Onion Bhajias Recipes

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BAKED ONION BHAJIS



Baked Onion Bhajis image

A healthier alternative to the deep-fried onion bhajis you find in Indian restaurants. These are baked and exceedingly tasty. They are sweet, tender and very Moorish. Serve hot as an appetizer or starter.

Provided by honeyandspice

Categories     Appetizers and Snacks

Time 1h10m

Yield 8

Number Of Ingredients 14

2 teaspoons extra-virgin olive oil, or as needed
5 small onions, thinly sliced
¼ teaspoon chili powder
½ teaspoon ground turmeric
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground ginger
5 tablespoons chickpea flour
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pinch salt
1 tablespoon tomato puree
1 tablespoon water, or as needed
1 tablespoon extra-virgin olive oil, divided, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
  • Heat 2 teaspoons oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Sprinkle in chili powder and mix. Add turmeric, 1/2 teaspoon coriander, 1/4 teaspoon cumin, and 1/4 teaspoon ginger. Stir well and remove from heat.
  • Combine chickpea flour, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and salt in a bowl and mix well. Mix in the onions and tomato puree; add a little water until mixture is wet and easy to stir.
  • Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons of the onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon.
  • Bake in the preheated oven for 20 to 25 minutes. Drizzle remaining oil over the bhajis and continue baking until golden brown, about 25 minutes.

Nutrition Facts : Calories 60 calories, Carbohydrate 6.8 g, Fat 3.3 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 30.3 mg, Sugar 2.3 g

ONION BHAJI



Onion Bhaji image

The perfect finger food or side dish for your favorite curry. You can use the batter recipe to make other bhaji variations with other vegetables instead of, or in conjunction with, onions! Serve hot with raita or chutney as a dip.

Provided by julmagic

Categories     Appetizers and Snacks

Time 25m

Yield 4

Number Of Ingredients 18

1 tablespoon olive oil
4 medium onions, sliced into 1/4-inch thick rings
½ teaspoon turmeric powder
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground ginger
¼ teaspoon chili powder
3 tablespoons all-purpose flour
2 tablespoons garam masala
½ teaspoon salt
½ teaspoon ground coriander
½ teaspoon granulated garlic
½ teaspoon turmeric powder
¼ teaspoon ground cumin
1 pinch saffron
2 teaspoons tomato paste
2 tablespoons water
vegetable oil for frying

Steps:

  • Heat olive oil in a skillet over medium heat and cook onions until soft and translucent without browning them, about 5 minutes.
  • Add turmeric, coriander, cumin, ginger, and chili powder and stir in evenly until onions take on a uniform color. Remove from heat.
  • Put onions in a mixing bowl. Combine flour, garam masala, salt, coriander, garlic, turmeric, cumin, and saffron in a small bowl. Add spice mix to the onions and mix until well coated. Stir water and tomato paste together in a bowl and pour over onion mixture. Stir everything together. Batter should be easy to stir but not sloppy or sticky. Add more water, 1 teaspoon at a time, if batter is too sticky.
  • Heat oil in a large saucepan to 350 degrees F (175 degrees C). Add a large spoonful of batter to the hot oil and deep fry for 30 to 45 seconds. Turn bhaji over and fry until golden brown and crispy, another 30 seconds. Remove and drain on paper towels. Repeat with remaining batter.

Nutrition Facts : Calories 213.4 calories, Carbohydrate 18.6 g, Fat 15.5 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 2.1 g, Sodium 329.3 mg, Sugar 5.2 g

EASY ONION BHAJIS



Easy onion bhajis image

Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack, or eat alongside a homemade Indian curry. You'll be surprised by how easy they are to make

Provided by Lulu Grimes

Categories     Side dish, Snack, Starter, Vegetable

Time 50m

Yield Makes 12

Number Of Ingredients 10

2 onions, finely sliced
100g gram flour
½ tsp gluten-free baking powder
½ tsp chilli powder
½ tsp turmeric
1 green chilli, deseeded and very finely chopped
vegetable oil for frying
½ cucumber
150g tub Greek-style yogurt
2 tbsp chopped mint

Steps:

  • Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter - add a splash more if it feels too stiff.
  • For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber - squeezing out any extra moisture with your hands - then spoon into a small serving bowl.
  • Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
  • Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.

Nutrition Facts : Calories 86 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

ONION BHAJI



Onion bhaji image

Homemade onion bhajis are well worth the effort, they're great as a starter for an Indian feast.

Provided by BBC Food

Categories     Starters & nibbles

Yield Serves 4-6

Number Of Ingredients 6

2 free-range eggs
3 onions, sliced
120g/4oz plain flour
1 tsp ground coriander
1 tsp cumin seeds
3 tbsp vegetable oil, plus extra if required

Steps:

  • Beat the eggs in a bowl.
  • Add the onion rings and mix well.
  • Add the flour, ground coriander and cumin seeds and stir well to combine.
  • Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.
  • Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.
  • Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition.

