Mowgli Onion Bhajis
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Crispy, spiced onion fritters made with gram flour, rice flour, and aromatic spices. Quick to prepare and perfect as a snack or appetizer.
Ingredients
- 200 g gram/chickpea flour
- 29.6 ml rice flour
- 2.46 ml ground coriander
- 2.46 ml ground cumin
- 1.23 ml ground turmeric
- 29.6 ml fresh coriander/cilantro finely chopped
- 2 clove garlic grated
- 2 green chillies deseeded and finely chopped
- 4.93 ml salt
- 4.93 ml freshly ground black pepper
- 1.23 ml bicarbonate of soda/baking soda
- 4.93 ml ajwain seeds
- 4 white onions sliced into 1cm/½ inch rings
- vegetable oil
Nutrition (per serving, estimated)
Estimated based off 7 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 43.3 mg
- Iron: 0.49 mg
- Magnesium: 7.16 mg
- Phosphorus: 37.2 mg
- Potassium: 99.8 mg
- Zinc: 0.29 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 200 g gram/chickpea flour
- 29.6 ml rice flour
- 2.46 ml ground coriander
- 2.46 ml ground cumin
- 1.23 ml ground turmeric
- 4.93 ml salt
- 4.93 ml freshly ground black pepper
- 1.23 ml bicarbonate of soda/baking soda
- 4.93 ml ajwain seeds
- vegetable oil
Prepare
- 29.6 ml fresh coriander/cilantro, finely chopped
- Grate 2 clove garlic
- 2 green chillies, deseeded and finely chopped
- 4 white onions, sliced into 1cm/½ inch rings
Let's Cook
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Step 1.
In a large bowl, combine the gram flour, rice flour, ground coriander, ground cumin, ground turmeric, finely chopped fresh coriander, grated garlic, deseeded and finely chopped green chillies, salt, black pepper, bicarbonate of soda, and ajwain seeds. Add 300ml (1¼ cups) warm water and mix thoroughly until you have a smooth, thick batter.
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Step 2.
Set a large, deep pan over medium-high heat and fill it about one-third full with vegetable oil. To test if the oil is hot enough, drop a small amount of batter into it; it should bubble and float to the surface immediately.
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Step 3.
Toss a small batch of sliced onion rings into the batter, ensuring they are fully coated. Carefully transfer the battered rings to the hot oil, frying in small batches to avoid overcrowding. Fry for 2 minutes, then turn and fry for another 3 minutes, until the bhajis are an even golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with remaining onion rings and batter. Serve immediately.