Who can say no to these little savoury onion fritters. The crunchy texture of onion rings and 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 appetizer with either a tamarind chutney or ketchup of sorts. For our recipe, we kept to the basics. You can add in methi, green onions or green chillies as well.
You want to make sure that you do the 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, chili powder, baking powder and mix well.
One well mixed add in the chickpea flour and add in water, mix well until it turns into thin pancake batter.
Check if the oil is hot enough for frying by dropping a little bit of the batter into the oil. Note: Be careful it the oil may splash up. You will know if the oil is ready for frying if the batter floats up and does 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 making sure there is enough space between them so they don’t stick.
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 to oily you can dab them with a paper towel to remove any access oil.
Also called: Onion Fritter, Onion Chips, Onion Rings, Onion Pakora