Spiced Onion Bhaji Delights
Indulge in these deliciously spiced onion bhajis, a beloved starter that has captured the hearts of many in the UK. This traditional recipe, inspired by the culinary insights of Madhur Jaffrey, showcases the perfect blend of crispy textures and aromatic spices. While served warm, these bhajis also make for a fantastic cold snack, allowing you to savor their amazing flavors anytime. Pair them with a cooling mint raita or a spicy chili sauce for a tantalizing treat that will impress your guests or make a delightful family snack. Perfect for gatherings, picnics, or as a quick appetizer, these Spiced Onion Bhaji Delights are sure to be a crowd-pleaser!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
large egg
1 (beaten)
lemon juice
1 tablespoon (freshly squeezed)
chickpea flour
100 g (sifted)
salt
3/4 teaspoon (to taste)
chili powder
1/2 teaspoon (optional)
garam masala
1/2 teaspoon (ground)
cumin seed
1/2 teaspoon (whole)
ground cumin
1 tablespoon (ground)
ground turmeric
1/4 teaspoon (ground)
fresh hot green chili pepper
1 (de-seeded and finely chopped (optional))
fresh coriander leaves
2 tablespoons (chopped)
vegetable oil
as needed (for frying)
onions
200 g (peeled and chopped into medium-sized dice)
Instructions
1
In a large mixing bowl, crack the egg and beat vigorously until well combined. Add the lemon juice and 4 tablespoons of water, mixing well.
2
Gradually add the chickpea flour (gram flour) to the egg mixture, whisking until you achieve a smooth, thick batter.
3
Stir in the salt, chili powder, garam masala, cumin seeds, ground cumin, and turmeric. If using, fold in the finely chopped green chili pepper and fresh coriander.
4
Let the batter rest for at least 10 minutes. Check the consistency—it should be thick yet droppable. Whisk again if necessary.
5
In a wok or deep fryer, heat the vegetable oil over medium heat, ensuring the oil is at least 3 inches deep.
6
Just before frying, toss the chopped onions into the batter, making sure the onions are well-coated.
7
Using a heaped teaspoon, carefully drop spoonfuls of the onion-batter mixture into the hot oil. Do not overcrowd the pan to allow even cooking.
8
Fry the bhajis for 7-8 minutes, turning occasionally, until they are golden brown and crispy on all sides.
9
Once cooked, use a slotted spoon to remove the bhajis from the oil and place them on kitchen paper to drain excess oil.
10
Serve the spiced onion bhajis warm, alongside mint raita or chili sauce for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Onion Bhaji Delights?
They are crispy Indian onion fritters made with chickpea flour and a blend of aromatic spices, often served as a starter or snack.
Who inspired this specific onion bhaji recipe?
This recipe is inspired by the culinary insights of the famous chef Madhur Jaffrey.
Is this onion bhaji recipe suitable for vegetarians?
Yes, these spiced onion bhajis are vegetarian-friendly.
What type of flour is used to make the batter?
The recipe uses 100g of sifted chickpea flour, also known as gram flour.
How long should I let the bhaji batter rest?
The batter should rest for at least 10 minutes to allow the flavors to meld and the consistency to stabilize.
What should the consistency of the batter be?
The batter should be thick yet droppable for the best frying results.
How long do the bhajis need to fry?
They should be fried for 7-8 minutes, turning occasionally, until golden brown and crispy.
Can these onion bhajis be eaten cold?
Yes, while they are best served warm, they also make a fantastic cold snack.
What dipping sauces go well with these bhajis?
They pair perfectly with cooling mint raita or a spicy chili sauce.
How much oil is needed for frying?
You should use enough vegetable oil to ensure it is at least 3 inches deep in your wok or deep fryer.
What spices are used in the batter?
The batter includes salt, chili powder, garam masala, cumin seeds, ground cumin, and ground turmeric.
How should the onions be prepared?
The onions should be peeled and chopped into medium-sized dice before being coated in the batter.
Can I make these bhajis less spicy?
Yes, the chili powder and fresh green chili peppers are optional and can be adjusted to your taste.
Why is lemon juice added to the recipe?
Lemon juice adds a bright acidity that balances the earthy spices and richness of the fried batter.
What is the first step in making the batter?
The first step is to crack a large egg and beat it vigorously until well combined with lemon juice and water.
Should I sift the chickpea flour?
Yes, the recipe recommends using sifted chickpea flour to ensure a smooth, lump-free batter.
How do I ensure the bhajis aren't too oily?
After frying, place the bhajis on kitchen paper to drain any excess oil before serving.
Is it okay to overcrowd the frying pan?
No, you should not overcrowd the pan to allow for even cooking and to maintain the oil temperature.
When should I add the onions to the mixture?
Add the chopped onions to the batter just before frying to ensure they are properly coated.
What size should the spoonfuls of batter be for frying?
The recipe suggests using a heaped teaspoon to drop spoonfuls of the mixture into the hot oil.
What is the role of garam masala in this dish?
Garam masala provides a warm, complex aromatic profile central to Indian cuisine.
Can I add fresh herbs to the bhaji?
Yes, the recipe calls for 2 tablespoons of chopped fresh coriander leaves for extra flavor.
What type of oil is best for frying onion bhajis?
Vegetable oil is ideal for frying these bhajis due to its high smoke point.
Are these bhajis gluten-free?
Since they are made with chickpea flour, they are naturally gluten-free, though you should verify all individual spice labels.
How many grams of onions are required?
This recipe requires 200 grams of peeled and diced onions.
What is the purpose of cumin seeds versus ground cumin?
The cumin seeds provide texture and bursts of flavor, while ground cumin distributes the spice evenly through the batter.
Can I serve these at a picnic?
Yes, they are excellent for picnics as they can be enjoyed as a cold finger food.
What gives the bhajis their yellow color?
The vibrant yellow color comes from the addition of ground turmeric to the batter.
Is the green chili pepper de-seeded?
The recipe suggests de-seeding and finely chopping the fresh green chili pepper if you choose to use it.
How do I know the oil is ready for frying?
The oil should be heated over medium heat; you can test it by dropping a tiny bit of batter in to see if it sizzles immediately.