Learn how to make delicious gluten-free onion bhajis with this simple recipe. Crispy, flavorful, and perfect for any occasion!
Deliciously Crispy and Flavorful Indian Snack Without Gluten
Onion bhajis are a delightful snack that can be easily made gluten-free with the use of gram flour, also known as chickpea flour. This simple recipe involves creating a spiced batter to coat thinly sliced onions before deep frying them to perfection. The combination of the crispy exterior and the tender, flavorful interior makes these bhajis an irresistible treat. Additionally, mushroom bhajis can be prepared using the same batter, offering a variation that appeals to mushroom lovers.
When preparing onion bhajis, the key lies in the seasoning of the batter, which can be customized to suit personal taste preferences. Popular spices include cumin, coriander, and turmeric, which not only enhance the flavor but also add a beautiful golden hue to the finished dish. Serving these bhajis hot, perhaps with a side of mint chutney or tamarind sauce, elevates the experience, making them perfect for gatherings or as a comforting snack at home.
Delightfully Crispy Bites: A Gluten-Free Twist on Classic Onion Bhajis
hey folks in this film I’m going to make some glutenfree onion barges for my bargie batter is my ingredients so I’m using gram flour which is chickpea flour I should be using onion powder which is an optional ingredient but this is what I’ve made myself from dehydrated.
Onion skins some turmeric chili flakes garlic granules coriander smoked paprika and cumin I’ve also sliced three onions long ways and I’ve got them in my dehydrator at the minute just taking out some of the liquid out of them makes them easier to work with they’re just there but you don’t need to dehydrate them I’m just.
Doing it cuz I’ve got that facility so I’ve got them on at 80 and they’ll be on for an hour I neglected to mention one other ingredient for the batter and that’s a bit of lemonade and I’m using lemonade because the CO2 in it will just make the batter that bit fluffier and it’ll make it a little bit.
sweeter so I’m not really weighing all measuring I’m just going to do it by sight I’ll get some of the chickpea flour into this bowl all I need to do is use the fork just to mash it down and get any lumps out of it it should be a nice smooth batter when it’s.
Done okay so into the flour I’m literally just going to take each one of these and put a Sprinkle in so a Sprinkle of onion powder sprinkle of turmeric like so chili flakes I might have quite a generous sprinkle cuz I want it to have a bit of bite you can add fresh chilies also garlic granules this is optional but I.
Like a bit of garlic bit of ground coriander smoked paprika again just a shake oh slightly more than I wanted but it doesn’t matter and C in what I’m going to do now with my Fork make sure there’s no lumps and then I’m just going to stir this through so it’s a regular.
Constituency with all the different ingredients that are in there it’s nice color and it already smells very aromatic like you might expect badges to smell okay that’s good so now I’m going to take the fork out and then I’m going to get my lemonade and I’m just going to add a little bit in the middle oh it’s not very fizzy lemonade I.
Must have had this a while oh well never mind so it’s not adding the lightness to the batter that I’d wanted it to and I’m just going to stir this around now the ground flow is really fine actually but that’s a paste and I don’t want a paste I want a batter.
So now it’s still far too thick that okay right and it goes in that case watch me overd do it now that’s all right actually it’s probably a little bit thicker than I want it to be but I’ll just keep working it and see if that changes actually that’s not so bad it’s.
Slightly thick but not too thick one tiny pour and that’s it right done so just give it this a really nice stir around and that is a good constituency for a batter that’s fine actually so I’ve just got to wait now for my onions to dehydrate right so there’s the batter and my barges are going to be cooked in.
This now this is not oil it’s lad which I’ve melted I’ve turned the heat off it for the time being because I’m still waiting for the onions so when they’re out of the dehydrator I’ll come back to you and Carry On Right action stations we are ready I’ve got the onion out of the dehydrator it’s you can see from looking at it it’s got those little dark.
Edges around the Rings so that is taking some liquid out I’ve got my batter ready and the lad is at temperature because I’ve just tested it by dripping some batter in and that’s what’s happened to it right I’ve got my tongues so I get my onion it goes into the batter it gets a good dip on both sides it comes out heavily.
Coated shake off the excess into the oil right it’s sizzling I’ll show you in a sec again same with this one both sides shake off the excess and it’s not oil it’s lad into the lad proper Yorkshire bges cooked in lad right I’m going to keep doing this and then I’m going to give you a panot in a second so I’ll come back to you in.
A sec so that’s looking all right so this was the first one that I put in about 2 minutes ago I’m just going to have a look at the other side of it yeah I’m going to start to turn them over now in the order that I put them in if I can remember right the first lot are ready.
To come out and I’m going to put them into my Air fryer basket now notice that the basket has got this mesh and therefore the fat that’s in there can drip through to the bottom and that will allow them to drain and then just before serving I’ll give them a last blast for 2 minutes in the air fryer just to crisp them.
Up okay that’s the first one’s done I’ve now got the rest of my onions in here which are then going to go in there and after I’ve done my onions because I’ve got so much butter I’m going to do some sliced mushrooms as well so it’s going to be onion Badges and mushroom badges I’m right happy about that right the onion bges are done let’s.
Get on to the mushrooms and these are already sliced so it was just nice and easy to dip them in there pop them in the oil and let them Sizzle away once again it’s not oil it’s lad must keep reminding myself of that right that’s all the bges cooked the onion and the mushroom let’s have a look at them.
So there they are I’ve used quite a lot of lad I must admit it’s concerning how much lad has gone into them or how less is left from what was there before so this is definitely a treat recipe this is not for regularity at all so these now go into the air fryer and I’m going to put them on.
180 for 10 minutes cuz they’re all cold now and that’s going to get them just to the right temperature to eat with some chopped salad and a glass of wine right so the lad has been recycled and here are the mushrooms on top and the onions underneath bargie style ready to serve with a side.
Salad and there we go but as ever the proof is in the tasting and that looks like one nice piece of red onion to me hot lovely it’s spicy and it’s sweet real Curry flavors coming through don’t try mushroom.
M that’s really good right I’m very happy with this it’s glutenfree it’s tasty catch you on the next film whatever that may be oh
