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AppetizersGluten FreeIndianRecipesSnacksVegetarians

Onion Bhaji

by Eitan Bernath July 17, 2020July 19, 2020
written by Eitan Bernath July 17, 2020July 19, 2020
Onion Bhaji

Step aside onion rings!!! Onion Bhaji is walking through! I’m just going to start this off by saying I’ll take a plate of Onion Bhaji with Mint Chutney over onion rings and ketchup any day of the week. They’re uniquely delicious with the spiced chickpea batter that is jam-packed with flavor and when dipped into spicy mint chutney they are just magical!  It’s important to note that traditionally Onion Bhaji tend to be made of clusters of thinly sliced onions, but I prefer them in big rings like this recipe. If you want to make them even more authentic, you can use the same batter with the clusters. You do you!

Onion Bhaji

Eitan Bernath
July 17, 2020
by Eitan Bernath
Category Appetizers Gluten Free Indian Recipes Snacks Vegetarians
Persons
2

Ingredients

  • Vegetable oil, for frying
  • 1 cup chickpea flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 - 3/4 cup water
  • 1 large onion, cut into rings
  • 1 recipe Mint Chutney (CLICK HERE FOR RECIPE)

Instructions

  1. Preheat a large pot of vegetable oil to 350 degrees Fahrenheit.
  2. In a large mixing bowl, whisk together the chickpea flour, baking powder, turmeric, chili powder, cumin, and coriander. Add in ½ cup water and whisk until fully combined. If the batter is too thick, add in a little more water until it’s the correct consistency. It should be similar to pancake batter.
  3. Dip a piece of the onion into the batter, then carefully place into the oil and fry for 3-4 minutes, or until golden brown. Remove from the oil and transfer to a baking sheet lined with paper towels to drain the excess oil.
  4. Serve with any chutney of your choice. I recommend serving with my mint chutney recipe.
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Eitan Bernath

Hey Guys! My name is Eitan Bernath and I am seriously obsessed with food. I am a eighteen-year-old food blogger, YouTuber, food photographer, recipe developer and all around foodie! I describe the food I cook as international – and often exotic – comfort food. So I am all about flavors, techniques, and spices from around the world. Check out my "About Eitan" page to learn more!

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About Eitan

About Eitan

Hey Guys! My name is Eitan Bernath and I am seriously obsessed with food. I am an eighteen-year-old food blogger, YouTuber, food photographer, recipe developer and all around foodie! I describe the food I cook as international – and often exotic – comfort food. So I am all about flavors, techniques, and spices from around the world. Click here to learn more!

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Believe it or not, you can take the liquid from a Believe it or not, you can take the liquid from a can of chickpeas and turn it into a delicious, rich, silky-smooth chocolate mousse. That is exactly what I am doing in my brand new video on YouTube.com/EITAN! (LINK IN BIO) It only takes two other simple ingredients that you probably already have in your pantry: chocolate and sugar.

The liquid from a can of chickpeas is called aquafaba, and it’s nothing more than the water the beans are boiled in before they’re canned. The chickpeas infuse that water with properties that are very similar to egg whites, and it’s a great substitution for eggs in desserts and baked goods especially. This mousse is so luscious and creamy, you would never believe that it started as a can of beans!
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