Crispy Onion Bhajis with Lemony Cilantro Yogurt

By Sprig Originals ✓ · cooked up in Sprig

Sweet onions tossed in spiced chickpea batter and deep-fried into shaggy, golden clusters that stay crisp long enough to reach the table. A quick lemony cilantro yogurt is the only thing they need alongside. Eleven ingredients, one pot of oil, and about half an hour from start to snack.

Ingredients

• 2 large onions, halved and thinly sliced
• 1 tsp fine salt
• 1 cup chickpea flour (besan)
• 3 tbsp rice flour
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp cayenne pepper or chili powder
• 1/2 tsp garam masala
• 1/2 cup chopped fresh cilantro, divided
• 6 cups neutral oil, for deep-frying

• 1 cup plain yogurt
• 1 lemon, juiced

Instructions

1. Put the sliced onions in a large bowl, sprinkle with the 1 tsp salt, and squeeze with your hands for 30 seconds. Let sit 10 minutes; they will soften and release liquid that becomes the base of the batter.
2. Meanwhile, stir the yogurt with the lemon juice, half the cilantro, and a pinch of salt. Chill until serving.
3. Add the chickpea flour, rice flour, cumin, turmeric, cayenne, garam masala, and remaining cilantro to the onions. Mix with your hands until every strand is coated in a thick, clinging paste, adding water 1 tablespoon at a time (usually 2 to 4 tbsp) only if the mix looks dry. It should be scoopable, not pourable.
4. Pour the oil into a deep, heavy pot so it comes no more than one-third up the sides, and heat over medium to 350°F (175°C) on a thermometer. Safety note: never leave hot oil unattended, keep water and children away from the pot, and if the oil ever smokes or catches, turn off the heat and cover with a lid — never use water.
5. Working in batches of 5 or 6, drop heaped tablespoons of the onion mixture into the oil, easing them in low and away from you so the oil does not splash. Fry 3 to 4 minutes, turning once, until deep golden and crisp.
6. Lift out with a slotted spoon onto a paper-towel-lined tray and season with a pinch of salt while hot. Let the oil return to 350°F (175°C) between batches — crowding drops the temperature and makes greasy bhajis.
7. Serve hot with the lemony cilantro yogurt. Cool the oil completely before straining and discarding or storing it.

Chef's tips

Nutrition (per serving, estimated)

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