Onion Bhaji
I am a HUGE onion lover and these spiced crispy morsels. Perfect anytime!!
Also known as onion pakora or onion fritters, onion bhaji are a popular Indian snack made by deep-frying a batter of sliced onions, chickpea flour, spices, and herbs. They are crispy on the outside and soft and fluffy on the inside, and are typically served with riata, chutney or a chilli sauce.
Onion bhaji can be enjoyed as a standalone snack or as a side dish with a main course
Storage
Onion bharjis are best eaten once they are cooked, this is when they are most crispy and moist. Having said that, you can store and freeze them.
Onion bhajis can be stored in an airtight container in the refrigerator for 3-4 days. To maximize their shelf life, make sure they are cooled completely before storing and keep them in a dry and airtight container.
It’s always best to use your own judgement and discard them if they show any signs of spoilage or if they have been stored for an extended period of time.
When you are ready to eat them again, you can reheat them in the oven or air fryer at 180°C to restore their crispy texture.
Freezing
You can freeze onion bhajis. Once they have cooled completely, you can store them in an airtight container or freezer-safe bag and freeze them for up to 3 months. To reheat the frozen onion bhajis, you can bake them in a preheated oven at 180°C for 10-12 minutes or until they are heated through and crispy again.
You can reheat frozen onion bhajis in an air fryer. To do this, preheat the air fryer to (180°C). Place the frozen onion bhajis in the air fryer basket in a single layer, making sure they are not touching each other. Cook for 8-10 minutes or until they are heated through and crispy. It’s important to note that cooking times may vary depending on the brand and model of your air fryer, so it’s always best to check on the onion bhajis frequently and adjust the cooking time as needed.
Onion bhaji dipped in raita and sweet chilli sauce – just how I love them!
A little bit more
- Use red onions or shallots for a sweeter flavour.
- Slice the onions thinly for a crispier texture. You can use the Thermomix cutter for this, I would use the thicker setting. You can also use a mandolin or slice by hand.
- Swap it out and add your favourite spices, even curry powder works!
- Make sure the batter is not too thick or too thin, but just the right consistency to coat the onions evenly.
- Fry the bhajis in small batches in hot oil until they turn golden brown and crispy. Don’t overcrowd the pan.
- Once cooked, remove the bhajis from the oil and place them on paper towels to absorb any excess oil.
- Serve hot with your favourite chutney or sauce. I love riata and my sweet chilli sauce
Onion Bhaji
Equipment
- TM5 or TM6
- wok for deep frying
Ingredients
- 2 large brown onions sliced
- 1 clove garlic peeled
- 3 cm piece ginger peeled
- 1 green chilli cut into 3, deseeded if desired
- 1 tsp ground coriander
- 1 handful fresh coriander leaves and stems
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¾ tsp salt
- 125 grams chickpea flour
- ½ tsp baking powder
- 1 tbsp lemon juice
- 150 grams cold water
- vegetable oil to deep fry
- fresh coriander and sliced green chilli to garnish
Instructions
- Add garlic, ginger, chilli and fresh coriander to Thermomix Bowl and chop 3 seconds speed 5. Scrape down sides of bowl.
- keeping water to one side, add remaining ingredients to Thermomix Bowl, and combine 8 secs/reverse/speed 2.
- Set Thermomix to reverse/speed 3 and slowly pour some of the water through the hole in the lid until you have a thick batter that coats the onions, (you can look at it as you pour). you may not use all the water.
- Heat oil in a wok until it reaches approx 180℃. You will need enough oil to over the bhajis, around 7cm deep.
- Take 1 heaped tbsp of the onion mix and squish it into a ball in your hand, and using a spoon carefully drop it into the hot oil, be careful the oil will bubble. Add more but don't crowd the wok, overcrowding will lower the oil temp and result in oily bhajis. Yukky!
- Scrunch some sheets of kitchen paper into a ball and place on a plate. Remove bhajis from wok when golden brown (about 3- 4 mins) and drain on kitchen paper.
- Serve in a pretty share dish sprinkled with a little salt flakes, chopped coriander and finely chopped green chilli.