Crispy Onion Bhaji (Pakora) Recipe
Crispy Onion Bhaji (also known as Onion Pakora or Kanda Bhaji) is a delicious Indian snack made by deep-frying finely sliced onions dipped in lightly spiced gram flour batter.
Servings: 16 pieces
Calories: 78kcal
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 Measuring cups
- 1 Sharp knife
- 1 frying pan
Ingredients
- 3 medium onions (300 g) (finely sliced)
- 150 g gram flour
- ¼ teaspoon bicarbonate of soda
- ⅔ teaspoon ground turmeric
- ⅔ teaspoon fennel seeds
- ⅔ teaspoon salt
- 1 chili (finely chopped)
- ⅓ cup chopped coriander
- 170 ml water
- oil for frying (ground nut or vegetable oil)
Instructions
- The most important thing to get right is to slice the onions finely. Or they will stay raw and won't crisp up by the time the batter is cooked. You can use a sharp knife, a mandolin slicer, or a food processor to slice the onions.
- Prepare the batter with gram flour, bicarbonate of soda, turmeric, fennel seeds, salt, and water. The batter should have a dropping consistency similar to heavy cream/double cream.
- Add chopped coriander, chili, and thinly sliced onions, and mix well with a spoon until the batter covers the onions.
- Fill a deep pan or a wok with oil to a depth of 5-6 cm and heat the oil to 180° C (356°F). Check the temperature of the oil by dropping in a small bit of the mixture. It should sizzle and float when it's hot enough.
- Into the hot oil, drop a small portion of the mixture with a spoon, and shape them into patties.
- Fry until both sides are golden brown and crispy.
- Transfer them to a cooling rack placed over a baking pan. Serve warm with raita or any other favourite dip of yours.
Notes
- The temperature of the oil you fry your bhajis in is very important. If the oil is too hot, the pakoras will get burned too quickly, and if the oil is not hot enough, they will absorb the oil and the fritters will get soggy.
- There is only 78 kcal in one piece of onion pakoda when you make them with exactly the same ingredients as stated in the recipe card.
- The most important thing to get right is to slice the onions finely. Or they will stay raw and won't crisp up by the time the batter is cooked.
- These delicious Indian onion fritters are vegan, gluten-free, and dairy-free.
- You can store the leftovers for up to five days refrigerated.
Nutrition
Calories: 78kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 97mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg