1/1 Photo of Wicklewood’s Tasty Onion Bhajis
Onion bajhis are delicious as a snack or as a starter to an Indian meal. I personally don’t like my bhajis too hot so I only use a ¼ teaspoon of chili but if you like yours hot then just up the chili. Make sure the onions are completely separated before adding to the flour as it helps to ensure even coating of the batter and even cooking.
My Private Note
Units: US | Metric
- 8 ounces grams flour
- 3 teaspoons garam masala (I use #126026)
- 1/2 teaspoon turmeric
- 1/2 ground coriander
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1 teaspoon baking powder
- 1/4 teaspoon chili powder (more if desired)
- 1/2 teaspoon salt
- 1 cup fresh coriander, finely chopped
- 2 large onions, sliced
- 3 fluid ounces water (approx.)
- oil (for deep frying)
- 1Place all ingredients, except the onions and water, in a large bowl and mix well to combine.
- 2Add onions, (and stir in ensuring all slices are coated in the spiced flour.
- 3Gradually add the water to form a thickish batter
- 4Leave to sit for at least 10 mins (if after this time the batter looks too thick add a tablespoon or 2 more water).
- 5Heat the oil to 350f and carefully drop spoonfuls of the batter into the oil, (cook in small batches) for 3-4 mins or until golden brown.
- 6Remove with slotted spoon and transfer to kitchen paper to drain.
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Nutritional Facts for Wicklewood’s Tasty Onion Bhajis
Serving Size: 1 (696 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 80.5
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 130.3 mg
- Total Carbohydrate 17.1 g
- Dietary Fiber 1.0 g
- Sugars 1.1 g
- Protein 2.3 g
The following items or measurements are not included: