I count Onion Bhajis as a hangover food. Crispy, light, but just sinful enough to make you feel better (when they’re homemade that is), they’re the bomb.
So, after a night out with the girls, I woke up feeling particularly rough and seriously craving comfort food, and there was only one recipe on my mind.
Bring on the Bhajis!
Oh comfort food. Crispy, spiced, and totally delicious. These bite-sized Onion Bhajis are the perfect snack for an afternoon of duvet and Netflix. After all, in India they were designed as a snack, and not so much as the large appetisers we know them as today.
Today’s bahjis can be so stodgey, lacking that light crispyness that is essential to every great bhaji. These bite-sized wonders are everything they should be. Crispy, light, and spiced to perfection. They pack a punch in the flavour department, which is (of course) the most important thing.
All the classic Indian spices are all present in this recipe – Turmeric & cumin, with plenty of ginger and garlic. Fresh coriander adds a herby freshness to the mix, and lemon juice brings the zest. The turmeric adds the beautiful yellow colour to the centre of the bhajis, as well as flavour, making it my personal favourite onion bhaji spice.
Serve these bad boys with a great indian chutney or pickle. I went for a creamy, fresh yoghurt dip, with lemon and coriander. It matches the crunchy, spicy onion bhajis perfectly!
I selflessly volunteered to expose this lovely yellow centre. I’m a real martyr.
- 2 medium/3 small yellow onions
- 90g gram flour
- 2 tbsp melted butter
- Juice of 1/4 lemon
- 1 tsp turmeric
- 1/2 tsp cumin
- 1 tbsp finely chopped coriander
- 1 tsp finely minced garlic
- 2 tsp minced ginger
- red chili flakes, to taste.
- Sift the gram flour into a bowl.
- Add in the melted butter, lemon juice, and enough cold water to make a batter with the same consistency as double cream.
- Add in the spices, herbs, ginger and garlic, and stir to combine.
- Half the onions and cut off the top and the root.
- Remove the core of the onion, and thinly slice them.
- Add the onion to the batter and stir to combine.
- Heat a saucepan about 1/3 full of vegetable oil to around 180C/350F.
- Wet your hands, grab a bit of the onion mixture and shape it into a ball. Gently drop the balls into the oil (be careful not to overcrowd the pan) and fry the bhajis for around 4 minutes, until dark golden.
- Remove the bhajis from the pan and transfer to a plate lined with kitchen paper.
- Serve straight away, with a few great dips and a couple of lemon wedges on the side!