Crispy Onion Bhajis make the perfect naturally gluten free and vegan snack or starter. Light, crispy, and completely moreish!
Hey! Remember last week when I mention that fiiiinally jumped onboard the foodie train and bought myself a Spiralizer? Well it was about damn time! I loved my handy little julienne peeler – it was easy to store, easy to clean, easy to use. But I’m pretty much done with slicing the ever loving you know what out of my fingers every time my mind wandered in the middle of a job. Nope! The only thing I’m slicing is going to be basically everything in my kitchen…other than me that is.
I found this recipe in the Spiralize Now cookbook that I snagged for cheap at TX Maxx (side note: isn’t it weird that it’s called TJ Maxx in the US and TK Maxx in the UK?). Within five minutes of opening my new kitchen toy I flipped through the book and decided upon this recipe for these crispy onion bhajis.
These bhaji’s require no special ingredients, just a few spices, an onion, and coconut oil for frying. If you don’t own a spiralizer yet no worries. You can still make these by slicing the onions by hand, but there might be a few extra tears shed in the process from all the slicing. I’ve recently learned that onion goggles are in fact a thing. Genius.
Enjoy as a snack or starter- these onion bhaji’s won’t disappoint! Just be warned that they are seriously addictive.
- 2 white onions, sliced or spiralized using the flat noodle blade
- 3/4 cup | 105 grams gram flour/chickpea flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground tumeric
- 1 green chili, , deseeded and finely chopped
- 2 tablespoons freshly chopped cilantro
- 1 teaspoon lemon juice
- 5-6 tablespoons water
- coconut oil for frying
- Place the flour, baking powder, salt, cumin, tumeric, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add in the water.
- Once you've got a thick batter, add the onions slices and stir to coat with the batter. I find this step is easiest if you just mix with your hands.
- Heat a large wok on the stove top on a medium heat and melt enough coconut oil so that you've got about a half inch layer of oil.
- Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 bhajis at a time. Fry for about a minute on each side and then flip the bhajis to get the other side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of you batter in gone.
- Serve these hot on their own or with a cucumber mint raita and enjoy!
Recipe adapted from the Spiralize Now cookbook
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