Onion Bhajjis are small spiced fritters with onions. Classic appetizers of Indian cuisine, they are traditionally made using chickpea flour, but for this recipe I used yellow pea flour.
Preparation: 15 minutes
Cooking: 15 minutes
Yields about 20 small Bhajjis
- 2 tbsp. chopped flat-leaf parsley or 1 tbsp. of dried parsley
- 150 ml of water
- The juice of 1/2 lime
- Two large yellow onions, thinly sliced
- 1 garlic clove, finely chopped
- 1 tbsp. finely chopped fresh ginger
- 150 grams of yellow pea flour
- 1/2 tsp. ground turmeric
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- Salt and pepper to taste
- Chop your onions, the pieces should not be bigger than the bhajjis. Chop the garlic and ginger. If you are using fresh parsley, chop it.
- In a bowl, combine the flour, dry spices, salt and pepper.
- Add water and lime juice, mix well.
- Add the rest of the ingredients and combine.
- Preheat your deep fryer to high heat (if you don’t have a deep fryer, use a large pan with a layer of vegetable oil and heat it over high heat). I do not recommend fryers that have a rotating blade!
- Using two teaspoons, drop small balls of dough and fry in hot oil, allowing space between each Bhajji and turning frequently so that each small Bhajji is nicely browned on each side.
- Drain on absorbent paper and serve hot!