Gluten Free Onion Bhaji, Indian Restaurant Style
Nothing compares to this recipe for gluten free onion bhaji — not even restaurants. Boasting onions coated in a crispy, golden, perfectly spiced batter, you won't be able to stop coming back for more.
Ingredients
- 250 g white onion finely sliced
- 2 green finger chillies finely chopped*
- 6 stems fresh coriander, stems and leaves cilantro, finely chopped
- ½ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- ½ teaspoon cumin powder
- ½ teaspoon chaat masala**
- 1 teaspoon ginger garlic paste
- ¾ teaspoon ajwain
- 5 tablespoons chickpea flour besan/garbanzo bean flour
- ½ teaspoon salt or to taste
- 2 tablespoons water
- 1 litre oil to deep fry
Instructions
- Preheat 1 litre oil in a deep kadai/saucepan/deep-fat fryer to 180℃ (356℉)***.
- Add 250 g white onion (finely sliced), 2 green finger chillies (chopped), 6 stems fresh coriander, stems and leaves (chopped), ½ teaspoon turmeric powder, ¼ teaspoon red chilli powder, ½ teaspoon cumin powder, ½ teaspoon chaat masala**, and 1 teaspoon ginger garlic paste to a large mixing bowl.
- Crush ¾ teaspoon ajwain between your palms and add to the same bowl.
- Next, add 5 tablespoons chickpea flour and ½ teaspoon salt. Mix well using your hands, so all the spices and flour evenly coats the onions. Massage the mixture for a minute, to release extra water.
- Add 2 tablespoons water and mix well with your hands. The "batter" should be minimal; just enough to stick to the onions.
- Take a small piece of the batter and squeeze into golf-ball sized pieces.
- Once the oil comes to temperature, gently add the onion bhaji. Repeat the shaping process and add these too. Don't overcrowd your fryer.
- Fry the gluten free onion bhaji until golden and crispy, turning halfway. Carefully remove with a frying spoon and drain any excess oil. Repeat the process for any remaining bhaji.
Notes
* Adjust this depending on your spice tolerance.
** Instead of adding chaat masala directly into the onion bhaji batter, you can sprinkle it over the bhajis once they've finished frying. This is more traditional!
*** See instructions for air-frying and baking below:
To air-fry onion bhaji, preheat an air fryer to 200°C. Grease the air-fryer basket and carefully place your onion bhaji balls inside. Space them out well! Brush or spray the tops with oil and air-fry for 10 minutes, rotating half-way.
To bake onion bhaji, preheat your oven to 200°C. Line a baking tray with parchment paper. Add the onion bhaji balls, spray with oil, and bake for 25 minutes. Check halfway and spray more oil if necessary, or cover if they get too brown.
Nutrition
Serving: 1gCalories: 723kcalCarbohydrates: 5gProtein: 1gFat: 79gSaturated Fat: 6gPolyunsaturated Fat: 22gMonounsaturated Fat: 50gTrans Fat: 0.3gSodium: 128mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 49IUVitamin C: 3mgCalcium: 8mgIron: 0.3mg
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