Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (2024)

FAQs

Can I use plain flour instead of gram flour? ›

You can substitute the gram flour for plain/all purpose flour if you would prefer and they would work just as well, but I like the interesting 'nutty' taste of the gram flour.

Method. 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.

The onion in this recipe should be sliced very thinly. If it's not you may find that the Onion Bhajis tend to fall apart and not really hold their shape.

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.

Substituting Plain Flour in Your Recipes

For each cup of all-purpose flour, simply use one cup of plain flour. Keep in mind that plain flour in the UK has a slightly lower protein content, which may affect the texture of your final baked goods.

Suji or Rava: Semolina (wheat)-based and often used as a batter for Indian dishes such as Upma and Rawa Ladoo. Maida: Refined wheat flour found in some Indian desserts, breads, and other menu items.

In a large mixing bowl, add the chickpea flour, the corn starch, the garam masala, the cumin powder, the turmeric, salt to taste, and the red chili powder if using. Mix everything together and add the garlic, ginger, and chili as well. Mix them well into the flour. Add the water to the bowl and make it into a batter.

The first reason to eat onion bhajia is heart wellbeing, onions are known to support HDL cholesterol and lower LDL cholesterol which means you're more averse to getting blood clusters that may assist with bringing down circulatory strain moreover.

You can eat it cold or reheat in the oven. To this day all the pies are still handmade on the original premises in Shelf, Halifax, West Yorkshire and use the finest ingredients.

The onion bhajis will be at their crispiest when freshly cooked, but you can make them ahead if you prefer. Make the bhajis, then cool, cover and refrigerate for up to two days. Reheat on a tray (uncovered) in the oven at 200C/400F for 5-6 minutes, until hot throughout.

How do you store cooked onion bhajis? ›

You can freeze onion bhajis. Once they have cooled completely, you can store them in an airtight container or freezer-safe bag and freeze them for up to 3 months. To reheat the frozen onion bhajis, you can bake them in a preheated oven at 180°C for 10-12 minutes or until they are heated through and crispy again.

borrowed from Hindi, Marathi or Gujarati bhājī "fried greens, greens, vegetables," going back to Middle Indo-Aryan (Prakrit) bhajjiā- "fried vegetables," derivative of bhajjia- "fried," going back to Sanskrit bharjita-, verbal adjective from the root of bhṛjjati "(he/she) roasts"

Because there are over 14 spoken dialects throughout India, Onion Bhaji goes by many names, such as Pyaaz Pakora, Kanda Bhaji, Bhajji, Onion Pakora, or Pakoda. It is a popular Indian chaat (appetizer/snack) renowned for its crispy texture, distinct onion flavor, and wonderful fragrance.

Spicy Onion Bhaji

This is a real healthy snack, and if like me, you are trying to lose a bit of weight – these are really good. Slice thinly the onions and put to the side.

Yes, you can make pakoras using maida (all-purpose flour) instead of gram flour (besan). While gram flour is the traditional and more common choice for pakoras, using maida can give a different texture and taste. Maida pakoras tend to be lighter and crispier compared to besan pakoras.

Chickpea flour, also known as gram flour or besan, is a gluten-free alternative to all purpose flour. It is made from ground chickpeas and has a nutty flavor. When using chickpea flour in baking, it is important to note that it does not have the same binding properties as all purpose flour.

Gram flour, also known as chickpea flour, is made from ground chickpeas. It's naturally gluten free and contains more protein than other flours. Traditionally used in Indian and Middle Eastern cooking, it's a staple ingredient in the batter for bhajis and pakoras, and is often used in flatbreads.