Golden-Brown Onion Bhajis with Tamarind Chutney
Onion bhajis are a classic Indian appetizer that are crispy on the outside and soft and fluffy on the inside. They're made with a batter of chickpea flour, spices, and herbs, and then fried until golden brown. This recipe for golden-brown onion bhajis with tamarind chutney is a great way to experience the flavors of India at home.
Onion bhajis are a popular street food in India, and they're often served as an appetizer or snack. They're also a common side dish for curries and other Indian dishes. The batter for onion bhajis is typically made with chickpea flour, which gives them their characteristic crispy texture. The spices and herbs in the batter add flavor and depth, and the tamarind chutney provides a sweet and tangy contrast to the bhajis.
Golden-Brown Onion Bhajis with Tamarind Chutney Golden-Brown Onion Bhajis with Tamarind Chutney Golden-Brown Onion Bhajis with Tamarind Chutney Golden-Brown Onion Bhajis with Tamarind Chutney
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 large yellow onion, thinly sliced
  • 1/2 cup chickpea flour
  • 1/4 cup finely chopped fresh cilantro
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1/4 cup neutral oil, such as grapeseed or canola oil
Instructions
  1. In a large bowl, combine the onion slices, chickpea flour, cilantro, ginger, cumin seeds, turmeric, and salt.
  2. Mix well to ensure all the onion slices are coated in the batter.
  3. Heat the oil in a large skillet or griddle over medium heat.
  4. Drop spoonfuls of the onion mixture into the hot oil, flattening them slightly to form patties.
  5. Cook for 3-4 minutes per side, or until golden brown and crispy.
  6. Drain the bhajis on paper towels and serve warm with tamarind chutney.
  7. To make the tamarind chutney, combine 1 cup tamarind pulp, 1/2 cup water, 1/4 cup chopped dates, 1/4 cup chopped cilantro, 1 tablespoon grated fresh ginger, 1 teaspoon cumin seeds, 1 teaspoon coriander powder, and 1/2 teaspoon salt in a blender and blend until smooth.
Why It Works
  • The chickpea flour batter is the key to the crispy texture of these onion bhajis.
  • The spices and herbs in the batter add flavor and depth, and the tamarind chutney provides a sweet and tangy contrast to the bhajis.
  • Frying the bhajis in hot oil helps to create a crispy exterior and a soft and fluffy interior.
  • Draining the bhajis on paper towels helps to remove excess oil and keep them crispy.