Bhajis / Bhajiya also known as onion pakoras are Indian fritters that are famous snacks, starters and street food found in Indian cuisine. Onion bhajis are essentially Indian-style onion fritters: thinly sliced onions coated in a simple, spiced batter and then fried until golden and crisp. Besides onion, you can also track down a wide range of bhajis like stew, bread, potato bhajis, mixed vegetable bhajiyas, less spicy chilly bhajiya, banana bhajiya and many more.
Onion Bhajiya / Kanda Bhaji / Onion Pakora
Here’s a recipe for onion bhajiyas, also known as onion pakoras, kanda bhaji and so on.
Ingredients:
- 2 large onions, thinly sliced
- 1 cup gram flour (besan)
- 2 tablespoons rice flour
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon baking soda
- Salt to taste
- Water, as needed
- Oil for deep frying
- Fresh coriander leaves, chopped (optional, for garnish)
Instructions:
- In a large mixing bowl, add gram flour, rice flour, red chili powder, turmeric powder, cumin seeds, coriander powder, baking soda, and salt. Mix well to combine all the dry ingredients.
- Add the thinly sliced onions to the bowl and mix them with the dry ingredients until the onions are well coated.
- Gradually add water, a little at a time, to make a thick batter. Stir well to ensure that there are no lumps. The consistency of the batter should be thick enough to coat the onion slices.
- Heat oil in a deep frying pan or a wok over medium heat.
- Once the oil is hot, take a small portion of the onion batter using your fingers or a spoon and drop it gently into the hot oil. Repeat this process to add a few more onion bhajiyas to the pan, but make sure not to overcrowd the pan.
- Fry the bhajiyas until they turn golden brown and crispy. Flip them occasionally for even frying. Remove them from the oil using a slotted spoon and place them on a kitchen towel to drain excess oil.
- Repeat the frying process with the remaining onion batter until all the bhajiyas are fried.
- Garnish the onion bhajiyas with fresh coriander leaves (optional).
- Serve the onion bhajiyas hot with mint chutney, tamarind chutney, or tomato ketchup. They make a delicious snack or appetizer.
Spicy Green Chili Chutney
Ingredients:
- 6-8 green chilies
- 1/2 cup fresh coriander leaves
- 3-4 garlic cloves
- 1 tablespoon lemon juice
- Salt to taste
- Water (as required)
Preparation:
- Wash the green chilies and coriander leaves.
- In a blender or food processor, combine the green chilies, coriander leaves, garlic cloves, lemon juice, and salt.
- Add a little water to aid in blending and blend until you achieve a smooth consistency.
- Taste and adjust the seasoning if needed.
- Transfer the chutney to a serving bowl or container and refrigerate until ready to serve.
Spices may vary from person to person preferences some like it spicy, some like it bare we can change it accordingly. However, the essential ingredients remain the same.
Tangy Tamarind Chutney
Ingredients:
- 1 cup tamarind pulp
- 1/2 cup jaggery (or brown sugar)
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon black salt
- Salt to taste
- Water (as required)
Preparation:
- In a saucepan, combine the tamarind pulp, jaggery, roasted cumin powder, red chili powder, black salt, and salt.
- Add water as required to adjust the consistency.
- Place the saucepan on medium heat and bring the mixture to a boil, stirring occasionally.
- Reduce the heat and let the chutney simmer for 10-15 minutes, until it thickens.
- Remove from heat and allow it to cool.
- Once cooled, transfer the chutney to an airtight container and refrigerate until ready to serve.
If you have the leftover batter from the above we can add some chopped vegetables of your choice and make some mixed vegetable bhajiyas/fitters. Special mentions on Banana bhajiya as everyone loves to have it as well.
Frequently Asked Questions (FAQs)
Can I use a different flour instead of gram flour?
Gram flour, or besan, is traditionally used in onion bhajiya as it lends a unique taste and texture. However, if you don’t have gram flour on hand, you can try substituting it with a mixture of all-purpose flour and cornstarch.
Is it necessary to use rice flour?
Rice flour adds crispiness to the bhajiya. It helps achieve a light and airy texture. If you don’t have rice flour, you can replace it with cornflour or omit it entirely.
How do I ensure the bhajiya are crispy?
To ensure crispy bhajiya, make sure the batter is of the right consistency—not too thick or too thin. Additionally, frying the bhajiya in hot oil over medium heat is crucial. If the oil is not hot enough, the bhajiya may turn out oily and soggy.
Can I make onion bhajiya ahead of time?
While onion bhajiya is best enjoyed immediately after frying, you can make them in advance and reheat them in an oven or air fryer for a few minutes to regain their crispiness.
If you enjoy the rain, find a suitable spot in your garden, patio, or balcony to relish your onion bhajiya while enjoying the soothing sound and fresh scent of rain. Pair it with a hot beverage or a cup of adrak wali chai (ginger tea) to create a memorable experience that combines nature’s beauty with delicious flavors.
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