Fried Snacks are a favorite throughout East Africa and these crispy onion fritters are at the top of the list. The onion bhajia recipe below is a simple and delicious African appetizer which can also be served as a side dish.
ONION BHAJIA RECIPE
- 1 bowl
- 1 pan
- 1 stove
- 1 cup Onions, thickly sliced into rings
- 1 cup Gram (Chickpea) Flour
- 1 Pinch Baking Soda
- ½ Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1 Tsp Red Chillies
- ½ Tsp Turmeric
- ½ Tsp Sugar
- ½ Tsp Salt
- ½ Tsp Pepper
- 2 Tbsp Cilantro
- ½ Cup Water
- 1 Tbsp Lemon Juice
- eel 2 Large onions and then slice into ½ in thick ring slices.
- In a bowl, mix well flour, baking soda, and spices with a whisk.
- Pour in water and lemon juice, then whisk into a smooth batter.
- Mix the onions and the batter until evenly mixed.
- Heat enough oil for deep frying to 375°F.
- Carefully drop the batter into the oil and fry for about 4 minutes or until golden brown.
- Drain on a paper towel and then transfer into a 200°F oven to keep warm, before serving.
You could also serve them with a dipping sauce of your choice.
Nutritional ingredients of Onion Bhajia
The nutritional content of Onion Bhajia can vary based on factors such as the recipe, portion size, and cooking method. However, here’s a general overview of the nutritional components you might find in a typical serving of Onion Bhajia:
Nutritional Information (approximate values per serving of Onion Bhajia):
- Calories: Around 150-250 kcal (depending on size and oil absorption)
- Carbohydrates: Approximately 20-30 grams
- Protein: Roughly 3-5 grams
- Total Fat: Around 6-12 grams
- Saturated Fat: Varies based on the oil used
- Dietary Fiber: Roughly 2-4 grams
- Sodium: Approximately 200-400 mg (varies based on added salt)
- Vitamins and Minerals: Onion Bhajia contains small amounts of various vitamins and minerals, such as vitamin C, potassium, and some B vitamins.
Things to pay attention to when cooking Onion Bhajia
- Consistency of Batter: The batter should be neither too thick nor too thin. It should coat the back of a spoon without dripping off too quickly. Adjust the amount of water or chickpea flour to achieve the right consistency.
- Onion Slices: Slice the onions thinly and evenly. Thick slices might not cook through properly, and very thin slices could result in overly delicate fritters that break apart easily.
- Seasoning: Be generous with the seasoning. The batter should have a balanced blend of spices to infuse flavor into the onions.
- Oil Temperature: Heat the oil to the right temperature before adding the Bhajias. If the oil is too hot, the exterior might brown quickly while the interior remains undercooked. If the oil is not hot enough, the Bhajias can absorb excess oil and turn soggy.
- Test a Sample: Always fry a small test Bhajia before frying a larger batch. This helps you gauge the temperature and adjust the batter’s consistency or seasoning if needed.
- Frying in Batches: Avoid overcrowding the frying pan or deep fryer. Fry the Bhajias in small batches to ensure even cooking and proper crispiness.
- Drain Excess Oil: Once the Bhajias are cooked, place them on a paper towel-lined plate to drain any excess oil. This helps retain the crispiness.
- Serve Fresh: Onion Bhajia is best enjoyed when fresh and hot. Serve them immediately to maintain their crispy texture and full flavor.
- Oil Quality: Use a high-quality oil with a high smoke point for frying, such as vegetable oil or canola oil. Avoid using oils with strong flavors that might overpower the Bhajias.
- Salt: Be cautious with the amount of salt you add to the batter, as the onions will release some moisture during frying, which can intensify the overall saltiness.
Serving suggestion Onion Bhajia
- Mint Chutney: Accompany your Onion Bhajia with a refreshing mint chutney. Blend fresh mint leaves, cilantro, green chilies, yogurt, and a touch of lemon juice for a cooling contrast to the warm and flavorful fritters.
- Tamarind Chutney: Serve with a tangy tamarind chutney, made by simmering tamarind pulp with jaggery, dates, and spices until thick and flavorful. This balances the richness of the Bhajias.
- Yogurt Dip: Create a creamy yogurt dip by mixing yogurt with roasted cumin powder, chopped mint, and a pinch of salt. This dip provides a cooling element to complement the spiced Bhajias.
- Sliced Tomatoes and Onions: Serve Onion Bhajia alongside slices of fresh tomatoes and red onions. The crispiness of the Bhajias pairs wonderfully with the juicy freshness of the vegetables.
- Lemon Wedges: Offer lemon wedges on the side for a burst of citrusy flavor. Squeezing a bit of lemon juice over the Bhajias enhances the taste.
- Indian Street Food Platter: Create an Indian street food-inspired platter by serving Onion Bhajia with other favorites like Samosas, Pav Bhaji, and Aloo Tikki.
- Mixed Vegetable Salad: Balance the indulgence of Onion Bhajia with a side salad of mixed vegetables. Toss together cucumber, carrots, bell peppers, and radishes with a light vinaigrette.
- Curries and Rice: Serve Onion Bhajia as a crispy side dish alongside curries and steamed rice. The textures and flavors complement the heartiness of the main course.
- Bread Wraps: Create delightful wraps by placing Onion Bhajia inside warm naan or tortillas along with shredded lettuce, sliced onions, and a drizzle of sauce.
- Fusion Sliders: Craft fusion sliders by sandwiching Onion Bhajia between mini burger buns with a layer of spicy mayo and a slice of tomato.
As the aroma of freshly fried Onion Bhajia lingers in the air, a sense of culinary satisfaction takes hold. Each bite, a harmonious blend of crunchy exterior and tender sweetness within, tells a story of flavors united in a single fritter. Whether enjoyed with a side of chutney, as an appetizer, or a street food delight, Onion Bhajia transcends its humble origins to become a crispy masterpiece that ignites joy in every savory nibble.