Who can say no to these little savoury onion fritters? The crunchy texture of onion rings is packed with Indian spices. A superb appetizer for parties that will more than satisfy your guests. Luckily, these are super easy to make on the fly without a pre-made onion bhaji mix.
Traditionally served as either an appetizer with either a tamarind chutney or a ketchup-like sauce. For our recipe, we kept it simple. You can also add methi, green onions, or green chillies.
You want to make sure that you don’t fry them for too long if they start turning a dark brown.
In a deep pan, heat oil on medium-low heat for frying.
On the side, in a large bowl, add sliced onions, cumin seeds, salt, chilli powder, and baking powder, and mix well.
Add the chickpea flour and water, mixing well until the batter becomes thin and pancake-like.
Check if the oil is hot enough for frying by dropping a little bit of the batter into the oil. Note: Be careful, as the oil may splash up. You will know if the oil is ready for frying if the batter floats up and starts to brown slightly. If the oil is too hot your batter will burn, in this case turn down the heat / off and try this test again after a minute or two.
Once the oil is ready for frying, use a spoon to place small amounts of the mixture into the oil. With either method, ensure there is sufficient space between them to prevent sticking.
Fry until they are golden brown and place the Onion Bhaji into a serving bowl.
Serve with Tamarind Chutney, Ketchup or any other tangy dip.
If you find the fritters to be a bit too oily, you can dab them with a paper towel to remove any excess oil.
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