Description
These Indian Onion Bhajis are the ultimate crispy and flavorful treat, with a golden exterior that gives way to tender, spiced onions inside. Packed with cumin, turmeric, and a hint of green chili heat, they deliver a delicious burst of flavor in every bite. The chickpea flour creates a perfect gluten-free batter, while the fresh parsley (or cilantro) adds a touch of brightness.
Ingredients
2 medium (300 g) onions, sliced
1 cup (100 g) chickpea flour
1 Tbsp nutritional yeast (optional)
¾ tsp ground cumin
¾ tsp salt
½ tsp ground turmeric
½ cup (120 ml) water
1 tsp lime juice (or lemon juice)
1 green hot chili pepper, finely chopped
1 Tbsp parsley, chopped (or cilantro)
3 Tbsp oil for frying (I used coconut)
Instructions
Peel and slice the onions into thin strips using a sharp knife or mandoline. Set aside.
In a medium mixing bowl, whisk together chickpea flour, nutritional yeast, cumin, salt, turmeric, water, lime juice, and chili pepper to form a medium-thick batter. Add more water if the batter is too thick, one teaspoon at a time.
Stir the sliced onions into the batter until fully coated.
Heat a large skillet over medium heat with 1 tablespoon of coconut oil. Once hot, drop small portions of the battered onions into the skillet.
Cook each side for 2-4 minutes until golden and crispy. Repeat with the remaining batter.
Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 250