Indian Restaurant Style Onion Bhajia Deep Fried Onion Fritters Recipes

ONION BHAJI

Steps:

• Make the batter, mix all of the dry ingredients in a mixing bowl with water to create a batter with a consistency similar to heavy cream (double cream in the UK). You might need to add more water than written in the ingredient list above.
• Slice the onions into thin slices and separate them just a little.
• Add the onions to the batter.
• Stir the onions with the batter so that it coats the onion slices well.
• Heat canola or vegetable/corn oil to 355°F (180C°), then using 2 spoons of your hands start dropping clusters of onions in the batter (about 3-4 at a time), and fry for 3-4 minutes or until golden brown and crispy.
• Using a spider or slotted spoon, remove the bhajis from the oil, and place on a plate lined with paper towels. Enjoy hot on their own, or serve with a yogurt mint raita.

ONION BHAJI (INDIAN ONION FRITTERS)

Steps:

• In a bowl, combine the flour, turmeric, cumin, coriander, parsley and water. Season with salt and pepper. Add the remaining ingredients and stir to blend. Preheat the fryer to high heat.
• Preheat the oven to 75 °C (170 °F).
• With two teaspoons, place 15 ml (1 tablespoon) of batter and fry in the hot oil, a few at a time, for 3 to 4 minutes, turning occasionally. Drain on paper towel and keep warm in the oven. Fry the remaining fritters. Serve warm as a starter.
• Tips: You can find chickpea flour in health food stores and some supermarkets.

SOUTH INDIAN ONION PAKODAS

Steps:

• Sift the flours together.
• Rice flour is available in most asian grocery stores.
• Using all chick-pea flour will make the pakodas a little less crisp.
• Rub a little salt into the chopped onions.
• This is to bring out the natural juices from the onions so that we can add less water later.
• Meanwhile, heat oil to about 350 degrees.
• To the onions, add the two flours, chili powder, grated ginger, green chillies, baking soda, curry leaves and salt to taste.
• Remove 3 tbsp of the hot oil and add to the mixture.
• Mix well.
• The mixture will be slightly dry at this stage.
• Divide the mixture into several portions.
• To one portion, sprinkle a little water.
• Mix well.
• The mixture should just hold together when pressed.
• Please do not add too much water in which case the product will be like the pakoras that we can find in most Indian restaurants (not a bad thing really).
• Adding water to individual portions is mainly to keep the baking soda active when the mixture is fried.
• You can also test for spicyness and salt after frying a small portion and make adjustments to the other portions, if needed.
• Take the mixture and make into small balls or any shape really and drop into the hot oil.
• Some mixture can also be sort of crumbled into the oil to get crispy bits of fried onion, chillies and curry leaves.
• The key is to make small bits and pieces rather than a few large fritters.
• Fry until golden brown.
• The crumbled bits may be done earlier than bigger bites.
• Drain on paper towels.
• Repeat for the remaining portions of the raw mixture.
• Store in an air-tight container.
• Variations: Finely chopped mint and cilantro can be added to the mixture.
• Or the quantity of onion can be reduced and whole cashew nuts can be added.