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Salting the sliced onions and letting them sit before mixing draws out just enough natural moisture to bind with the gram flour, meaning little to no extra water is needed in the batter - too much water is the most common reason bhajis turn greasy instead of crisp. Fried in small, loosely packed clusters rather than dense balls, these have plenty of crispy, craggy edges throughout.
Per serving
190kcal
Calories
5g
Protein
22
Prep Time
20 min
Cook Time
15 min
Servings
4 people
Difficulty
medium
Carbs
10g
Fat
4g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Thinly slice the onions and place in a bowl. Sprinkle with a pinch of salt and let sit for 10-15 minutes, until they release some moisture.
Add the gram flour, rice flour, red chili powder, turmeric, cumin seeds, and chopped green chilies to the onions, mixing thoroughly - the released onion moisture should be enough to bring the mixture together into a thick, coating batter (add a splash of water only if truly needed).
Stir in the chopped coriander leaves and remaining salt.
Heat the oil in a deep pan to about 175°C (350°F).
Using your hands or a spoon, drop small, loosely packed clusters of the onion mixture into the hot oil, frying in batches to avoid overcrowding.
Fry for 3-4 minutes per side, until deep golden and crisp.
Drain on a wire rack and serve hot with mint chutney or ketchup.
Salt the Onions First, Don't Add Extra Water: Letting the onions release their own moisture through salting is usually enough to bind the batter - adding water on top of this often makes the bhajis greasy and less crisp. Keep the Clusters Loose, Not Packed: Dropping loosely formed clumps into the oil, rather than tightly packed balls, creates more surface area and craggy edges that fry up extra crispy. Maintain a Steady Oil Temperature: Frying at too low a temperature makes the bhajis absorb excess oil and turn greasy, while too high scorches the outside before the inside cooks through - aim for a steady 175°C.
This usually means too much water was added to the batter, or the oil temperature was too low - rely on the onion's own released moisture to bind the batter and maintain a steady 175°C oil temperature.
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