Onion Bhajis

Fill a large pot fitted with a deep fry thermometer halfway with oil. Heat over medium heat until the temperature reaches 325°F (160˚C). Place a wire rack over a baking sheet and set nearby.

Set a mandoline slicer to ¼ inch and place over a large bowl. Carefully slice the onions on the mandoline, letting them fall into the bowl below (alternatively, use a sharp knife to cut the onions into ¼-inch-thick slices and add to the bowl). Sprinkle the salt over the onions, toss to coat, and let sit for about 5 minutes to draw out excess moisture.

Add the coriander, chili powder, cumin, and turmeric to the onions and use tongs to toss until evenly coated, using your hands to break up any pieces of onions still stuck together. Let sit for 15–30 minutes, until the onions have softened.

Add the green chile and cilantro and toss to combine. Add ½ cup of the chickpea flour and toss to coat the onions. Add 2 tablespoons of water and continue to toss until the water is absorbed. Repeat with another ½ cup gram flour and 2 tablespoons water. Add the remaining ½ gram flour and toss until the onions are coated in a thick, homogeneous batter. If the batter is too clumpy, add 1–2 more tablespoons of water and toss until smooth.

Use your hands to grab a small clump of the onion mixture (a bit smaller than a golf ball) and very carefully drop into the hot oil (don’t compact the clump too much; the edges should be somewhat scraggly and loose). Add 1–2 more clumps, making sure not to overcrowd the pot. The oil temperature should remain between 300-325°F (150-160˚C). Fry the bhajis for 3–5 minutes, flipping once or twice as needed for even browning, until deep golden brown in color. Use a spider or slotted spoon to transfer to the wire rack to drain. Immediately sprinkle with a bit of salt. Repeat with the remaining batter, letting the oil return to temperature between batches.

Serve the onion bhajis with red and green chutney.

Enjoy!