- 5 Medium sized onions sliced thinly lengthwise
- 1/2 cup gram flour (besan) approximately OR as required
- 2 1/2 tbsp rice flour
- 2 tsp fine semolina/rawa
- 1/4th" finely chopped ginger
- 2 green chillies finely chopped
- 8 sprigs coriander leaves finely chopped
- 1/8 asafoetida
- 1/8 tsp turmeric powder
- 3 tsp kashmiri chilly powder (adjust to spice required)
- 1 tbsp hot oil to be added to the onion mix
- Salt to taste
- Oil to deep fry
- Separate the thinly sliced onions into segments.In a large mixing bowl add onions, green chilly, ginger, coriander leaves, asafoetida, turmeric powder, red chilly powder, salt.Mix all ingredients well by hand and keep aside for 15 minutes.The onions and salt will release moisture. Just before preparing the bhajjis/fritters add rice flour, rawa,besan a little at a time in such a way that the onion mix is coated with besan.DO NOT ADD WATER. Add 1 tbsp hot oil to the batter and mix well.
- Heat oil in an iron kadai over medium flame. When hot take a small portion of the mixture and gently drop 5 to 6 portions without giving it any shape in the oil and deep fry till golden brown on medium flame. Stir frequently so that the fritters cook evenly on all sides.
- Once done remove them with a slotted spoon, drain excess oil and place them on an absorbent paper to drain excess oil.. Repeat process for the rest of the batter. Serve hot with steaming hot rice and piping hot dal or even with spicy chutney.
- The quantity of besan to be added depends on the moisture released by the onions and salt.
- Adding hot oil, semolina and rice flour to the onion mix will make the fritters crispier.
- Adding rice flour also prevents the bhajjis from absorbing more oil. This helpul tip was shared by Chef DEVWRAT JATEGAONKAR.
- Fry fritters over medium flame only.
- Use oil with high smoke point eg; Refined groundnut oil.
- If you like the flavour of ajwain you can add it in place of ginger. Both aid digestion as besan is hard to digest.