Anti Inflammatory Vegan Onion Bhajis
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Learn more →Ingredients
4 servings
- 3 medium yellow onions (about 1 lb total), halved and thinly sliced
- 1 tsp fine salt, divided
- 1 ½ cups chickpea flour (besan)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp chili powder
- ½ tsp garam masala
- ¼ tsp baking soda
- 1 green chili, finely chopped
- ½ cup fresh cilantro, roughly chopped
- 3–4 tbsp cold water, as needed
- vegetable oil, for deep frying (about 4 cups)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For serving
- lemon wedges, for serving (optional)
- mango chutney or mint chutney, for serving (optional)
Can be omittedmango chutney
Instructions
- 1
Place the sliced onions in a large mixing bowl and toss with 1/2 tsp of the salt. Let them sit for 10 minutes until they release some moisture and soften slightly.
- 2
Add the chickpea flour, cumin, coriander, turmeric, chili powder, garam masala, baking soda, and remaining 1/2 tsp salt to the onions. Add the green chili and cilantro, then mix well. The onion moisture should begin to bring the batter together — add cold water 1 tablespoon at a time, mixing between additions, until the mixture holds together when pressed into a rough ball. The batter should be thick and sticky, not pourable.
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