Rye Free Vegan Onion Bhajis

Total time50 min

Prep time20 min

Cook time20 min

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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)
Bobs Red Mill Flour Chickpea Stone Ground - 16 Oz Navitas Organics Organic Chickpea Flour, 10 oz Pure Living Organic Sprouted Garbanzo Flour Deep Foods Besan Farine de Pois Chiche Flour Vitacost Ground Garbanzo Flour - Gluten Free
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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)

For serving

lemon wedges, for serving (optional)
mango chutney or mint chutney, for serving (optional)

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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