Onion Bhajis – I have this memory of the first time I tried onion bhajis, and honestly, it still makes me smile. I was at this tiny Indian restaurant, one of those places you stumble upon with low expectations, only to leave thinking, “Why haven’t I been coming here my whole life?” The waiter brought out a plate of onion bhajis – golden, crispy little nuggets of heaven. One bite, and I was hooked. They were spicy, a bit sweet, and they had this addictive crunch that made it impossible to eat just one.
Since then, I’ve tried making them at home a dozen different ways. I don’t always want to fry, though, so this baked version is my go-to. They’re still crispy and packed with that amazing flavor, but a bit lighter. And every time I make them, that first experience at the restaurant comes back to me. If you’re looking for something that’s equal parts nostalgic and delicious, you’re in the right place.
Why You’ll Love This Onion Bhajis Recipe?
- No Frying Required: No need to worry about hot oil splattering all over – these bhajis are baked to crispy perfection.
- Spice Explosion: With cumin, turmeric, green chili, and fresh ginger, every bite is bursting with flavor.
- Just the Right Crunch: The onions get soft and sweet on the inside, while the chickpea flour crisps up perfectly outside.
- Simple to Make: The prep is quick, and once they’re in the oven, you can pretty much forget about them till they’re done.
Ingredients Notes:
Here’s what each ingredient brings to the table (or should I say, the bhajis):
- Onions: Slice them thin, and they’ll get wonderfully soft inside the crispy coating. Red or white onions both work – go with what you’ve got.
- Cumin Seeds: Whole cumin seeds give that little “pop” of earthy flavor that makes each bite more interesting.
- Ginger: Fresh ginger adds warmth and a little zing, which balances out the sweetness of the onions.
- Turmeric: Adds color and a subtle earthy flavor. Plus, that golden yellow is classic.
- Chickpea Flour: The foundation of the batter, giving these bhajis a satisfying crunch. And bonus – it’s naturally gluten-free!
- Green Chilies: These add a gentle heat. If you’re sensitive to spice, you can always cut back a bit, but I find they add the perfect kick.
- Rapeseed (Canola) Oil: This helps the bhajis crisp up in the oven. A little goes a long way!
How To Make Onion Bhajis?
Making onion bhajis isn’t hard at all – here’s a simple step-by-step that’ll get you to golden, crispy deliciousness in no time.
- Prep the Onions:
Start by peeling and slicing your onions thinly, then cut each slice into smaller pieces so they’re bite-sized. Place them in a big bowl and sprinkle them with salt, then mix it all up with your hands. This step pulls out some of the moisture, which helps everything bind together. Let them sit for at least 30 minutes (or up to 3 hours if you get sidetracked, like I sometimes do). - Add the Spices:
Once the onions have rested, give them a good squeeze to get rid of any excess water. Toss in the cumin seeds, ginger, turmeric, coriander powder, chopped fresh coriander, green chilies, and Kashmiri chili powder. Mix it all together – at this point, the kitchen already smells amazing! - Add the Chickpea Flour:
Sift the chickpea flour over the onion mixture and stir well. The salted onions should have released enough water to create a thick batter. If it feels a bit dry, add a small splash of water. And if you accidentally add too much water, no worries – just sprinkle in a bit more chickpea flour. - Mix in the Oil:
Pour in the rapeseed oil, then mix it in with your hands. This helps coat everything nicely so the bhajis bake up crispy instead of dry. - Shape and Bake:
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. Shape the onion mixture into small balls – you should get around 20 – and place them on the tray. Bake for about 40 minutes, or until they’re golden and crispy. Keep an eye on them, though – every oven is a little different, and you want them just right. - Serve:
Serve these baked onion bhajis fresh out of the oven with a side of chutney or raita. They’re best when they’re hot, so dig in!
Storage Options:
If you have any left over (which is rare in my house!), you can keep them in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven at 180°C (350°F) for about 10 minutes, and they’ll crisp up nicely again. You can even freeze them if you want – freeze on a baking sheet first, then transfer to a bag. To reheat, just bake them straight from frozen at 180°C (350°F) for 15–20 minutes.
