Crispy Baked Onion Bhaji
Crispy, oven-baked onion bhajis made with chickpea flour and aromatic spices. High in protein and fiber, low in saturated fat, and perfect as a healthy appetizer, snack, or side dish.
Equipment
- 1 Large mixing bowl
- 1 small bowl (for spices)
- 1 baking tray
- Parchment paper (for lining tray)
- 1 spoon or spatula
- 1 Knife and Cutting Board
Ingredients
- 3 large onions ≈600g / 1 lb 5 oz, peeled and sliced
- 1 tsp fine sea salt
- 1 tsp cumin seeds
- 2.5 cm 1 inch piece 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
- 1½ tbsp rapeseed canola oil
Instructions
- Prepare and Slice the Onions: Peel 3 large onions (about 600g / 1 lb 5 oz). Slice each onion thinly, then cut the slices into approximately 3 cm (1¼ inch) pieces. Place the onion pieces in a large mixing bowl and sprinkle evenly with 1 teaspoon of fine sea salt. Using your hands, mix and massage the onions gently so the salt begins to draw out their natural moisture. This process softens the onions and enhances flavor while helping the bhajis hold together.
- Rest the Onions: Allow the salted onions to rest for at least 30 minutes, or up to 3 hours if preparing in advance. During this time, the salt will extract water from the onions, which will later help form the bhaji batter.When ready to proceed, gently squeeze the onions with your hands to release the accumulated water back into the bowl. This liquid is key for binding the chickpea flour to create a cohesive mixture.
- Add Spices and Aromatics: To the onion mixture, add 1 teaspoon cumin seeds, 2.5 cm (1 inch) peeled and julienned ginger, ¼ teaspoon turmeric powder, ¾ teaspoon coriander powder, 3 tablespoons finely chopped fresh coriander (cilantro), 2 finely chopped green bird’s eye chilies, and ¼ teaspoon Kashmiri chili powder. Stir the mixture thoroughly until the spices and aromatics are evenly distributed, creating a fragrant, flavorful base for the bhajis.
- Incorporate Chickpea Flour: Sift 100 g (¾ cup) chickpea flour over the onion-spice mixture. Mix thoroughly so that the chickpea flour absorbs the liquid released from the onions, forming a thick batter that binds the onions together. If the mixture seems too dry, add a small drop of water. Conversely, if too wet, sift in a little more chickpea flour. The consistency should be thick enough to form bhajis that hold their shape without crumbling.
- Add Oil and Coat the Mixture: Add 1½ tablespoons of rapeseed (canola) oil to the mixture. Using your hands, massage the oil evenly into the onions and chickpea flour. This step ensures that the bhajis will bake evenly and develop a lightly crisp exterior in the oven. The oil also enhances flavor and prevents sticking.
- Preheat Oven and Prepare Tray: Preheat your oven to 200°C (400°F/Gas 6). Line a baking tray with parchment paper—do not use foil, as the bhajis may stick. Parchment paper ensures easy removal and even baking.
- Shape the Bhajis: Using a spoon or your hands, form the onion mixture into 20 equal-sized balls or small mounds. Place them spaced slightly apart on the prepared baking tray. The size should be consistent so that all bhajis bake evenly.
- Bake the Bhajis: Place the tray in the preheated oven and bake for about 40 minutes, or until the bhajis are golden brown and crisp on the outside. Oven times may vary, so check periodically to prevent over-browning. Rotate the tray halfway through baking if your oven has uneven heat distribution.
- Serve the Bhajis: Once baked, carefully remove the bhajis from the oven and allow them to cool slightly. Serve warm with your choice of chutney or raita.The bhajis are crisp on the outside and tender inside, with rich, layered flavors from the spices and aromatics.
- Optional Deep-Frying Method: For a more traditional texture, you can deep-fry the bhajis. Heat 10 cm (4 inches) rapeseed oil to 165°C (330°F) in a wok or deep saucepan. Fry bhajis in batches for about 2 minutes until lightly golden. Remove and increase the oil temperature to 185°C (365°F), then fry again for another 2 minutes until fully cooked and crisp. Drain on paper towels before serving.
Notes
- Use large, firm onions to ensure the bhajis hold together and develop a sweet, caramelized flavor when baked.
- Allow the salted onions to rest for at least 30 minutes; this draws out moisture and helps the chickpea flour bind.
- Adjust spice levels by adding or reducing green chilies and Kashmiri chili powder.
- Sift the chickpea flour gradually to achieve a thick batter that sticks together without adding extra water.
- Baking time may vary depending on oven performance; check regularly to prevent over-browning.
- Parchment paper prevents sticking; avoid foil for best results.
- For extra crispiness, you can lightly brush the bhajis with a little more oil before baking.