Indian Restaurant Style Onion Bhajia - Deep Fried Onion Fritters

Name: Indian Restaurant Style Onion Bhajia - Deep Fried Onion Fritters
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 2 large onions; 200 g chickpea flour; 1 tsp baking powder; 2 tbsp rice flour; 1 tsp turmeric; 0.5 tsp black onion seeds; 0.5 tsp chili powder; 0.5 tsp cumin; 0.5 tsp coriander; salt; 100 ml water; 750 ml vegetable oil

Chickpeas and coriander come together in this Pakistani starter, fragrant with turmeric and chilli and baked in the oven. It comes to the table with coriander chutney or cucumber raita.

20 min · Serves 4 · Easy

Method

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Time: Prep 5 min · Cook 15 min · 20 min total
Difficulty: easy

1
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.
2
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.
3
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.
2 min
4
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.