Variations and Substitutions:
Want to put your own spin on these bhajis? Here are some ideas:
Want To Save This Recipe?
- Adjust the Heat: Love spicy? Add extra green chilies or try a pinch of cayenne. If you prefer mild, cut back a bit.
- Alternative Flours: Chickpea flour is traditional, but a bit of rice flour or cornflour mixed in will make them extra crispy.
- Add Extra Veggies: Thinly sliced zucchini or shredded carrots add color and flavor. It’s a fun way to sneak in some veggies!
- Experiment with Spices: Try adding fennel seeds, garam masala, or even a dash of fresh mint for a twist.
What to Serve With Onion Bhajis?
Onion bhajis are delicious on their own, but here are a few fun ways to make them even better:
- Mint Chutney: Cool and fresh, mint chutney adds a nice contrast to the spices.
- Tamarind Chutney: This sweet and tangy sauce is an absolute classic with bhajis.
- Raita: A creamy yogurt dip with cucumber or mint, which balances out the spices.
- Masala Chai: Call me crazy, but there’s something about warm bhajis with a hot, spiced cup of chai – comfort at its finest.
Frequently Asked Questions:
Can I make the batter ahead of time?
Definitely! You can prepare the onions and spices a few hours ahead. Just add the chickpea flour and oil right before baking.
Can I fry these instead of baking them?
Of course! If you’re going for the traditional taste, deep fry spoonfuls of the mixture in hot oil until golden. They’ll be extra crispy that way.
My bhajis seem dry – what should I do?
If the batter seems dry before baking, add a small splash of water. And if they’re already baked, a quick brush with oil and a few minutes in the oven can help refresh them.
So there you have it – a simple, lighter twist on classic Onion Bhajis that’s just as flavorful. Perfect for snack time, dinner parties, or honestly, whenever you need a little spice in your life. Give them a try, and let me know what you think – can’t wait to hear your verdict!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Onion Bhajis Recipe
Ingredients
- 3 large onions approximately 600g/1lb 5oz, peeled and finely sliced
- 1 teaspoon fine sea salt
- 1 teaspoon cumin seeds
- 1 inch piece of ginger peeled and julienned
- 1/4 teaspoon turmeric powder
- 3/4 teaspoon coriander powder
- 3 tablespoons fresh coriander cilantro, finely chopped
- 2 green bird’s eye chilies finely chopped
- 1/4 teaspoon Kashmiri chili powder
- 100 g 3/4 cup chickpea flour
- 1 1/2 tablespoons rapeseed canola oil
Instructions
Prepare the Onions:
- Place the finely sliced onions in a large mixing bowl. Add the salt and mix thoroughly with your hands to ensure even distribution. Let the onions rest for at least 30 minutes and up to 3 hours. This step allows the salt to draw out moisture, which will help bind the mixture.
Combine the Spices:
- After the onions have rested, squeeze them gently with your hands to release any remaining water into the bowl. Add the cumin seeds, julienned ginger, turmeric powder, coriander powder, fresh coriander, green chilies, and Kashmiri chili powder to the onions. Stir thoroughly to blend the spices with the onions.
Incorporate the Chickpea Flour:
- Sift the chickpea flour over the onion mixture and mix well until the flour is fully integrated. The moisture from the salted onions should be sufficient to form a batter that binds the onions together. If the mixture appears too dry, add a small amount of water as needed; if too wet, sift in a little additional chickpea flour.
Add the Oil:
- Drizzle the rapeseed oil over the mixture and mix thoroughly by hand to ensure an even coating.
Shape and Bake the Bhajis:
- Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper to prevent sticking. Shape the onion mixture into 20 equal-sized portions and place them on the tray. Bake the bhajis for approximately 40 minutes or until they are golden brown, checking them periodically as oven temperatures may vary.
Serve:
- Once baked, remove the onion bhajis from the oven and allow them to cool slightly before serving. Pair with chutney or raita for an authentic touch.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
