Julie Harris, Chef & Blogger

• 2 large onions sliced super thin (I use a mandolin at the thinnest setting)
• 1 tbsp minced ginger
• 1 cup gram flour /chickpea flour 
• 1 tbsp rice flour (if you want them extra crispy)
• 1 teaspoon ground cumin
• ½ teaspoon Garam masala or Curry Powder
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon chilli powder
• ¼ cup fresh coriander leaves
• Salt to taste
• 1 - 3 teaspoon water as needed

Peel and cut the onions into thin slices. Cut them into halves again.

In a mixing bowl, all all the dry ingredients - onion, flour, spices and salt. Mix them with clean hands and allow them to sit for at least 20 minutes ( or longer - up to 1 hour )

After 20 minutes, squeeze the onions with your hands to release the water right in the same mixing bowl (you’re going to use this ‘onion water’ to make the batter). Combine the mixture together to form a thick batter. If you feel the batter is too dry, add 1 teaspoon of water at a time until the batter coats the onions well, not too watery. If it’s too watery add 1-2 teaspoons of gram flour. 

Heat oil in your deep fryer. Check if your oil is sufficiently hot by adding a pinch of the onion bhaji batter. If it bubbles up immediately, you know the oil is ready for frying the remaining Onion Bhajis.

Using a spoon or clean hands, add an heaping tbsp of onion bhaji batter portions into the oil and fry for 3-4 minutes. Flip the bhaji's once they are light brown on one side and fry until they are brown all over and evenly cooked.

Check if they’re cooked inside and the bhaji is not wet. Drain the fried fritter on a kitchen roll or kitchen paper to soak up any excess oil.
 

Serve with your favourite chutney or raita.

Store any leftover onion bhaji's in an airtight container and refrigerate up to 3 days. To reheat, place them on a baking tray and cook in a preheated oven at 150C for 10-15 minutes. 

.