My Recipe Box - Onion Bhajis

I first made these using a recipe from A Saucy Kitchen. It has since evolved with additions from various sources.

UPDATED DECEMBER 2021 

Soaking the onions in water and using the onion water was added, I found this in most Indian recipes.

You can with make them like onion rings. I prefer just chopping them and then using a muffin pan to bake them.

I prefer to bake in the oven rather than deep-frying.

INGREDIENTS
2 white onions, sliced or chopped I have also added scallions and red onions 

3/4 cup | 105 grams garam flour/chickpea flour

1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/2 teaspoon cayenne

Ginger chopped finely

Garlic ground or powder

1 green chili, , deseeded and finely chopped
2 tablespoons freshly chopped cilantro
1 teaspoon lemon juice
5-6 tablespoons water
coconut oil for frying or your choice

INSTRUCTIONS

Peel and finely slice the onions. Cut each slice into 3cm pieces. Put the onions in a bowl and sprinkle with the salt, mixing very well with clean hands. Allow to sit for at least 30 minutes or up to 3 hours. When ready to form the bhajis, squeeze the onions to release the water into the bowl. 

In the same bowl as the onions and water, place the flour, baking powder, salt, cumin, turmeric, coriander, cayenne, ginger, garlic, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add more water if required.
Once you've got a thick batter, add the onions slices and stir to coat with the batter. I find this step is easiest if you just mix with your hands.
Heat a large wok on the stove top on a medium heat and melt enough coconut oil so that you've got about a half inch layer of oil.
Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 bhajis at a time. Fry for about a minute on each side and then flip the bhajis to get the other side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of you batter in gone.

OR

Fill a muffin pan and bake for 40 minutes in a 375 oven.

DIPPING SAUCES

AVOCADO


1 ripe avocado, pitted and removed from skin
Juice of 1 lime
1/4 cup cilantro leaves
1/2–1 teaspoon Sriracha
1 clove garlic
A pinch of cumin
1/4 cup coconut milk
1/4 cup water, more as needed
Salt and pepper, to taste

Add all ingredients into a blender and blend on high until
smooth. If the sauce is too thick, add a little more water, a tablespoon at a time. Cover and place in the refrigerator until ready to serve.

GREEN CHUTNEY

1 large bunch cilantro (stems and leaves)
1/4 cup chopped onion
3 tablespoon fresh mint leaves
3 tablespoons fresh lemon juice
3 tablespoons plain greek-style yogurt
1/2 – 1 whole serrano pepper, stem removed
2 cloves garlic
1 inch piece fresh ginger
1/4 teaspoon salt

Add all the Green Chutney ingredients to the blender. Add the entire bunch of cilantro, stems and all. If you are sensitive to spice, use only half of the serrano pepper and remove the seeds. Pour in 1/4 cup water. Cover and puree until smooth. Pour the green chutney into a bowl and set aside.

TAMARIND

6 tbsp jaggery substitute sugar, dark sugar, agave but adjust starting with less as jaggery is less sweet
▢¼ cup water
▢1½ tbsp tamarind concentrate / paste
▢¼ tsp red chili powder
▢¼ tsp cumin powder
▢¼ tsp coriander powder
▢¼ tsp salt

In a small saucepan, add ¼ cup water and jaggery powder and turn the stove to medium heat. Within a minute or two the jaggery will begin to melt. Mix to melt completely.
Turn gas to low-medium and add the rest of the ingredients (tamarind concentrate and spices).
Mix and let simmer on low for 1-2 minutes to help the spices mix.
Let cool to serve at room temperature.