Onion Bhaji, also known as Pyaz Bhajiya or Onion Pakoda, is a popular Indian street snack made with sliced onions mixed in a spiced gram flour batter and deep-fried to crispy perfection. It’s a quick and comforting dish best enjoyed with a cup of chai, especially on rainy or chilly days.
Ingredients:
- 1 cup gram flour (besan)
- 2 medium onions – thinly sliced
- 1 pinch turmeric powder
- 1 pinch asafoetida (hing)
- ½ teaspoon red chilli powder
- Salt – to taste
- Water – as needed to make a thick batter
- 1 teaspoon hot oil (for mixing into batter)
- Oil – for deep frying
Instructions:
- Peel and slice the onions thin and lengthwise.
- In a bowl, add gram flour, turmeric, asafoetida, red chilli powder, salt, and 1 teaspoon of hot oil. Mix well.
- Add water little by little to form a thick, sticky batter.
- Mix in the sliced onions and coat them well with the batter.
- Heat oil in a deep pan on medium flame.
- Drop small portions of the onion mixture into the oil using your fingers or a spoon.
- Fry the bhajis until golden and crisp, turning occasionally.
- Remove and place them on paper towels to absorb excess oil.
- Serve hot, sprinkled with chaat masala if desired.
Nutritional Information (General):
- Calories: 220 kcal
- Carbohydrates: 18g
- Protein: 4g
- Fat: 14g
- Fiber: 2g
- Sodium: Depends on salt added
- Gluten-Free: Yes (if using certified gram flour)
Cooking Tips & Variations:
- Herb Boost: Add chopped coriander leaves or curry leaves to the batter for extra aroma.
- Crunch Factor: Add a spoon of rice flour or semolina to make the bhajis crispier.
- Spice Level: Adjust red chilli powder as per your taste, or add green chillies for more heat.
- Air Fry Option: Try air-frying the bhajis with a spray of oil for a lighter version.
Common Mistakes & Fixes:
- Mistake: Bhajis absorbing too much oil.
Fix: Ensure oil is hot enough (test with a drop of batter). Too cold oil leads to soggy bhajis. - Mistake: Batter too runny.
Fix: Add a little more gram flour to thicken. - Mistake: Bhajis not crisp.
Fix: Don’t overcrowd the pan and maintain medium heat for even frying.
Chef’s Tips & Tricks:
- Add 1 teaspoon of hot oil into the batter before mixing – it makes bhajis lighter and crispier.
- Slice onions evenly to ensure uniform cooking.
- Serve immediately after frying for best taste and texture.
Brand Suggestions:
- Gram Flour: TRS Gram Flour (Tesco, Sainsbury’s, Asda)
- Asafoetida: TRS Hing Powder
- Chilli Powder: Natco or East End
- Chaat Masala: MDH or Shan
- Cooking Oil: KTC Sunflower Oil or Crisp ‘n Dry
Equipment & Tools:
- Mixing bowl
- Knife & chopping board
- Deep frying pan or kadhai
- Slotted spoon
- Paper towels
- Serving plate
Pairing Suggestions:
- Serve with green chutney, tamarind chutney, or ketchup.
- Pairs beautifully with masala chai or filter coffee.
- Ideal for monsoon evenings or Indian-themed party starters.
Allergen Information:
- Gluten-Free: Yes (if using certified gluten-free gram flour)
- Nut-Free: Yes
- Dairy-Free: Yes
- Contains Asafoetida: May contain wheat in some brands — check labels.
Recipe Instructions Step by Step:
Step 1: Slice Onions
Peel and cut 2 onions into thin, long slices.
Step 2: Make Batter
In a bowl, mix 1 cup gram flour with turmeric, asafoetida, red chilli powder, salt, and hot oil.
Step 3: Add Water
Slowly add water and mix to form a thick batter.
Step 4: Mix Onions
Add the sliced onions to the batter and coat them well.
Step 5: Heat Oil
In a deep pan, heat oil on medium heat.
Step 6: Fry Bhajis
Drop spoonfuls or fingerfuls of the onion mixture into hot oil. Fry till golden brown.
Step 7: Drain Oil
Place on tissue paper to remove excess oil.
Step 8: Serve Hot
Serve the crispy bhajis hot with chutney or sprinkle with chaat masala.