Easy, crowd-pleasing Onion Bhajis recipe

Looking for an appetizer that’s both a crowd-pleaser and easy to prepare? Chef Paul Lillakas has you covered with these crispy Indian onion fritters, known as Onion Bhajis.

Easy Onion Bhajis (Crispy Indian Onion Fritters)

Hands on time: 15 minutes / Total Time: 45 minutes

Makes: about 24-26 pieces

Ingredients:
3 medium red onions (about 425g) peeled, thinly sliced
1 1/4 tsp fine sea salt
1.5 tsp ground turmeric
1/5 tsp ground cumin
1.5 tsp ground coriander seeds
1 tsp madras curry powder (optional)
1 tsp Kashmiri chili powder (or cayenne pepper)
2 Tbsp finely chopped cilantro (a.k.a. coriander
1/2 cup chickpea flour (a.k.a. besan or gram)
2 Tbsp rice flour
Canola or Peanut Oil for frying
KFI Chutneys (Tamarind, Hot Tamarind, Mango or Cilantro)

Directions
In a bowl, combine onion, turmeric, cumin, coriander, curry powder (if using), chili powder and chopped cilantro. Let stand for 5 minutes. Add chickpea flour and rice flour; mix well. (Note: the mixture will be thick at first but will thin as the onions release water). Let mixture stand for 25 minutes. Mix again.
In a large skillet, heat oil to 350F.
Drop onion mixture, by 1 Tbsp mounds, into hot oil, pressing to flatter slightly. Fry, flipping occasionally, until golden brown, about 3-4 minutes. Move to a paper towel-lined plate, or rack on a sheet pan to drain. Repeat with remaining onion mixture.
Serve immediately with KFI chutneys.

Make-ahead: If taking to a party or pot-luck, leave them uncovered to fully cool. Reheat in a 350F oven until warmed, about 10-12 minutes. Use convection or an air-fryer for best results.