How to make it
6 steps. Take it one step at a time.
Place the thinly sliced onions
Place the thinly sliced onions in a large mixing bowl. Sprinkle with salt and mix well. Let the onions rest for about 10 minutes; this allows them to release their natural juices.
10 minTo the onions, add the green chilies, ginger-garlic paste, cumin seeds
To the onions, add the green chilies, ginger-garlic paste, cumin seeds, carom seeds, turmeric powder, red chili powder, and chopped coriander leaves. Mix thoroughly to coat the onions with the spices.
Sift in the gram flour and rice flour
Sift in the gram flour and rice flour. Mix with your hands, pressing slightly to combine with the onion moisture. If the mixture is too dry to hold together, add water one tablespoon at a time until a thick, sticky batter forms that coats the onions.
Heat oil in a deep pan or kadai
Heat oil in a deep pan or kadai over medium-high heat. To test if the oil is ready, drop a small piece of batter; if it sizzles and rises to the surface immediately, it's ready.
Take small, roughly spoonful-sized portions of the onion batter and carefully…
Take small, roughly spoonful-sized portions of the onion batter and carefully drop them into the hot oil. Do not overcrowd the pan. Fry until the bhajias are golden brown and crispy on all sides, about 3-4 minutes.
4 minRemove the bhajias
Remove the bhajias with a slotted spoon and drain on paper towels. Serve hot with mint chutney or tamarind sauce.
A little kitchen wisdom
Ensure the onions are sliced very thinly for maximum crunch. Letting the onions sit with salt first releases their natural juices, which helps create a better batter consistency without needing too much extra water.
