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Onion Bhaji – A Classic Indian Snack

Onion bhaji is one of the most beloved Indian street foods, enjoyed for its crisp texture, rich spices, and comforting flavors. Also known as onion pakora or onion fritters, this dish is a favorite in homes, restaurants, and street stalls across India and beyond. It is made by slicing onions thinly, coating them in a spiced gram flour (chickpea flour) batter, and deep frying until golden brown and crispy. The result is a snack that is crunchy on the outside yet soft and flavorful on the inside, making it perfect with tea, chutneys, or as a starter before a main meal.

The magic of onion bhaji lies in the spices. Traditional recipes often use a blend of cumin, coriander, turmeric, chili powder, and garam masala. Some variations also add fresh coriander leaves, green chilies, or ajwain (carom seeds) for extra aroma and depth. The batter, made from chickpea flour, not only provides the crisp texture but also keeps the bhajis naturally gluten-free.

Onion bhaji has become a staple dish in Indian restaurants worldwide, especially in the UK, where it is often served alongside curries, naan, and rice. In India, however, it retains its rustic charm as a popular street snack, often enjoyed piping hot with tangy tamarind chutney, fresh mint chutney, or simply with a squeeze of lemon juice. During the monsoon season, onion bhaji is especially popular, paired with a cup of hot masala chai.

Making onion bhaji at home is easy and requires only a few ingredients. The key to success is slicing the onions evenly, ensuring they cook through while maintaining crispness. The batter should be thick enough to coat the onions but not too heavy, allowing them to fry light and crispy. Frying in hot oil ensures a golden, crunchy finish.

Whether served as an appetizer at a party, a teatime snack, or a comforting treat on a rainy day, onion bhaji continues to capture the essence of Indian street food culture. Its simple ingredients and bold flavors make it timeless and universally loved.



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