Onion Bhajis Recipe By Tasty

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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

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

WICKLEWOOD'S TASTY ONION BHAJIS



Wicklewood's Tasty Onion Bhajis image

Onion bajhis are delicious as a snack or as a starter to an Indian meal. I personally don't like my bhajis too hot so I only use a ¼ teaspoon of chili but if you like yours hot then just up the chili. Make sure the onions are completely separated before adding to the flour as it helps to ensure even coating of the batter and even cooking.

Provided by WicklewoodWench

Categories     Onions

Time 25m

Yield 12 bhajis

Number Of Ingredients 13

8 ounces grams flour
3 teaspoons garam masala (I use #126026)
1/2 teaspoon turmeric
1/2 ground coriander
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 teaspoon baking powder
1/4 teaspoon chili powder (more if desired)
1/2 teaspoon salt
1 cup fresh coriander, finely chopped
2 large onions, sliced
3 fluid ounces water (approx.)
oil (for deep frying)

Steps:

  • Place all ingredients, except the onions and water, in a large bowl and mix well to combine.
  • Add onions, (and stir in ensuring all slices are coated in the spiced flour.
  • Gradually add the water to form a thickish batter
  • Leave to sit for at least 10 mins (if after this time the batter looks too thick add a tablespoon or 2 more water).
  • Heat the oil to 350f and carefully drop spoonfuls of the batter into the oil, (cook in small batches) for 3-4 mins or until golden brown.
  • Remove with slotted spoon and transfer to kitchen paper to drain.

Nutrition Facts : Calories 80.5, Fat 0.2, SaturatedFat 0.1, Sodium 130.3, Carbohydrate 17.1, Fiber 1, Sugar 1.1, Protein 2.3

ONION BHAJIS RECIPE BY TASTY



Onion Bhajis Recipe by Tasty image

We're celebrating Holi-a holiday celebrated across India on the last full moon day of the Hindu lunisolar calendar month to mark the beginning of spring-by making these crispy, perfectly seasoned onion bhajis!

Provided by Aleya Zenieris

Categories     Sides

Time 40m

Yield 24 bhajis

Number Of Ingredients 12

neutral oil, for frying
3 medium yellow onions, halved
1 ½ teaspoons kosher salt, plus more for sprinkling
1 ½ teaspoons ground coriander
1 ½ teaspoons chili powder
1 ½ teaspoons ground cumin
1 teaspoon ground turmeric
1 small green chile, seeded if desired, finely chopped
3 tablespoons fresh cilantro leaves, finely chopped
1 ½ cups chickpea flour
4 tablespoons water
Red and green chutney, for serving

Steps:

  • Fill a large pot fitted with a deep fry thermometer halfway with oil. Heat over medium heat until the temperature reaches 325°F (160˚C). Place a wire rack over a baking sheet and set nearby.
  • Set a mandoline slicer to ¼ inch and place over a large bowl. Carefully slice the onions on the mandoline, letting them fall into the bowl below (alternatively, use a sharp knife to cut the onions into ¼-inch-thick slices and add to the bowl). Sprinkle the salt over the onions, toss to coat, and let sit for about 5 minutes to draw out excess moisture.
  • Add the coriander, chili powder, cumin, and turmeric to the onions and use tongs to toss until evenly coated, using your hands to break up any pieces of onions still stuck together. Let sit for 15-30 minutes, until the onions have softened.
  • Add the green chile and cilantro and toss to combine. Add ½ cup of the chickpea flour and toss to coat the onions. Add 2 tablespoons of water and continue to toss until the water is absorbed. Repeat with another ½ cup gram flour and 2 tablespoons water. Add the remaining ½ gram flour and toss until the onions are coated in a thick, homogeneous batter. If the batter is too clumpy, add 1-2 more tablespoons of water and toss until smooth.
  • Use your hands to grab a small clump of the onion mixture (a bit smaller than a golf ball) and very carefully drop into the hot oil (don't compact the clump too much; the edges should be somewhat scraggly and loose). Add 1-2 more clumps, making sure not to overcrowd the pot. The oil temperature should remain between 300-325°F (150-160˚C). Fry the bhajis for 3-5 minutes, flipping once or twice as needed for even browning, until deep golden brown in color. Use a spider or slotted spoon to transfer to the wire rack to drain. Immediately sprinkle with a bit of salt. Repeat with the remaining batter, letting the oil return to temperature between batches.
  • Serve the onion bhajis with red and green chutney.
  • Enjoy!

ONION BHAJI



Onion Bhaji image

An accompaniment for Indian dishes. It's sort of the Indian equivalent of onion rings. It's deep fried, and doesn't sit well for long, so it's important to sequence cooking it so it comes out of the fryer and goes onto the plate. As with any recipe I submit, the ingredient quantities are a baseline, not exact, and I recommend you adjust them to your taste and type.

Provided by lynxpilot

Categories     Onions

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 8

2 onions (large yellow or white)
1/2 cup vinegar
2/3 cup flour
1 teaspoon cumin powder
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional)
1 teaspoon salt (or to taste)
1 quart vegetable oil

Steps:

  • Peel the onions and slice them so they form rings. Slices should be as thin as possible (1/8 to 3/16"). Cut the rings to form strands about 1-2" long.
  • Put onion in a large mixing bowl, add spices and salt and mix thoroughlly. Put about half of the vinegar in and gradually stir in the flour until it is possible to form 1 1/2 to 2" balls with the mixture. Use flour and remaining vinegar to adjust consistency.
  • Heat the oil in a suitable deep fryer or pan (careful to avoid overflow when placing food in the oil. Also have a large water-soaked towel nearby in case of spillage onto the burner). Heat to 350°F.
  • Form the onion/flour mixture into 1 1/2 to 2" balls and carefully place them in the oil using a metal spoon or suitable tool. Only fry enough at one time such that they don't stick to eachother. Fry to dark golden brown.
  • Remove cooked bhajis from oil and drain as with other fried foods. Serve on absorbent towel to soak up excess oil.

Nutrition Facts : Calories 2033.3, Fat 218.4, SaturatedFat 28.3, Sodium 585.6, Carbohydrate 21.5, Fiber 1.6, Sugar 2.4, Protein 2.9

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