Description
Thinly sliced onions coated in a batter of Besan (chickpea flour) and spices like cumin, deep-fried crispy. Also a massive staple appetizer in UK Indian restaurants.
Restaurants serving Onion Bhaji
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Onion
- Besan(Chickpea flour)
- Rice flour
- Cumin seeds
- Turmeric
- Chili powder
- Salt
- Frying oil
Instructions
- Slice onions thinly, massage with salt to wilt slightly, drawing out the onion's own moisture.
- Put onions in a bowl, add Besan (chickpea flour), rice flour (for crispness), turmeric, chili powder, cumin seeds, chopped green chilies; knead the batter using only the onion moisture without adding water.
- Form fluffily into bite-sized clumps by hand, drop into 170°C medium-temp oil, fry slowly until golden and crispy.
Learn more Spice, substitutes, tips
Key spices
Cumin seed savoriness and sweet onion smell
Substitutes at Japanese supermarkets
Wheat flour and potato starch (sub if Besan unavailable but flavor changes)
Pairing
Masala Chai、Cold beer
Trivia
[Hardcore] Indian tempura called 'Bhaji' or 'Pakora'. Similar to Japanese onion kakiage, but using only onion moisture without water to coat with chickpea flour prevents thick batter, letting you taste intense onion sweetness and spice aroma directly.
Eating tips & etiquette
[Unique Eating] Dip generously in sweet-sour Tamarind Chutney, letting it soak into the crispy batter before tossing into the mouth like a snack!
Allergen
None