INGREDIENTS
🧺 Ingredients:
- 2 large onions – thinly sliced
- 1 cup besan (gram flour)
- 1 tbsp rice flour (for extra crispiness)
- 2–3 green chilies – finely chopped
- 1 tsp ajwain (carom seeds) OR jeera (cumin)
- 1 tsp red chili powder
- ¼ tsp haldi (turmeric)
- Salt – to taste
- Fresh coriander leaves – chopped
- A pinch of baking soda (optional)
- Hot oil – for frying
Recipe
- 1️⃣ Prep the Onion Mixture:
- - In a big bowl, add thinly sliced onions.
- - Add salt, mix well and let sit for 10 minutes – this draws out moisture.
- - Add green chilies, coriander, ajwain, turmeric, red chili powder.
- - Mix in besan + rice flour gradually. Use the moisture from onions – don’t add water!
- - The mixture should be slightly sticky, not runny.
- - 💡 Add a pinch of baking soda now for extra fluff if you like.
- 2️⃣ Fry the Bhajis:
- - Heat oil in a deep kadai or pan on medium flame.
- - Take small portions of the onion mixture and drop into oil.
- - Do not overcrowd the pan.
- - Fry until golden brown and crispy, flipping occasionally.
- - Drain on paper towels.
- 🥣 Serve Hot With:
- - Green chutney or imli chutney
- - Dry garlic chutney for Maharashtrian vibes
- - Hot cutting chai – mandatory! ☕