Prep 15 mins
Cook 10 mins
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.
- 226.79 g grams flour
- 14.78 ml garam masala (I use #126026)
- 2.46 ml turmeric
- 1 ground coriander
- 2.46 ml garlic salt
- 2.46 ml ground cumin
- 4.92 ml baking powder
- 1.23 ml chili powder (more if desired)
- 2.46 ml salt
- 236.59 ml fresh coriander, finely chopped
- 2 large onions, sliced
- 3 fluid ounce water (approx.)
- oil (for deep frying)
- Place all ingredients, except the onions and water, in a large bowl and mix well to combine.
- Add onions, (and stir in ensuring all slices are coated in the spiced flour.
- Gradually add the water to form a thickish batter
- Leave to sit for at least 10 mins (if after this time the batter looks too thick add a tablespoon or 2 more water).
- Heat 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.
- Remove with slotted spoon and transfer to kitchen paper to drain.