Onion Bhaji With Gram Flour Recipe

Instructions

Prepare the onions by peeling, cleaning, and slicing them thinly. Again, cut them in half.

Chopped Greek Chicken Sandwich Recipe

Combine all the dry ingredients (flour, onion, spices, and salt) in a mixing bowl. After combining them with clean hands, let them sit for a minimum of twenty minutes (or perhaps an hour).

ONION BHAJI BATTER: Squeeze the onions with your hands to extract the water after 20 minutes. To make a thick batter, combine the mixture. Add one teaspoon of water at a time to the batter until it thoroughly coats the onions, if you think it’s too dry.

If you think the batter has become a little too runny while it’s cooking, you can add one or two tablespoons  of gram flour too.

Harissa Honey Chicken Recipe

Heating oil for frying the bhajis To test whether your oil is heated enough, add a small pinch of the onion bhaji batter. When it instantly bubbles up, the oil is ready to fry the last of the onion pakora.

Place tiny quantities of the onion bhaji batter into the oil and fry them for three to four minutes, using a spoon or clean hands. Once light brown on one side, flip the bhajis and continue to fry until cooked through and golden all over.

Verify that they are cooked through and that the bhaji is dry. To absorb any extra oil, drain the fried fritter onto a kitchen roll or piece of paper.

SERVE: Accompany with your preferred raita or coriander chutney.

Store any leftover onion bhajis in an airtight container and refrigerate for a maximum of three days. To reheat, put them on a baking sheet and bake for ten to fifteen minutes at 150 degrees Celsius in a preheated oven.