How do you make crispy Spring Onion Bhajis at home?

To make crispy Spring Onion Bhajis, slice spring onions thinly and mix them with chickpea flour, rice flour for extra crunch, and spices like cumin and chili powder. Add water gradually to make a thick batter that coats the onions well. Heat oil in a deep pan and drop spoonfuls of the batter into the hot oil. Fry in batches until golden brown and crisp, about 3-4 minutes per side. Drain on paper towels before serving to remove excess oil.

What spices work best in Spring Onion Bhajis?

Common spices for Spring Onion Bhajis include cumin seeds, coriander powder, turmeric, red chili powder, and garam masala. Fresh green chilies can be added for heat, while ginger and garlic enhance flavor. The spices should be balanced to bring out the natural sweetness of the onions without overpowering them.

Can Spring Onion Bhajis be made gluten-free?

Yes, Spring Onion Bhajis are naturally gluten-free when made with chickpea flour (besan) alone. Avoid adding wheat flour and use rice flour or cornflour instead to improve crispiness. Always check labels to ensure the flours are certified gluten-free if you have celiac disease or severe gluten intolerance.

How do I store and reheat leftover Spring Onion Bhajis?

Store leftover bhajis in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking tray and warm in a preheated oven at 350°F (175°C) for 8-10 minutes to restore crispness. Avoid microwaving, as it can make them soggy.

What are some good dips to serve with Spring Onion Bhajis?

Spring Onion Bhajis pair well with tangy tamarind chutney, cooling mint yogurt sauce, or fresh coriander chutney. These dips complement the spices in the bhajis and add freshness. You can also serve them with simple plain yogurt mixed with a little salt and lemon juice for a mild contrast.

Spring Onion Bhajis Recipe With Fresh Mint And Coriander Chutney

Ingredients

Scale

160g gram flour (chickpea flour)

25g plain flour

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

2 tsp black mustard seeds

½ tsp sea salt, plus extra for seasoning

250ml chilled lager

250g spring onions (about 12), finely sliced at an angle

2 shallots, finely sliced

Vegetable oil for deep frying

Small bunch of mint leaves, picked

Small bunch of coriander, chopped

1 green chilli, chopped

Thumb-sized piece of ginger, chopped

Pinch of ground cumin

Juice of 1 lemon

2–3 tablespoons of cold water (for the chutney)

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Instructions

1-First, in a large bowl, combine 160g gram flour, 25g plain flour, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 2 tsp black mustard seeds, and ½ tsp sea salt. Gradually whisk in 250ml chilled lager to form a smooth batter, making sure there are no lumps for even frying.

2-Next, stir in the 250g finely sliced spring onions and 2 shallots into the batter, mixing gently to distribute evenly. For the chutney, blend the small bunch of mint leaves, small bunch of chopped coriander, 1 chopped green chilli, thumb-sized piece of chopped ginger, pinch of ground cumin, juice of 1 lemon, and 2-3 tablespoons of cold water until smooth.

3-Then, heat vegetable oil to 180°C in a deep pan for frying. Test the oil by dropping a small amount of batter; it should sizzle immediately. Carefully drop heaped tablespoons of the batter into the hot oil in batches, frying for 3-4 minutes until golden and crisp.

4-After frying, drain the bhajis on paper towels, season with extra sea salt, and keep them warm in a low oven. Serve the bhajis hot with the prepared chutney for a fresh contrast. For more ideas on similar quick meals, try this falafel pita sandwich recipe which pairs well with dips.

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Notes

🌡️ Maintain oil temperature at 180°C for best frying results.
🥣 Avoid thick or runny batter for optimal crispiness.
🔥 Keep bhajis warm in a low oven while finishing the batch.
🥗 The chutney can be prepared in advance and refrigerated.

Author: Brandi Oshea
Prep Time: 15 minutes
Total cooking and preparation time: 50 minutes
Cook Time: 35 minutes
Category: Appetizer
Method: Deep frying
Cuisine: Indian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 315 kcal
Sugar: 3.4 g
Sodium: 0.7 g
Fat: 13.1 g
Saturated Fat: 1 g
Carbohydrates: 29.6 g
Fiber: 6.6 g
Protein: 12.3 g
Cholesterol: 0 mg