Crispy Baked Onion Bhajis
Golden, crispy onion bhajis baked to perfection, combining fiber-rich onions and protein-packed chickpea flour. Lightly spiced and perfect for snacking or pairing with chutney or raita. Oven-baked for a healthier twist on this classic favorite.
Equipment
- 1 large mixing bowl
- 1 Sharp Knife
- 1 Cutting board
- 1 Baking tray
- Parchment paper
- 1 teaspoon measuring spoons
- 1 tablespoon measuring spoons
Ingredients
- 3 large onions about 600g/1 lb 5 oz, peeled and finely sliced
- 1 tsp fine sea salt
- 1 tsp cumin seeds
- 2.5 cm 1 inch ginger, peeled and julienned
- ¼ tsp turmeric powder
- ¾ tsp coriander powder
- 3 tbsp fresh coriander cilantro, finely chopped
- 2 green bird’s eye chilies finely chopped
- ¼ tsp Kashmiri chili powder
- 100 g ¾ cup chickpea flour
- 1 ½ tbsp rapeseed canola oil
Instructions
- Prepare the Onions: Start by peeling three large onions. Slice them as thinly as possible to ensure they cook evenly and become beautifully crispy. Once sliced, cut the strips into approximately 3 cm (1¼ inch) lengths. Place the onions in a large mixing bowl. Sprinkle one teaspoon of fine sea salt over the onions and gently mix them with your hands, ensuring that every slice is coated. The salt will help draw out excess moisture, which is essential for achieving the perfect texture in your bhajis.
- Rest the Onions: Allow the salted onions to sit for at least 30 minutes. This resting time can extend up to 3 hours if needed. During this period, the salt will draw out water from the onions, creating a natural liquid that will help bind the bhaji batter later. After resting, use your hands to gently squeeze the onions, releasing the remaining water into the bowl. This step ensures your bhajis stick together without needing extra liquid.
- Add Aromatics and Spices: Next, prepare the aromatic base. Peel and julienne a 2.5 cm (1 inch) piece of fresh ginger. Finely chop two green bird’s eye chilies and three tablespoons of fresh coriander (cilantro). Add these ingredients to the onions along with one teaspoon of cumin seeds, ¼ teaspoon of turmeric powder, ¾ teaspoon of coriander powder, and ¼ teaspoon of Kashmiri chili powder. Mix thoroughly with a spoon or your hands, ensuring that every onion slice is coated evenly with the spices and herbs.
- Incorporate the Chickpea Flour: Sift 100 g (¾ cup) of chickpea flour directly over the onion mixture. Use your hands to fold the flour into the onions gently, taking care not to crush the slices. The water released from the salted onions should be enough to create a sticky batter that binds the onions together. If the mixture feels too dry, you may add a tiny drop of water, but usually, this is not necessary. Conversely, if too much water is released, sift in a small additional amount of flour to achieve the correct consistency.
- Coat with Oil: Drizzle 1½ tablespoons of rapeseed (canola) oil over the mixture. Using your hands, gently massage the oil into the onions. This step helps distribute the oil evenly, which enhances browning and adds subtle richness to the bhajis when baked.
- Preheat the Oven: Preheat your oven to 200°C (400°F/Gas Mark 6). While waiting for the oven to heat, line a baking tray with parchment paper. Avoid using foil, as the bhajis may stick and lose their delicate texture.
- Shape the Bhajis: With clean hands or a spoon, take portions of the onion mixture and form them into roughly equal-sized balls. Aim for 20 portions in total to ensure even cooking. Place each bhaji gently onto the parchment-lined tray, leaving space between them so they crisp properly without sticking together.
- Bake to Perfection: Place the tray in the preheated oven and bake for about 40 minutes. Oven temperatures may vary, so start checking around 35 minutes. The bhajis should turn a golden brown and feel firm to the touch. For extra crispiness, you may rotate the tray halfway through baking to ensure even browning.
- Serve and Enjoy: Remove the bhajis from the oven and let them cool for a few minutes. Serve warm with your favorite chutney or a cooling raita. These baked bhajis are perfect for snacking, serving as an appetizer, or enjoying alongside a main meal.
- Deep-Frying Method: If you prefer a traditional fried version, heat 10 cm (4 inches) of rapeseed (canola) oil in a wok or deep saucepan to 165°C (330°F). Fry the bhajis for about 2 minutes until they start to brown, then remove and let them rest. Increase the oil temperature to 185°C (365°F) and fry again for 2 more minutes until golden, crispy, and fully cooked inside. Drain on paper towels to remove excess oil and serve immediately.
Notes
- Use large, firm onions for the best texture; softer onions can release too much water and make the bhajis soggy.
- Let the salted onions rest long enough to release their moisture—this is key to binding without adding extra water.
- Adjust spice levels according to your taste; Kashmiri chili powder adds color without too much heat.
- Parchment paper is essential for baking; foil can cause bhajis to stick and tear.
- For extra crispiness, rotate the baking tray halfway through cooking.
- These bhajis can be made ahead and reheated in a hot oven for a few minutes to refresh the crispiness.
- Chickpea flour is the main binding agent; adding too much water can make the mixture sloppy, so go slow.
