Onion fritters (also known as pyaz bhaji) is a popular Indian snack which can be eaten on it’s own, or with any main dish. It also goes well with tea. Many Indians enjoy crispy pyaz bhaji with any type of spicy chutney (also known as spicy condiments) and a cup of tea; particularly during rainy days. I have fond memories of onion fritters from the period before my marriage. My sister often prepared this snack for afternoon tea when we lived in Lucknow. Girls love to talk about girls’ subjects while having this kind of snacks.
Onion fritters are eaten more commonly among Indians than any other kind of fritters. I often serve them as a starter with chilli garlic sauce or cilantro chutney. Left over fritters can also be a tasty addition to any kind of vegetarian dish.
- 3 large onions, thinly sliced
- 200 gm chickpea flour
- 2 tablespoons of rice flour (optional)
- ½ teaspoon of baking powder
- 3 green chillies, chopped (remove the seeds if don’t like it too hot)
- 1 teaspoon of ground chilli
- 1 teaspoon of whole cumin
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1 teaspoon of mustard seed (optional)
- 3-4 curry leaves (optional)
- 1 serving spoon of fresh coriander leaves, chopped
- 120 ml water
- 500 ml vegetable oil for deep frying
- Heat the oil in a pan on a medium flame.
- Make a thick batter by mixing all the ingredients together. The mixture should be thick enough to hold together.
- Carefully drop five or six pieces of batter into the hot oil. Each piece of batter should be about a table spoon. Fry until the fritters become golden brown and slightly crispy. Do not attempt to fry too many pieces at a time, because it will become overcrowded and the pieces will end up sticking together.
- Repeat the same process until all of the batter is finished.
- Serve hot with any dip of your choice.
- If you are cooking onion fritters for guests, partially fry the fritters (about 75% complete) before the guest arrive. Once you are ready to serve after the guests arrive, you can then re-heat the same oil and fry the fritters again until they are light brown and crispy. This is because fritters taste best when they are hot.