Bhajia Recipe or the onion bhajia recipe with the step by step photos and video is a tasty and a delicious snack which is just perfect with your evening tea. The bhajia recipe or the onion bhajia recipe is nothing but Indian fritters made with gram flour and onion with other spices.
What is a bhajia?
The bhajia is made with gram flour or besan and made into a smooth batter along with spices. Then the onion is added to this batter and fried in oil till golden brown.
Quite popular during the monsoon time, the bhajia recipe or the onion bhajia are just perfect with a cup of tea during a rainy day.
This bhajia recipe or the onion bhajia is made very often during the Ramadan times. This is very easy to put together dish. Which is the reason why it is made very often.
How is the bhajia recipe different from onion pakoda
This recipe should not be confused with the onion pakoda, as it is an entirely different recipe. The onion pakoda is made with little to no water and has a hard and crisp flavor. This bhajia recipe is petty soft and melts in the mouth.
We even make the punjabi kadhi with this bhajia recipe. Only the amount of soda will differ. As we want the bhajia to soak up the kadi, we add little bit more soda in it. But in this onion bhajia recipe, we just add a little less. Apart from that everything else is pretty much the same.
Can we reheat the onion bhajia?
Yes, you can prepare this onion bhajia recipe a day ahead and then reheat them in the oven. Once you prepare the bhajias, allow them to cool. Then wrap them in a foil and store it. Just reheat them in the oven when you need to serve. Do not refrigerate as they might turn soggy or mushy. And do not reheat in the microwave either.
How do you make vegan onion bhajia recipe?
All the ingredients in this recipe are vegan, hence it is a purely vegan recipe. So enjoy all you can if you are a vegan.
How do you make the onion bhajia recipe?
- First, combine all the ingredients for making the batter.
- Next, add in the onion, green chili and coriander leaves
- Take a spoonful and drop in hot oil.
- Fry till golden brown.
That’s it, your amazing onion bhajia will be ready in no time at all.
Pro Tips / Important things to remember while making this onion bhajia recipe
- Always fry over medium heat for perfectly fried bhajias.
- Do not make the batter too runny or thick. Just make the right consistency.
- You can add in more onion or green chili if you prefer.
Step by Step pictorial of making this dish
- Take all the ingredients for preparing the batter in a bowl. Add required amount of water to make a thick paste.
- Whisk together nicely to make a smooth batter. Ensure there are no lumps in the batter as that might leave a bad taste in the mouth.
- Add the onions, green chili and coriander leaves.
- Mix them into the batter well.
- Take a spoonful of batter at a time. Do not take a big spoon. A large teaspoon will be sufficient to make this bhajia recipe.
- Drop them in hot oil. Always cook over medium heat. If you cook on high heat, the bhajias will be burnt outside and inside the batter will be still raw. And if you cook on low flame, they will absorb too much oil and you will end up with oily bhajias.
- Fry on both the sides till golden brown in color. Drain from oil and set on a kitchen towel. Serve hot with mint chutney or ketchup.
Let’s get started with the bhajia recipe or the onion bhajia recipe
Bhajia Recipe, Onion bhajia recipe
For The Batter
- 1 cups gram flour / besan
- 2 tbsp rice flour
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp ginger garlic paste
- pinch of baking soda
- 1/2 tsp salt or to taste
- 1 no. onion roughly chopped or sliced
- 2 no. green chili chopped
- 2 tbsp coriander leaves chopped
Preparing the Batter
- Mix the besan, turmeric powder, rice flour, ginger garlic paste, red chili, salt and baking soda in a bowl. Add water slowly to make a thick batter.
- Next, mix in the onion, coriander leaves and green chili. Mix well.
- Drop them in hot oil by the spoonful and fry till it is golden brown in color on medium heat.
- Always fry over medium heat.
- You can prepare this a day ahead. Store them in a tin foil and reheat them in the oven the next day.
- Just add enough water to make the right consistency. So always slowly add the water.
Signing off until next time,
This recipe was originally published in July, 2016. New, Image, Step by step photos and video have been added for better understanding for the readers. The recipe has been made printable in October 2018.
If you see any inappropriate ads on my blog, please use the report button at the bottom of the ad or send me the url to firstname.lastname@example.org.
DID YOU LIKE THIS RECIPE?
Please leave your comment below and give a star rating.
Snap a picture and send it to our Facebook page.