Onion Bhajis Pakoras Recipes

BAKED ONION BHAJIS

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.

ONION PAKODA | ONION PAKORA

Steps:

• Slice onions moderately thin and add them to a mixing bowl.
• Add chilies, ginger, curry leaves, pudina and salt to the same mixing bowl.
• Nicely squeeze the onions with your fingers few times without mushing them up.
• Leave it aside for 5 minutes. This helps the onions to release some moisture.
• Then sprinkle besan, ajwain, cashews and more salt if needed.
• Mix everything well to coat the onions with the flour. The mixture will be fairly dry at this moment.
• Add water 2 tbsps each time and mix the flour to make a moist mass of dough.
• The dough must be tight yet very moist and not soggy like batter else they absorb lot of oil while frying.
• Heat 1 tablespoon oil in a kadai until very hot.
• Be careful as it is too hot. Pour this to the dough.
• Immediately the oil will sizzle. Mix the dough with a spoon and not hand as the oil is too hot.
• Heat oil in the same kadai or fry pan for deep frying the pakoda.
• Check if the oil is hot enough in the kadai by sliding a tiny piece of dough first.
• It has to rise and not sink in the oil. Next it should not brown too quickly. This is the right temperature.
• When the oil is hot enough, regulate the flame to medium high.
• Take a small amount of dough and make small pakoda with your fingers and slide them gently in the hot oil.
• Do not add too many pakodas in the pan. They should have some space in the pan to swim around & fry well.
• While frying stir & if needed flip the onion pakodas occasionally for even frying.
• Fry them till they turn crisp & golden. Then transfer them with a ladle to an absorbent tissue placed in a plate or to a colander.
• Continue to make more onion pakoda in batches with the rest of the dough.
• Serve onion pakoda hot with a cup of tea or coffee. You can also serve them with Coriander Chutney, Mint Chutney or Green chutney.
• Or sprinkle some chaat masala or any ground seasoning of your choice.

AIR FRYER ONION BHAJI RECIPE

Steps:

• MIX THE INGREDIENTS - Add all the dry ingredients - flour, spices, salt, onion, and coriander leaves.
• 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.
• AIR FRY ONION BHAJI - Preheat the Air fryer to 400F / 200C for 10 minutes. Brush the air fryer basket with oil. Add small lumps of the fritter batter into a basket without touching each other. Brush a little oil on the top. Air fry for 10- 12 minutes, rotating at halftime. Brush again with a little oil.
• Air fry until evenly brown and crispy. Check if they're cooked inside and the bhaji is not wet. Transfer to a serving plate.
• SERVE - Serve immediately with your favorite coriander chutney, ketchup, tamarind chutney, or raita.

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 BHAJIS (PAKORAS)

Steps:

• Combine all the ingredients, add splash of water and mix well...mix should be of medium consistency...You may need to add more gram flour...don't add too much though as bhajis become very dense.
• Heat oil in pan and spoon in level tbsp into oil...cook until golden brown.
• If mix is too thin, it will separate into small pieces...if it is too thick or if oil is too hot, the bhajis will be raw in middle.
• Serve with mint and cucumber yoghurt

EASY ONION BHAJIS RECIPE

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.

ONION BHAJI

Steps:

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

ONION BHAJIS

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.

CRISPY ONION BHAJI / PAKODA

Steps:

• In a large pan or kadhai heat enough oil for frying.
• Add enough oil so that the bhajis will not touch the bottom of the pan while being fried.
• Peel and thinly slice the onions. Make sure they are all sliced evenly.
• With the back of the knife crush garlic and roughly chop it.
• Roughly chop the curry leaves.
• In a big bowl add sliced onion, garlic, curry leaves, besan, rice flour, red chilli powder, turmeric powder, salt, hing, baking soda, and salt.
• Mix well and let it rest for 10 mins. Mix it again. The mixture will be moist and would start coming together.
• Add a teaspoon of water at a time and mix well until the batter is not too dry. You should be able to hold a spoonful of it and it should hold a loose shape.
• Take a couple of teaspoons of hot oil and mix it with the batter well using a spoon.
• To make sure that the oil is hot enough for frying, drop small amount of batter in the oil. The drops should have bubbles and rise up. This shows the oil is hot enough to fry.
• Using a spoon or with your hand take about a tablespoon of batter, form a loose shape and carefully drop it into the oil.
• Avoid overcrowding the pan with too many slices put together. Cooking a few at a time ensures even cooking of the onions.
• Flip the pakodas halfway through and allow to brown it evenly on both the sides.
• When the batter turns brown, take them out using a slotted spoon and put them on some tissues to soak the excess oil.
• Serve with sauce, chutney or raita