced
- 1 Garlic clove
- ½ Lemon, juice only - (increase to a whole lemon for extra tang)
- 1 small bunch Fresh coriander - stems and leaves
- ¼ tsp Ground cumin
- 4 tbsp Water
- ½ tsp Sugar
- ¼ tsp Salt - (adjust to taste)
- 1 tbsp Olive oil
Instructions:
For the Bhajis:
- Heat your deep fat fryer or a small pot filled with oil to 170°C (340°F). Use an electric probe thermometer to check the oil temperature accurately.
- In a large bowl, combine sliced onions, potato matchsticks, green chilli, garlic ginger paste, fresh coriander, salt, and spices. Mix thoroughly to ensure the onions are well coated.
- Crack one egg into the bowl and blend it well with the onion mixture, ensuring an even distribution.
- Gradually add the chickpea flour, stirring constantly. Mix until there are no dry patches of flour. (Tip: Allow the mixture to rest for 10-15 minutes before frying, to enhance the texture and flavor.)
- With gloves on, gently form a small portion of the mixture into a ball (1tbsp), avoiding over-compression. Carefully place it into the hot oil.
- Fry each bhaji until golden-brown, flipping halfway for even cooking. Remove from oil with a spider strainer or tongs and drain on kitchen paper.
- Continue frying the remaining bhajis. Serve warm, or reheat in the oven if necessary before serving.
For the Dipping Sauce:
- Place all the ingredients into your blender. Blend them until you reach a smooth consistency, perfect for a chilli sauce.
- Taste the sauce and adjust the seasoning as needed. If it's too thick, add a bit more water or lemon juice.
- Transfer the blended sauce into a bowl. Give it some time to rest, letting any air bubbles rise to the surface and dissipate.
- Once the air bubbles have cleared, pour the sauce into your chosen serving dish, ready to be enjoyed.
Notes:
- Onion Thickness: Thinly slice the onions for a delicate texture in the bhajis. Thick slices can make the bhajis bulky and affect even cooking.
- Oil Temperature: Maintaining the oil at the right temperature (170°C/340°F) is crucial. Too hot, and the bhajis will burn on the outside while remaining raw inside; too cool, and they’ll absorb too much oil and become greasy.
- Frying in Batches: Avoid overcrowding the pan when frying. Cook the bhajis in batches to maintain the oil temperature and ensure they cook evenly and get crispy.
- Drain Excess Oil: After frying, place the bhajis on kitchen paper to drain any excess oil. This helps keep them crisp.
- Nutritional Note: As this is a deep-fried dish, be mindful of the oil intake. Using a spider strainer or slotted spoon helps reduce oil absorption when removing the bhajis from the pot.
Nutrition:
Check out my curry dishes to go with Bhaji:
Few words from Chef
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