Ingredients

The following ingredients have 12 Servings
  • 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)

Instruction

  • 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.