Crispy Onion Bhajis With Mango Raita
Golden deep-fried gram flour fritters packed with sliced onions and fragrant spices. This Indian appetizer is served alongside a cooling yogurt raita studded with fresh mango, toasted mustard and kalonji seeds. Crispy outside, tender within, these bhajis are best eaten immediately while still warm.
Ingredients
- 1 large free-range egg
- 1 ½ tbsp lemon juice
- 1 cups gram flourchickpea flour1:1none
same ingredient, regional name
- 1 tbsp rice flour(optional)
- 1 medium-hot green chilli, finely chopped
- ¾ tsp cumin seeds
- ¾ tsp garam masala
- 1 tsp chilli powder
- ¼ tsp ground coriander
- ¼ tsp ground turmeric
- ¾ tsp salt
- sunflower oil, for deep-frying
- 12 oz onions, halved and thinly sliced
- 1 tbsp sunflower oil
- 1 tsp brown mustard seeds
- 1 tsp kalonji seedssesame seeds1:1none
loses distinctive onion-like flavor
- ½ medium-size red chilli, finely chopped
- ¾ cups full-fat or Greek-style natural yogurt
- 1 tbsp sieved mango chutneytamarind chutney0.75:1none
tangier flavor
- 1 small firm mango, peeled and cut into small pieces
- 1 tbsp fresh coriander, chopped
Instructions
- 1
Beat egg with lemon juice and water using an electric hand mixer.
- 2
Beat in gram flour, rice flour if using, fresh chilli, cumin seeds, garam masala, chilli powder, ground coriander, ground turmeric and salt until smooth batter forms.
- 3
Set batter aside for 15 minutes.
- 4
Gently heat oil in a small pan, then add mustard seeds.
- 5
As soon as seeds sizzle and pop, add kalonji seeds and red chilli.
- 6
Remove from heat and set aside to cool.
- 7
Stir yogurt in a mixing bowl, then add cooled chilli and seeds, mango chutney, mango pieces, fresh coriander and a pinch of salt.
- 8
Transfer raita to a serving bowl.
- 9
Pour sunflower oil into a deep pan or wok until two thirds full.
- 10
Heat oil to 350°F or until a small cube of bread turns brown in 30 seconds when dropped in.
- 11
Line a tray with kitchen paper.
- 12
Add onions to cooled batter and mix well.
- 13
Scoop a heaped soupspoon of onion mixture, gently squeeze in hands to form a rough ball.
- 14
Place bhaji back on spoon and carefully lower into hot oil using a second spoon to slide it in.
- 15
Form and fry 2 more bhajis the same way for 2-3 minutes, turning occasionally, until crisp and golden.
- 16
Remove with a slotted spoon and drain on prepared tray.
- 17
Keep warm in a low oven.
- 18
Repeat with remaining mixture.
- 19
Serve hot bhajis with raita.
Tips
Form bhajis gently to maintain their rustic shape; do not compress too tightly or they become dense.
Keep formed bhajis warm in a low oven while frying remaining batches to serve all at once.
Test oil temperature accurately; too cool and bhajis absorb oil, too hot and they burn before onions cook through.
Good to Know
Bhajis best eaten fresh. Leftover bhajis may be refrigerated up to 2 days and reheated in a 180°C oven for 8-10 minutes to restore crispness. Raita keeps refrigerated up to 3 days.
Prepare raita up to 6 hours ahead. Prepare batter and let rest 15 minutes, then keep at room temperature up to 2 hours before frying. Slice onions up to 4 hours ahead.
Serve bhajis immediately while hot and crisp with raita on the side. Accompany with additional chutneys or lime wedges if desired.
Common Mistakes
Do not skip the 15-minute rest for the batter to avoid a thick, gluey texture.
Do not squeeze bhajis too hard when forming to avoid compacted, dense fritters.
Do not overcrowd the pan when frying to avoid temperature drop and soggy results.
Do not leave formed bhajis to sit before frying to avoid them breaking apart in oil.
Substitutions
tangier flavor