Onion Bhaji

Bright yellow fritters with a stringy, ultra-crispy texture. The smell of roasted cumin and fried onions fills the kitchen.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 458
• Protein: 11 g
• Carbs: 36 g
• Fat: 28 g

Ingredients

• 3 piece Yellow onion ( thinly sliced )
• 150 g Chickpea flour
• 50 g Rice flour
• 1 tsp Turmeric powder
• 1 tsp Cumin seeds
• 0.5 tsp Hot pepper en poudre
• 1 tsp garam masala
• 1 pinch Gray sea salt
• 15 g Fresh cilantro ( chopped )
• 750 ml Sunflower oil ( for frying )

Instructions

1. Slicing onions

   Slice the onions into thin, even strips. We want strands that will intertwine to form the body of the fritter.

2. Salting

   Sprinkle the onions with sea salt and massage them firmly by hand. The vegetable water must come out; it will act as the binder.

3. Seasoning and binding

   Add turmeric, cumin, chili, garam masala, and chopped cilantro. Stir in the flours. The batter should coat each strip without being runny.

4. Frying

   Drop small, irregular clumps into the oil at 170°C. The oil should sizzle immediately around the onions to sear the crust.

5. Draining and finishing

   Remove the bhajis when they are deep golden and rigid to the touch. Place them on paper towels; the crust should be dry and crunchy.

Chef's tips

• Do not add water; the salt will draw out the necessary moisture from the onions to bind the flour.
• Rice flour is the secret to a crust that stays crunchy for a long time.
• Do not overcrowd the fryer, otherwise the oil temperature drops and the fritters become greasy.

Storage

Store in a dry place for 24 hours. To reheat, place in a hot oven for 5 minutes, never use the microwave.