Easy Kanda Bhaji (gluten-free and vegan onion bhaji recipe)
Crispy and golden brown, with a delectable blend of spiced onions cocooned within, these Onion Bhaji are an absolute delight. With each bite, savor the aromatic spices, the slight heat of chilies, and the tantalizing crunch that make these pakoras a delicious appetizer, a crowd-pleasing snack, or a tempting addition to your Indian feast.
Servings: 14 bhaji
Calories: 343kcal
Cost: $5
Ingredients
Bhaji:
- 1 ⅓ cup chickpea flour aka Gram flour, or Besan
- 2 tablespoons white rice flour
- 2 minced green chili peppers or to taste
- ½ teaspoon cumin jeera
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon grated fresh ginger
- 2 tablespoons minced fresh cilantro leaves
- ¾ teaspoon salt
- ½ teaspoon asafetida Hing
- 2 ½ cups 280 grams thinly sliced onion
- Up to 3 tablespoons water
For frying:
- 2 cups Canola oil, vegetable oil, or sunflower oil
For serving:
- Mint sauce
- Tamarind sauce or chutney
- Fresh cilantro leaves to garnish
Instructions
- Place the chickpea flour, rice flour, green chilies, cumin powder, Kashmiri chili powder, turmeric powder, grated fresh ginger, fresh cilantro leaves, salt, and asafoetida powder into a mixing bowl.
- Whisk them together.
- Add the very thinly sliced onions and squeeze them by hand as you mix them with the other ingredients so that their moisture creates a thick dough around the sliced onions.
- Add the water and mix by hand, so the water loosens the dough to coat all the onions.
- Heat oil in a pot on the stove over high heat to 350-365 degrees Fahrenheit (176-185 centigrade), or prepare your air fryer, by lightly spraying the tray with cooking oil.
- Form the onion mixture into roughly shaped 2-3 tablespoon-size fritters. Do not compress them or smooth the outsides, as the rough form, and stray bits of onion help the bhaji to be crispy.
- Fry or air-fry in batches, ensuring not to overcrowd your pot or air fryer. Use a spider or slotted spoon to stir and flip the bhaji over as they cook once or twice. Fry for 2-3 minutes until crispy and golden brown. Too light in appearance, and they will probably not be cooked internally, and too dark and they will have a burnt taste.
- Place the fried bhaji on paper towels to absorb any excess oil.
- Serve with chutney, tamarind, or mint sauce and garnish with fresh mint and cilantro leaves if desired.
Notes
- Adjust the spiciness according to your preference by increasing or decreasing the amount of green chilies and Kashmiri chili powder.
- If you want MORE flavor, consider adding a sprinkle of ajwain seeds or curry leaves to the mixture before you add the onions.
- For a healthier alternative, consider air frying the bhajis instead of deep-frying them. Coat the air fryer tray with cooking oil spray before placing the fritters on the tray.
- Always fry the bhajis in small batches to maintain consistent heat and ensure they cook evenly, without sticking together.
- Keep an eye on the frying process, as cooking times may vary. Adjust the cooking time to achieve the desired level of crispiness and color.
- Serve the bhajis immediately after frying for the best texture.
- VERY thinly slicing the onions is the key to the crispy onion bhajis and allows the most moisture from the onions to sweeten and flavor the batter.
Nutrition
Calories: 343kcal | Carbohydrates: 10g | Protein: 3g | Fat: 33g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Sodium: 133mg | Potassium: 142mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg