PREPARE THE ONIONS - Peel the onion, wash and cut the onions in to thin slices. Cut them into halves again.
MIX THE INGREDIENTS - In a mixing bowl, all all the dry ingredients - onion, flour, spices and salt.Mix them with clean hands and allow them to sit for at least 20 minutes ( or longer - up to 1 hour )
ONION BHAJI BATTER - After 20 minutes, squeeze the onions with your hands to release the water. Combine the mixture together to form a thick batter. If you feel the batter is too dry, add 1 teaspoon of water at a time until the batter coats the onions well.
If you feel, during the process of frying the batter has gone a bit watery, you can add 1-2 tsp of gram flour too.
FRYING THE BHAJIS - Heat Oil Check if your oil is sufficiently hot by adding a pinch of the onion bhaji batter. If it bubbles up immediately, you know the oil is ready for frying the remaining Onion Pakora.
Using a spoon or clean hands, add small onion bhaji batter portions into the oil and fry for 3-4 minutes. Flip the bhaji's once they are light brown on one side and fry until they are brown all over and evenly cooked.
Check if they’re cooked inside and the bhaji is not wet. Drain the fried fritter on a kitchen roll or absorbent paper to soak up any excess oil.
SERVE - Serve with your favourite coriander chutney or raita.
STORE & REHEAT - Store any leftover onion bhaji's in an airtight container and refrigerate upto 3 days. To reheat, place them on a baking tray and cook in a preheated oven at 150C for 10-15 minutes.
OPTIONALFor added flavours, you can also add 1/2 tsp Garam masala or Curry Powder. I also love to add Carom Seeds or Cumin seeds to the bhaji's for a change. For Extra crispy Onion Bhaji, add 1 Tbsp of Rice Flour to the batter.