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frying Indian
Onion Bhajis Recipe-748

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Comments: 1


These crisp vegetable fritters are made with chickpea flour, also known as gram flour, which can be found in Indian food shops. Good with a simple raita of plain yogurt mixed with chopped mint and a squeeze of lemon juice.

Yield: Makes 4 servings
Prep time: 15 Mins
Cooking time: 15 Mins


  • 1½ cups chopped onions
  • ¾ cup chickpea flour
  • 2 tsp cumin seeds
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 fresh hot green or red chile, seeded and minced
  • Vegetable oil, for frying

Special Equipment:

  • Deep-fat fryer or large saucepan
  • Deep-frying thermometer


1. In a large bowl, mix together the onions, chickpea flour, cumin seeds, coriander, turmeric, and chile. Add enough cold water (about ½ cup) to make a thick batter.

2. Pour enough oil into a large, deep saucepan to reach 2 in (5cm) up the sides, and heat to 350°F (180°C). In batches, carefully add spoonfuls of batter (about the size of golfballs) to the oil. Deep-fry, about 3 minutes, turning occasionally, until golden.

3. Using a slotted spoon, transfer the bhajis to paper towels to drain.

4. Just before serving, return the bhajis to hot oil and deep-fry again until crisp and golden-brown. Drain briefly on paper towels and serve hot.


Vegetable Bhajis

Replace one-third of the onion with finely shredded spinach or grated carrot.


Prepare ahead: The batter can be made and covered several hours in advance. If the batter becomes too thick, add a little more water.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 2 cups added oil for frying.

345kcal (17%)
35mg (4%)
5mg (8%)
3mcg RAE (0%)
0mg (0%)
16mg (1%)
2g (10%)
30g (45%)
2mg (10%)

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  • shinseidesigns

    10.09.09 Flag comment

    These were delicious, and very simple and easy to make. Next time I will try replacing a little of the cumin with some salt.


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