Onion Bhaji & Potato Fritters – Indian Style
For Onion Bhaji Batter
For Potato Fritters Batter
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Onion Bhaji Batter
Sieve 1 cup gram flour, 1 tbsp corn flour, and 1/4 tsp baking powder into a bowl. Add red chilli powder to taste, 1/2 tsp turmeric, 1/2 tsp cumin, 1 tsp roasted & crushed cumin & coriander, and salt to taste. Mix the dry ingredients well. Gradually add water, little at a time, while until you have a thick batter. Add 2 sliced onions, green chillies to taste, and 2 tbsp fresh coriander to the batter. Mix well to combine.
Fry Onion Bhaji
Heat oil for deep frying in a pan. Carefully add a tablespoon of the onion bhaji mixture into the hot oil. Once the bhaji sets from one side (after ), turn them over. Continue turning them in the oil every so often, until they are golden and crisp. Remove the fried bhaji from the pan with a slotted spoon and drain on kitchen paper. Repeat this process until all the onion bhaji mixture is used up.
Prepare Potatoes for Fritters
Peel and slice 2 potatoes into 1cm thick slices. Wash the potato slices and keep them aside.
Prepare Potato Fritters Batter
Sieve 1 cup gram flour, 1 tbsp corn flour, and 1/4 tsp baking powder into a separate bowl. Add 1/2 tsp red chilli powder, 1/2 tsp turmeric, 1/2 tsp cumin, 1 tsp roasted & crushed cumin & coriander, and 1/2 tsp salt (or to taste). Mix the dry ingredients well. Gradually add water, little at a time, while to make a coating batter of medium consistency.
Fry Potato Fritters
Dip each potato slice in the batter, ensuring it is properly coated from all sides. Deep fry the coated potato slices in hot oil for per side. Turn them occasionally and fry until they are golden and crispy. Drain the fried fritters on a kitchen towel.
Serve
Serve the hot onion bhaji and potato fritters with mint sauce, ketchup, and sweet chilli sauce.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Helpful Tips
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