EASY ONION BHAJIS RECIPE



EASY ONION BHAJIS RECIPE image

Crispy Onion Bhajis are quick and easy to make with a handful of Ingredients. Ready in 30 minutes! {Vegan, GF Recipe }

Provided by Sandhya Hariharan

Categories     Appetizer     Side Dish

Time 20m

Number Of Ingredients 9

2 large red onions (sliced thin)
1 cup gram flour /chickpea flour
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/4 cup coriander leaves
Salt to taste
1 - 3 tsp water as needed

Steps:

  • PREPARE THE ONIONS - Peel the onion, wash and cut the onions in to thin slices. Cut them into halves again.
  • MIX THE INGREDIENTS - In a mixing bowl, all all the dry ingredients - onion, flour, spices and salt.Mix them with clean hands and allow them to sit for at least 20 minutes ( or longer - up to 1 hour )
  • ONION BHAJI BATTER - After 20 minutes, squeeze the onions with your hands to release the water. Combine the mixture together to form a thick batter. If you feel the batter is too dry, add 1 teaspoon of water at a time until the batter coats the onions well.
  • If you feel, during the process of frying the batter has gone a bit watery, you can add 1-2 tsp of gram flour too.
  • FRYING THE BHAJIS - Heat Oil Check if your oil is sufficiently hot by adding a pinch of the onion bhaji batter. If it bubbles up immediately, you know the oil is ready for frying the remaining Onion Pakora.
  • Using a spoon or clean hands, add small onion bhaji batter portions into the oil and fry for 3-4 minutes. Flip the bhaji's once they are light brown on one side and fry until they are brown all over and evenly cooked.
  • Check if they're cooked inside and the bhaji is not wet. Drain the fried fritter on a kitchen roll or absorbent paper to soak up any excess oil.
  • SERVE - Serve with your favourite coriander chutney or raita.
  • STORE & REHEAT - Store any leftover onion bhaji's in an airtight container and refrigerate upto 3 days. To reheat, place them on a baking tray and cook in a preheated oven at 150C for 10-15 minutes.

Nutrition Facts : ServingSize 16 g, Calories 72 kcal, Carbohydrate 5.3 g, Protein 1.6 g, Sugar 1.4 g, Fiber 1.1 g, Sodium 5 mg, SaturatedFat 0.9 g, Fat 5 g

HOW TO MAKE BRITISH INDIAN RESTAURANT (BIR) STYLE ONION BHAJIS



How To Make British Indian Restaurant (BIR) Style Onion Bhajis image

Time 1h

Number Of Ingredients 10

3 white onions slightly larger than tennis balls
Oil for deep frying
1 teaspoon fine sea salt
1 tablespoon garlic paste
3 green chillies - pounded to a paste
1 tablespoon panch poran*
1 tsp chilli powder
4 tbsp rice flour
140g (approx) sifted gram flour
3 tablespoons finely chopped coriander leaves

Steps:

  • Cut the onions in half and then finely slice them. Mix the salt into them and set aside for an hour or so.
  • After an hour the onions will be limp and moist. Add the remaining ingredients to the onions, being careful not to add to much gram flour. You should easily be able to pick up a ball of the onion mixture.
  • Divide the mixture in to small bhajis.
  • Heat some oil for deep frying to 160c (320f).
  • When this heat is reached, cook the bhajis in batches until they turn light brown. Transfer to a plate while you cook the remaining bhajis. At this stage, you are not cooking the bhajis through. You just want to get them started.
  • Turn the heat up until your oil reaches 180c ((356f)
  • Add the bhajis in batches and cook for a further couple of minutes until they are crispy and deep brown in colour.
  • Transfer with a slotted spoon to paper towels to drain excess oil and serve hot.
  • If not serving immediately, place in a warm (not hot) oven.

ONION BHAJI



Onion Bhaji image

Finely sliced onion smothered in a simple, fragrantly spiced batter and fried to crispy perfection. They're also naturally gluten free!

Provided by Nicky Corbishley

Categories     side dish

Time 20m

Number Of Ingredients 17

vegetable oil for deep frying (- approx. 3-4 cups (720-960ml))
2 large onions (peeled and thinly sliced)
1 tbsp minced ginger
1 green chilli ( - finely chopped)
1 tsp ground cumin
1 tsp ground coriander
1 tbsp dried coriander leaf
1 tsp chilli flakes
1 tsp ground fenugreek
3/4 tsp salt
½ tsp garlic salt
130 g (1 ½ cups +2 tbsp) gram flour ( - also known as chickpea flour or besan)
1 tbsp cornflour - cornstarch
½ tsp bicarbonate of soda - (baking soda)
135 ml (1/2 cup + 1tbsp) water
1 tbsp Freshly chopped coriander
Sweet and sour sauce or sweet chilli sauce (for dipping)

Steps:

  • You can keep cooked batches warm in a warm oven (approx. 130C/250F) whilst cooking the remaining bhajis.

