Monsoon Special Easy-to-Make Onion Bhajiya Recipe

This recipe makes delicious and crispy onion bhajiya, perfect as a snack or appetizer.

Ingredients:

• 2-3 medium onions, thinly sliced
• 1 ¼ cups gram flour (besan)
• 1-2 tsps rice flour
• 2 tsps whole coriander seed powder
• 1 tsp cumin powder
• 2 tsps green chilies, finely chopped
• ½ tsp turmeric powder
• 1 tsp red chilli powder (adjust to your spice preference)
• 1 tsp fennel seeds (optional)
• 1 tsp ajwain or carom seeds
• Salt to taste
• ¼ cup fresh coriander, finely chopped
• Oil for deep-frying

Instructions:

1. Prepare the batter: In a large bowl, combine gram flour, rice flour, coriander seed powder, cumin powder, green chilies, turmeric powder, red chilli powder, fennel seeds (if using), ajwain seeds, and salt.
2. Mix without water: Add the thinly sliced onions to the dry ingredients and mix well. Do not add water at this stage. The onions will release their moisture as you mix, which will be enough to create a thick batter consistency. If the batter feels too loose, add a little more gram flour by tablespoonfuls until it reaches a thick dropping consistency.
3. Heat the oil: Pour oil into a kadhai (heavy-bottomed wok) or deep pot and heat it over medium heat. Aim for a temperature around 350°F (175°C).
4. Fry: Once the oil is hot, pinch small portions of the onion mixture and gently drop them into the hot oil. Don't overcrowd the pan. Fry the fritters for 2-3 minutes per side, or until golden brown and crispy.
5. Drain and serve: Remove the fried fritters from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
6. Garnish and enjoy: Serve hot, garnished with fresh coriander leaves, and enjoy these crispy onion fritters as a snack or appetizer.

Tips:

• Slicing the onions thinly ensures even cooking.
• Use a thermometer to ensure the oil temperature is correct to avoid undercooked or burnt fritters.
• Adjust the amount of red chilli powder according to your spice preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven for a few minutes to restore crispness.