Kitchen Sanctuary's video: The secret to light and crispy Onion Bhajis

Finely sliced onion smothered in a simple, fragrantly spiced batter and fried to crispy perfection, these Onion Bhajis are going to knock your socks off :) This recipe uses gram flour - which is a flour made from chickpeas. This means they're also naturally gluten free! The gram flour is pretty inexpensive (and you can use it for my chicken pakora too!) Free printable recipe available on our site: https://www.kitchensanctuary.com/onion-bhaji/ Ingredients for the Onion Bhajis: ▢ vegetable oil for deep frying - – approx. 3-4 cups (720-960ml) ▢ 2 large onions - peeled and thinly sliced ▢ 1 tbsp minced ginger ▢ 1 green chilli - - finely chopped ▢ 1 tsp ground cumin ▢ 1 tsp ground coriander ▢ 1 tbsp dried coriander leaf ▢ 1 tsp chilli flakes ▢ 1 tsp ground fenugreek ▢ 3/4 tsp salt ▢ ½ tsp garlic salt ▢ 130 g (1 ½ cups +2 tbsp) gram flour - - also known as chickpea flour or besan ▢ 1 tbsp cornflour - cornstarch ▢ ½ tsp bicarbonate of soda - - baking soda ▢ 135 ml (1/2 cup + 1tbsp) water To Serve ▢ 1 tbsp Fresh chopped coriander ▢ Sweet chili sauce or Raita - for dipping INSTRUCTIONS 1. Heat the oil in a wok or large heavy-based pan over a medium heat. You need at least 3 inches of oil, but do ensure the pan or wok is less than half full of oil as you don’t want it to bubble over. 2. Place the sliced onion in a bowl. 3. Add the 1 tbsp minced ginger, the chopped green chilli, 1 tsp cumin, 1 tsp ground coriander, 1 tsp dried coriander leaf, 1 tsp chilli flakes, 1 tsp ground fenugreek, ¾ tsp salt, ½ tsp garlic salt, the 130g (1 ½ cups + 2tbsp) gram flour, the 1 tbsp cornflour (cornstarch) and the ½ tsp bicarbonate of soda. 4. Mix together to coat the onion. 5. Add in the 135ml (1/2 cup + 1 tbsp) of water, a splash at a time, until you have a thick batter that coats the onion. You may not need all of the water. 6. Test the heat of the oil by dropping a little blob of the batter in the wok. It should sizzle and rise to the top. 7. Carefully add a rounded tablespoon of the onion bhaji mixture into the oil. I like to squeeze the mixture in my hand to compact it, then put it back on the spoon to lower it in the oil – this will help give you a uniform shape that doesn’t fall apart in the oil. 8. Repeat, so you have 4 or 5 bhaji’s frying at the same time (don’t add more than this as the oil may boil over and also too much mixture will cool the oil – resulting in greasy bhajis that aren’t as crisp). 9. Fry for 3-4 minutes until the coating is dark golden brown. 10. Remove from the pan with a slotted spoon and drain on kitchen paper. 11. Repeat, frying further onion bhajis, until the mixture is used up. 12. You can keep cooked batches warm in a warm oven (approx. 130C/250F) whilst cooking the remaining bhajis. 13. Once all of the onion bhajis are cooked, place in a serving bowl and sprinkle with fresh coriander. 14. Serve with sweet and sour or sweet chilli sauce. ✎ NOTES Can I make them ahead? The onion bhajis will be at their crispiest when freshly cooked, but you can make them ahead if you prefer. Make the bhajis, then cool, cover and refrigerate for up to two days.Reheat on a tray (uncovered) in the oven at 200C/400F for 5-6 minutes, until hot throughout. Can I freeze them? Yes, make the bhajis, then cool, cover and freeze for up to a month. I find it's best to freeze them on a tray, so they're not touching, then after a couple of hours (when they're fully frozen), transfer to a sealed container or freezer bag. Defrost overnight in the refrigerator, then reheat on a tray (uncovered) in the oven at 200C/400F for 5-6 minutes, until hot throughout.