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Onion Bhaji o Bhajis de cebolla: el aperitivo indio más crujiente y sin gluten

Print Recipe: Onion Bhaji (Crispy Indian Onion Fritters) – Easy Gluten-Free Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Cuisine: India
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 300g or 2–3 medium red onions
  • 100g chickpea flour (besan, approx.)
  • 2 tbsp rice flour or cornstarch
  • 2 green chilies, finely chopped
  • 15–20 sprigs fresh coriander, chopped
  • ½ lemon juice
  • 1 tsp turmeric powder
  • 1 tsp red chili powder or Kashmiri chili powder
  • 2 tsp ground cumin
  • Salt to taste
  • Neutral oil (sunflower or mild olive oil) for frying

Method
 

  1. Finely slice the onions (about 1 mm thick) and separate the layers by hand.
  2. Add lemon juice and salt, mix well, and let rest for 10–15 minutes to release moisture.
  3. Add the spices, chopped coriander, green chili, and rice flour.
  4. Gradually add chickpea flour, mixing by hand. Add a little water only if needed, when the onion strands start sticking together, it’s ready.
  5. Put the oil in a deep pan or wok on high heat.
  6. Once the oil is hot, take small portions of the mixture, press slightly with your thumb, and drop gently into the oil.
  7. Fry them for 4-5 minutes on medium heat.
  8. Flip them, turn the heat on high, and fry until golden brown and crisp.
  9. Drain on paper towels and serve hot.
  10. Onion Bhajis are best enjoyed with Green Chutney (made with coriander and mint) or a cooling Yogurt Raita. And if you want the full Indian experience, serve them with a hot cup of Masala Chai.

Notes

  • Cut the onion into thin slices, around 2 mm thick. Thin slices cook evenly and turn beautifully crisp. Thicker slices also make it harder to shape the bhajis and may stay raw inside. Use a sharp knife or a mandoline for best results.
  • Rice flour makes the pakoras extra crispy — cornstarch is a fine substitute.
  • Avoid overcrowding the pan, or they’ll stick together.
  • Drop in a small piece of onion to test: if it floats and bubbles immediately, the oil is ready.
  • Frying too many at once lowers the oil temperature, making them soggy. Work in batches and give them space to fry evenly.