![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/05\/Crispy-Onion-Bhajis.jpg\")
Crispy Onion Bhajis<\/p>\nCrispy Onion Bhajis<\/p>\n
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2 white onions, sliced or spiralized using the flat noodle blade<\/p>\n
3\/4 cup | 105 grams gram flour\/chickpea flour<\/p>\n
1\/2 teaspoon baking powder<\/p>\n
1 teaspoon salt<\/p>\n
1 teaspoon ground cumin<\/p>\n
1\/2 teaspoon ground turmeric<\/p>\n
1 green chili, , deseeded and finely chopped<\/p>\n
2 tablespoons freshly chopped cilantro<\/p>\n
1 teaspoon lemon juice<\/p>\n
5-6 tablespoons water<\/p>\n
coconut oil for frying<\/p>\n
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Place the flour, baking powder, salt, cumin, turmeric, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add in the water. Once you’ve got a thick batter, add the onions slices and stir to coat with the batter. I find this step is easiest if you just mix with your hands. Heat a large wok on the stove top on a medium heat and melt enough coconut oil so that you’ve got about a half inch layer of oil. Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 bhajis at a time. Fry for about a minute on each side and then flip the bhajis to get the other side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of you batter in gone. Serve these hot on their own or with a cucumber mint raita and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Crispy Onion Bhajis 2 white onions, sliced or spiralized using the flat noodle blade 3\/4 cup | 105 grams gram flour\/chickpea flour 1\/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cumin 1\/2 teaspoon ground turmeric 1 green chili, , deseeded and finely chopped 2 tablespoons freshly chopped cilantro 1 teaspoon lemon juice 5-6 tablespoons water coconut oil for frying Place the flour, baking powder, salt, cumin, turmeric, chili, cilantro, and lemon juice in a large bowl…<\/p>\n