Nutrition Facts : Calories 121 kcal, Carbohydrate 9 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Sodium 313 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ONION BHAJI



Onion Bhaji image

Golden, light, and perfectly crispy Indian onion bhajis made from scratch! A great gluten-free and vegan snack or starter that you can easily make in 20 minutes.

Provided by Diana

Categories     Appetisers

Time 20m

Number Of Ingredients 11

¾ cup (100g) gram flour (chickpea flour)
½ teaspoon baking powder
½ teaspoon ground turmeric
1 teaspoon ground cumin
¾ teaspoon garam masala
½ teaspoon chili powder
1 teaspoon table salt
6 tablespoons water (or more)
2 onions (thinly sliced - I use a mix of red and yellow)
2 tablespoons cilantro (chopped - optional)
2 cups corn, canola, or sunflower oil (for frying)

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.

Nutrition Facts : Calories 104 kcal, Carbohydrate 6 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 201 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

ONION BHAJIS



Onion Bhajis image

Delicious onion bhajis made easily at home with plain flour and spices. An Indian classic which is perfect served with dips or alongside curry.

Categories     Take-Away Recipes

Time 10m

Number Of Ingredients 9

Vegetable Oil
7 tbsp plain flour
1 tsp turmeric
1 tbsp ground cumin
1/2 tsp salt
1 tsp onion granules (optional)
1 tsp garlic granules (optional)
1 tsp chilli powder (optional)
2 white onions (medium/large in size)

Steps:

  • Slice the onion(s) into thin strips - make them as thin as you can
  • Then, in a bowl combine the flour and spices
  • Add water, 1 tbsp at a time, until a thick batter is formed
  • Add the sliced onions into the batter and mix to thoroughly coat each piece
  • Next, pour oil into a deep-frying pan, to cover the bottom of the pan
  • Heat oil to 190C - test this by dropping a little bit of the batter into the oil, it should rise to the top and bubble. Once this happens, take a tbsp of the bhaji mix and drop it into the oil, one at a time, to form the bhajis
  • Cook each bhaji for 2 minutes on each side
  • Once browned and cooked, remove from the oil and turn the heat off
  • Place the bhajis on some kitchen roll to drain off any excess oil
  • Serve with dips as a starter, or alongside curry for a delicious side dish

Nutrition Facts : Calories 66 calories, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, ServingSize 1, Sugar 1 grams sugar

ONION BHAJIS



Onion Bhajis image

Provided by Kenny McGovern

Categories     Side Dish     Starter

Time 1h10m

Number Of Ingredients 16

1 medium-large onion ((about 190g peeled weight), halved and sliced)
1/2 teaspoon garlic ginger paste
1 teaspoon coriander seeds
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1/2 teaspoon Kashmiri red chilli powder
1/4 teaspoon turmeric
1/2 teaspoon dried fenugreek leaves (methi)
1/2 teaspoon sea salt
1 pinch bicarbonate of soda
1 small handful fresh coriander leaves (finely chopped)
1 teaspoon fresh lemon juice or lemon dressing
Vegetable oil for deep frying
50-75 grams gram flour (chickpea flour)
1 tablespoon rice flour
1-2 tablespoons water

Steps:

  • Put the sliced onion, garlic ginger paste, coriander seeds, cumin powder, garam masala, red chilli powder, turmeric, dried fenugreek leaves, sea salt, fresh coriander leaves and fresh lemon juice or lemon dressing in a large bowl. Mix well and set aside for 1 hour.
  • Heat the oil for deep frying to about 160c/320f. If you're using a deep fat fryer with a basket, remove the basket before heating the oil (the bhajis would stick to the basket).
  • Add 50g of the gram flour and all the rice flour to the onion mixture and mix thoroughly, adding a little of the water until the mixture thickens slightly and slides slowly off a spoon (add the remaining gram flour if needed). Using two spoons, carefully add the bhaji mix to the hot oil, 1 heaped tablespoon at a time (the mix should be enough for 4-6 bhajis depending on size). Fry the bhajis for about 5 minutes, turning them occasionally until just beginning to colour. Use a slotted spoon to remove the bhajis from the oil and set aside on a plate to cool completely. At this stage the bhajis can be finished immediately, or covered and set aside in the refrigerator for up to 24 hours.
  • To finish the bhajis, heat the oil for deep frying to about 180/350f. Carefully place the bhajis in the hot oil and fry for about 2 minutes until heated through, golden and crispy. Remove from the oil with a slotted spoon, and place on a plate lined with kitchen paper to drain off excess oil.
  • Season the bhajis with a little sea salt and serve with pink pakora sauce.

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