Growing Chefs! Ontario Onion Bhaji

Onion Bhaji

Fried goodness. If you get bhajis, make sure they are fried fresh. They don’t have a long shelf life. Our advice? Make, fry, chomp, repeat.
Serves 4
2 large onions, thinly sliced1 cup chickpea flour1/2 teaspoon baking powder1 teaspoon salt1 teaspoon cumin, ground1/2 teaspoon turmeric, ground1 teaspoon cili flakes2 tablespoons cilantro, dried1 teaspoon lemon juice5 tablespoons water, more if needed salt and pepper to taste oil for frying
Measuring spoonsMeasuring cupsMixing bowls, various sizesSpatulaLarge potTongsCutting boardChef's knifeTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Slice the onions, toss with cumin, turmeric, chili flakes, cilantro, and lemon juice.

In a separate bowl combine the chickpea flour baking powder and salt.

Toss in the onions with the chickpea flour mix. Add in the water and stir to combine. If too thin add more chickpea flour, if too thick add a tablespoon of water at a time.

Get Cooking!

Heat oil in a large pot over medium high heat.

Spoon lumps of batter in, and fry until golden brown.

Flip over and drop heat to medium to finish cooking through. Transfer to a parchment lined baking sheet.