If you show up to any Indian house impromptu, you’ll most likely never leave without having endless cups of masala chai and some bhajiyas. These dungrei bateta na bhajiya are made across the Asian subcontinent, the recipes and the names, varying from region to region, and home to home, at Indian restaurants you will see them as onion bhajis, pyaz pakora or aloo pyaz bhajiya, at Pakistani restaurants, simply as Pakora.

Every one of us has a nostalgic moment tied to these golden nuggets, as soon as the temperatures drop and the rumble of thunder announces impending showers, it signals one thing: Bhajiyas, the perfect snack for a rainy day. 

Prepared with ingredients from the pantry and an assortment of veggies like spinach, peas or whatever you have on hand that does not require a trip to the grocery store.  These crispy, golden nuggets paired with a hot cup of chai can chase away any gloomy day.

These vegan and gluten-free fritters are ridiculously easy to make and are crispy, with a handful of spices like smoky whole hand- pounded coriander and cumin seeds, ginger, garlic and green chilies, you can even add some spring onions if you like. 

Ingredients:

• 1 large white or yellow onion finely sliced ( red will work as well)
• 1 large Russet/Idaho potato cut into juliennes (shoestring style)
• 2 Thai hot green chili sliced finely
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• ½ cup chickpea flour
• 1 teaspoon corn starch (optional)
• ½ teaspoon red chili flakes or powder
• ⅛ teaspoon turmeric powder
• 1/2 teaspoon ajmo/carom seeds
• 1/2 teaspoon roasted coriander seeds rough crushed or coriander powder
• 1/2 teaspoon roasted cumin seeds rough crushed
• 1/2 teaspoon dried fenugreek leaves (optional)
• ½ cup cilantro leaves chopped
• 1 teaspoon salt or to taste
• Water to make the batter *(NOT NEEDED but depending on your flour + Onions you made need about 1-4 tablespoons.)
• ¼ teaspoon baking powder (not baking soda)
• *I use a pinch of baking powder in mine, not baking soda (That’s what turns the fritters a dark brown)
• Oil for frying

Watch me make it here!

Instructions:

1. Slice the onions into quarters, and then by hand into thin slices. The slices should be on the thinner side, but not paper thin, sprinkle a pinch of salt to draw out the natural moisture from the onions.
   
   
2. Slice the potatoes into julienne using a mandolin or mad knife skills.
   
   
3. In a bowl, mix the veggies and dry spices together (except the baking powder and water) add the cilantro and with your hands, rub the mixture together.
   
   
4. Let sit for fifteen minutes until the onions have released some liquid. *(if you see that the onions did not “sweat” then add 1 tablespoon of water at a time to make the batter)
   
   
5. Add 1.5 teaspoons of oil and mix, and then right before frying add the baking powder with a drop of water to activate and mix well.
   
   
6. Using two tablespoons or using your hands, flattening the batter slightly with your thumb and fingertips, drop the batter into the oil, Frying only a few pakoras at a time.
   
   
7. Too many pakoras will crowd the wok, causeing the temperature of the oil to drop and the pakoras won’t cook evenly.
   
   
8. Gently flip the pakoras while frying so that they cook evenly from all sides.
   
   
9. Using a slotted spoon, remove the pakoras from the wok and place on a cooling rack.
   

Deep Fried:

1. Heat oil in a large frying pan or wok over medium heat until it reaches 300°F.
   
   
2. Use a tablespoon or 1/4 cup not filled to the top, scoop the batter and drop the bhajiya into the oil, fry in batches and do not overcrowd the wok.
   
   
3. Fry 2-3 minutes per side and golden brown.
   
   
4. Drain on a wire rack placed on baking sheet lined with paper towels (Don’t drain on paper towels, the steam that collects makes them soggy).
   
   
5. Finish frying the remaining bhajiyas.
   
   

Air Fried:

1. Preheat the air fryer at 340°F for 4 minutes.
   
   
2. Now spray the air fryer with oil.
   
   
3. Take a small amount of mixture in a spoon or your hand and put it into the sprayed air fryer tray.
   
   
4. Air fry at 345°F for 8 minutes while turning the bhajiya halfway between cooking and then air fry again for 4 minutes at 320°F. Depending on the air fryer, bhajiya may take 12- 15 minutes to cook through and crispy.
   

Oven Baked:

1. Preheat the oven to 395°F.
   
   
2. Scoop a tablespoon batter on a parchment-lined baking sheet.
   
   
3. Bake for 25 minutes until bhajiyas are golden brown and crisp on the outside.

Notes

Corn Starch helps ensure the pakora’s are crispy.

Pakoras are truly best served immediately after frying, but you can flashfry them before serving or pop them into the airfryer for 3 minutes.

I recommend frying the pakoras half an hour before serving, if you fry them more than an hour or so before hand, then spread them on a wire rack and pop them into a warm 200°F oven until ready to serve.

The batter should just lightly coat the veggies, and deep fry till golden and crispy. 

Make sure to not over-crowd the wok with pakora batter – this will lower the temperature of the oil and you might end up with greasy pakoras. 

Don’t use paper towel to drain your pakoras – When it comes to fried foods like these pakoras, paper towel traps the steam with equals soggy pakoras. Make sure your pakoras stay crisp by transferring them on a wire rack placed over a baking pan.

Use a thermometer – a candy thermometer is the perfect tool to have around to test the oil temperature before spooning the batter into the hot oil. Alternatively, you can test the oil by carefully inserting a wooden skewer into the hot oil, and The oil should bubble around it if it is ready!

Have you tried this recipe? Don’t forget to leave a comment below and let me know how it was! I love hearing from you.