Indian Restaurant Style Onion Bhajia Deep Fried Onion Fritters Recipes

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.

INDIAN RESTAURANT STYLE ONION BHAJIA - DEEP FRIED ONION FRITTERS

Steps:

• Put the vegetable oil into a large pan and heat over a medium to high heat.
• Make the batter: In a large bowl, add the chickpea flour, baking powder, rice flour, turmeric, black onion seeds, chili powder, cumin, coriander, salt and the water. Mix together well and then add the sliced onion - mix the onion through until well coated.
• Check the temperature of the oil by dropping a small cube of bread in - it should brown fairly slowly - not burn or go dark brown straight away.
• Carefully drop spoons of the bhaji batter in to the oil, do NOT overcrowd as they will stick together. Fry them in small batches for 1 to 2 minutes until they are a golden brown and crispy. Remove them with a slotted spoon and allow them to drain on a paper covered plate in a warm oven.
• Repeat until all the bhaji batter is finished and they are all cooked.
• Sprinkle over a little salt and serve straight away with coriander chutney or cucumber raita.

ONION BHAJI

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.