Name: Indian Onion Bhaji
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 servings
Ingredients: 2 medium onions (sliced); 1 cup chickpea flour; 1 Tbsp nutritional yeast ((optional)); 3/4 tsp ground cumin; 3/4 tsp salt; 1/2 tsp ground turmeric; 1/2 cup water; 1 tsp lime juice ((or lemon juice)); 1 green hot chili pepper (finely chopped); 1 Tbsp parsley (chopped (or cilantro)); 3 Tbsp oil (for frying (I used coconut))

Crispy Onion Magic: Indian Bhaji

Okay, quick question—who doesn’t love crispy, spicy goodness? Seriously, if you don’t, we need to talk! These Indian onion bhajis are like little hugs for your taste buds. They’re super easy to make, and trust me, you’ll be munching on them while binge-watching your latest obsession.

Main dish photo — *The finished dish — looks amazing, right?*

Create a hyper-realistic photo of the finished Indian Onion Bhaji, featuring a clear subject, with a crucial imperfection (like a bite taken out or a crumb), natural lighting, slightly messy background, and professional photography terms (“candid food photo,” “50mm f/1.8 lens,” “shallow depth of field”).

Okay, Let’s Talk Ingredients

So, here’s the deal—these bhajis are all about the simple stuff! You need:

– 2 medium onions (slice ‘em up nice and thin)
– 1 cup chickpea flour (this stuff is magic, trust me)
– 1 Tbsp nutritional yeast (totally optional, but why not?)
– 3/4 tsp ground cumin (that warm, cozy flavor)
– 3/4 tsp salt (gotta season those babies!)
– 1/2 tsp ground turmeric (for that gorgeous color)
– 1/2 cup water (just enough to bring it all together)
– 1 tsp lime juice (or lemon, whatever you have)
– 1 green hot chili pepper (finely chopped for a kick)
– 1 Tbsp parsley (or cilantro if you’re feeling wild)
– 3 Tbsp oil (I used coconut, but any frying oil works)

Seriously, it’s like a mini trip to the grocery store and you’re the star of the show!

So Here’s Why I Make This Constantly

Okay, so picture this: I’m at home, kinda bored, scrolling through my recipes, and I stumble upon this one. I think about the last time I made it—my friends came over, and we ended up having a FULL ON bhaji party in my kitchen! We were just frying and laughing, and I was like, “Why don’t I do this more often?!”

Every bite brings back that vibe—the crunch, the spices, and the memories. Plus, who can resist the smell of onions sizzling? It’s like a siren call for every hungry person within a five-mile radius. 😂

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

The One Trick That Changes Everything

Okay, here’s my golden rule: don’t skimp on the oil when frying. I mean, it’s not deep-fried heaven, but a good tablespoon makes all the difference! It gets those bhajis crispy without soaking them. Seriously, you want that crunch, right?

Don’t Mess This Up (My Top Tips)

1. Slice your onions thin! If they’re chunky, they won’t cook right (and it’ll just be a mess).
2. Watch the heat—too high, and they’ll burn; too low, and they’ll be sad and soggy. Medium heat is where the magic happens.
3. Check ‘em regularly. Bake for 20 minutes. Actually, start checking at 18… Keep an eye on those babies!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (which is a miracle), let them cool completely and throw them in an airtight container. They’ll last a couple of days in the fridge, but honestly, I usually just reheat them in the oven to get that crispy vibe back. Microwaving is a NOPE for these.

If You Liked This, You’ll Probably Like These Too

You know what else you should make?
– Aloo Tikki—those potato patties are SO good.
– Chana Masala—because who doesn’t need a good chickpea dish?
– Samosas—they’re like little pockets of joy.

So, what’s your favorite snack to whip up when you’re feeling peckish? Let’s trade recipes! Can’t wait to hear what you think of the bhajis! 💖

Indian Onion Bhaji

Flavor-packed Indian Onion Bhaji with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Category: Dinner

Yield: 12 servings servings

Ingredients

2 medium onions (sliced)

1 cup chickpea flour

1 Tbsp nutritional yeast ((optional))

3/4 tsp ground cumin

3/4 tsp salt

1/2 tsp ground turmeric

1/2 cup water

1 tsp lime juice ((or lemon juice))

1 green hot chili pepper (finely chopped)

1 Tbsp parsley (chopped (or cilantro))

3 Tbsp oil (for frying (I used coconut))

Instructions

You can watch the video in the post for visual instructions.First, peel and then use a sharp knife or mandoline to slice the onions into thin strips and set them aside.
In a medium/ large mixing bowl, combine all the remaining ingredients (except the oil) and whisk into a medium-thick batter. If the batter is too thick, add a little more water, one teaspoon at a time.
Stir in the sliced onion (I used my hands), mixing well until they’re fully and evenly coated in batter.
Meanwhile, heat a large skillet over medium heat with at least one tablespoon of coconut oil. Once hot, use tongs to drop small portions of the battered onions into the pan (I cooked 4 fritters at a time).
Cook the onion bhaji for about 2-4 minutes per side until golden and crispy. Repeat with the remaining onion mixture and enjoy!