Why are my onion bhajis falling apart?

The best fix is to make sure your onion is as finely sliced as possible – the finer the mixture, the better it will bind. If your bhajis are still falling apart in the oven, we'd recommend trying a muffin tray lined with low calorie cooking spray to separate the mixture into 12 individual moulds.

Do onion bhajis contain flour?

Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.

Why are onion bhajis not vegan?

Are onions bhajis vegan? Traditionally, yes, onion bhajis are suitable for vegans. They're made from a batter comprising of flour, baking powder, lemon juice and a variety of spices, not forgetting the onions themselves .

What is the difference between onion bhaji and pakora?

They are technically the same. It could be a bhaji, bhajji, or pakora, depending on the region where it is made. In the west, it is known as bhaji; in the south, it is called pakodi; and in north India, it is known as pakoras . And just like any other recipes, these differ widely.

What is the difference between bhaji and pakora?

It can mean different things dependent on whether you are in North or South India. Pakora is a Punjabi word, and refers to vegetables, meat or fish deep fried in a spicy batter. Bhajis can refer to deep fried vegetables as well as other vegetarian dishes .

Can I use plain flour instead of gram flour?

Regular all-purpose wheat flour can often be used as a substitute for gram flour in recipes that call for binding or thickening, such as pancakes, fritters, or batters.

Can you use plain flour instead of gram flour for pakora?

Traditionally, pakoras, or pakodas, are made using gram flour (besan) as the primary ingredient for the batter. Gram flour gives pakoras a distinctive flavor, texture, and golden color when fried. However, it's possible to make pakoras using maida (all-purpose flour), although the texture and taste will be different .

What flour do Indian restaurants use?

Gram Flour - Besan It is a special kind of flour that is a pale yellow colour and is made by milling dried brown chickpeas. It is also gluten free which is a real bonus. The flour is a vital part of Indian cuisine and it is used in many many ways for some very different dishes.

Why are my bunching onions falling over?

Why are my onion seedlings falling over? In my experience, there are generally two main reasons for why onion seedlings fall over and it is not always an issue to fret about. They either get too large and struggle to cope with their own weight, or there is an issue with watering.

Why are my onion seedlings falling over?

Onion seeds often fall over, try giving them a little bit more water in case they are not getting enough water to support themselves . I would give them more light and water and get them a bit stronger with a view to hardening off before planting out. I hope this helps and that your seedlings pick up soon.

Do you thin bunching onions?

Bunching Onions - Key Growing Information Bunching onions prefer a soil with a pH of 6.2–6.8. Extra-hardy varieties will normally survive the winter if the soil is well drained. DIRECT SEEDING: Sow ¼" apart in rows of 2–3" wide bands,¼–½" deep. Thin to about an inch apart only if large diameter is needed .

Why are my onion greens falling over?

Overwatering can turn your green onion's home into a swampy mess , leading to leaves that are more slumped than a teenager on a couch. If the leaves are dropping like flies at a swatter convention, and the buds are tighter than a miser's purse strings, you're pouring too much love—and water—into your plant.

Onion Bhaji Recipe | Easy Plain Flour Method

Jump to Recipe

Onion bhajis are one of my all-time favourite snacks. I love them served with green chutney or spicy ketchup, and they’re the perfect side dish or starter for a curry night in. Tonight we ate our bhajis as a side dish to my favourite chicken jalfrezi.

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (1)

They’re so much easier to make than you’d expect, once you’ve mastered making them from scratch you’ll never buy from a supermarket ever again. With simple ingredients, these bhajis are guilt-free and vegan-friendly. You’ll likely have all the ingredients already in your cupboards to whip up a batch today!

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (2)

The key to a great onion bhaji is to slice the onion very finely – this is important so the onion has time to cook within the batter when frying. If your onions are too chunky they’ll end up raw inside the bhaji, missing out on the delicate, sweet taste of thinly sliced onions.

In this recipe, I have chosen to use plain flour instead of gram flour. I am to make all recipes on my site with easily accessible, fuss-free ingredients. Whilst gram flour is the traditional flour used when making bhajis – it is not always readily available in all UK supermarkets. And you might what to make onion bhajis with what you have in without having to make a special trip to the supermarket.

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (3)

Is there a difference between using gram flour and plain flour for bhajis?

The taste does differ slightly. Gram flour has an earthier, nutty flavour which works really well in Indian cooking. It also holds liquid better and becomes a batter very easily. To make up the difference we’re adding some extra spice to our plain flour mixture and a little more water. These bhajis turn out great every time using plain flour – practice makes perfect.

Leftover Onion Bhajis?

These onion bhajis will last around 3 days when stored in the fridge. To reheat simply place in your Actifry for a couple of minutes, or the oven for around 5 minutes on 180C. They’re also amazing cold the next day in lunch boxes.

If you make too many and have leftovers (we never have leftovers haha) you can freeze these onion bhajis. Simply place in a zip-lock freezer bag and store in the fridge for up to a month. Defrost thoroughly and reheat in the oven to get them crispy again.

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (4)

How to make Onion Bhajis at home with plain flour

Scroll down for printable recipe card and ingredient list

1. Cut two onions in half

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (5)

2. Slice as finely as you can, lengthways

Ingredients

Vegetable Oil
7 tbsp plain flour
1 tsp turmeric
1 tbsp ground cumin
1/2 tsp salt
1 tsp onion granules (optional)
1 tsp garlic granules (optional)
1 tsp chilli powder (optional)
2 white onions (medium/large in size)

Instructions

Slice the onion(s) into thin strips - make them as thin as you can
Then, in a bowl combine the flour and spices
Add water, 1 tbsp at a time, until a thick batter is formed
Add the sliced onions into the batter and mix to thoroughly coat each piece
Next, pour oil into a deep-frying pan, to cover the bottom of the pan
Heat oil to 190C - test this by dropping a little bit of the batter into the oil, it should rise to the top and bubble. Once this happens, take a tbsp of the bhaji mix and drop it into the oil, one at a time, to form the bhajis
Cook each bhaji for 2 minutes on each side
Once browned and cooked, remove from the oil and turn the heat off
Place the bhajis on some kitchen roll to drain off any excess oil
Serve with dips as a starter, or alongside curry for a delicious side dish