Onion Bhaji (Pakora)

The perfect rainy-day snack with masala chai. Let the sliced onions sit with salt first – they release water, so you need very little extra.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 15 min
• Cook 15 min
• Vegan · gluten-free

Ingredients

• 3 onions, thinly sliced
• 1 tsp salt
• 100 g gram flour (besan)
• 2 tbsp rice flour (for crunch)
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• ½ tsp ajwain
• 1 green chilli and coriander, chopped
• Oil for frying
• Chaat masala to sprinkle

Method

1. Mix onions and salt and leave 10 minutes.
2. Add besan, rice flour, spices, chilli and coriander. Mix with your hands – add water only if needed for a thick coating.
3. Heat oil to 170 °C. Drop small loose handfuls in and fry 4–5 minutes until deep golden and crisp.
4. Drain, sprinkle chaat masala and serve with mint or tamarind chutney.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.