Sobre esta receta

Bhajis de cebolla crujientes y dorados llenos de especias fragantes — un clásico amado de la comida callejera india y de restaurantes que es sorprendentemente fácil de hacer en casa. Las cebollas finamente laminadas se recubren con una masa de harina de garbanzos especiada y se fríen hasta que sean irresistiblemente crujientes por fuera y tiernas por dentro. Perfecto como entrada, aperitivo o acompañamiento junto con chutneys y raita.

Instrucciones

1. 1

   Halve and very thinly slice the onions — the thinner the better (about 2–3mm). Place them in a large mixing bowl, add the salt, and toss well with your hands. Let them sit for 10 minutes. This draws out moisture, which helps the batter cling and creates a crispier result.

2. 2

   After 10 minutes, squeeze the onions firmly with your hands to expel as much liquid as possible. Discard the liquid. The onions should look wilted and reduced in volume.

3. 3

   Add the chickpea flour, rice flour, cumin seeds, crushed coriander seeds, ground cumin, ground coriander, turmeric, chili powder, and garam masala to the onions. Add the garlic, ginger, green chili (if using), and fresh cilantro. Mix everything together thoroughly with your hands.

4. 4

   Add cold water 1 tablespoon at a time, mixing between each addition. You want just enough water to bring everything together into a thick, sticky batter that coats the onions — it should not be pourable or loose. You may need slightly more or less than 3 tablespoons depending on how much moisture remained in the onions.

5. 5

   Pour vegetable oil into a deep, heavy-bottomed pot or skillet to a depth of about 3 inches. Heat ^[over medium-high heat] until it reaches ![350°F]. If you don't have a meat thermometer, test with a small drop of batter — it should sizzle immediately and rise to the surface within a few seconds.

6. 6

   Using two spoons or your hands, gently lower heaped tablespoon-sized portions of the onion mixture into the hot oil. Do not overcrowd — fry in batches of 4–5 at a time. Press them lightly into rough ball or patty shapes as you drop them in.

7. 7

   Fry for 3–4 minutes, turning occasionally with a slotted spoon, until deep golden brown and crispy all over. Adjust the heat as needed to maintain the oil temperature — too hot and the outside burns before the inside cooks; too cool and they absorb excess oil.

8. 8

   Remove with a slotted spoon and drain on a plate lined with paper towels. Sprinkle lightly with salt while still hot. Repeat with the remaining batter, returning the oil to temperature between batches.

9. 9

   Serve immediately while hot and crispy, alongside mint chutney, tamarind chutney, or a simple raita (yogurt dip).