Pyaz Bhaji have absolute cult status in India and are an indispensable part of Indian food culture. Just as rich in flavor as in tradition.

These crispy, golden onion fritters are packed with flavors of green chilies, red Kashmiri chili, garlic, ajwain seeds, turmeric, and of course onions. Serve this epic dish as a snack with green chutney or ketchup, or serve it alongside your favorite Indian dish.

Pyaz Bhaji are naturally gluten-free and vegan, making them a wonderful bite for everyone. Pyaz Bhaji are best enjoyed hot, fresh, and incredibly crispy. The besan flour (chickpea flour) adds texture, while rice flour ensures the bhajis are light and crispy.

Bhajis are part of a unique and charming tradition in India. A rainy day (or rainy days) means it's time to prepare Pyas Bhajis and Masala Chai. There's something about the cool, damp weather that makes hot, crispy bhajis taste even better, believe me. Whenever it rains at my place, I immediately get an unmistakable craving for Pyaz Bhajis and the cozy, warm feeling of home that comes with them.

Bhaji, also known in Hindi as Bhajiya or Pakoras, are a fried classic to-go at the legendary Indian street stalls. If not picked up at a stall, they are served at home as a filling snack at tea time before dinner.

While Pyaz Bhajis are enjoyed all over India, this recipe comes from western India, the state of Maharashtra, where I grew up. As I mentioned before, adding rice flour to the besan is the key to keeping the fritters light and crispy.

Red onions (Lal Kanda / Lal Pyaz) – The difference between red, yellow, and white onions is that the red variety tastes slightly sweet and mild, while yellow onions are sharper in flavor. White onions are comparatively sweeter and milder. The onion types also differ in appearance, texture, fiber, and other contents.

Red onions are known for their rich fiber content. It is believed that red onions have the property of eliminating certain types of cancer cells, as they act as antioxidants. Red onions are also beneficial for overall health, as they have sufficient iron and calcium content.

Chickpea flour (Besan flour) – This gluten-free, fiber-rich flour is a staple in Indian cuisine and is made from dried, split brown chickpeas and has a nutty flavor.

Kashmiri red chili powder (Lal Kashmiri Mirch) – Kashmiri red chili powder adds a brilliant red hue without adding too much heat. If you substitute red Kashmiri chilies with other chilies, pay attention to the heat level.

Ajwain seeds (Ajwain) – small dried fruits of an herb plant. The seeds impart a sharp, bitter, complex flavor. This spice is widely used in Indian cuisine. Roasting in hot oil, butter, or ghee as part of the tadka mellows the sharpness. By the way, this spice is said to have a wealth of health benefits. The seeds are said to be especially good for supporting digestion and relieving cold symptoms.

Turmeric (Haldi) – Ground turmeric is a root spice and is known for its anti-inflammatory properties. This spice gives a peppery-woody flavor and adds a deep golden color to the dish.

Roasted cumin powder (Bhuna Jeera) – Roasted cumin powder is highly aromatic and has an intense flavor. Roasting brings out a darker and stronger aroma from cumin and has a more intense flavor than regular unroasted cumin. It's a bit nutty and gives this recipe a unique aroma.

Zutaten für etwa 30 Bhaji

• 450g rote Zwiebeln (ca. 4 große), in dünne Scheiben geschnitten
• 1 TL Salz
• 75 g Besan (Kichererbsenehl)
• 3 EL Reismehl
• 1 TL Kashmiri Chilipulver
• ½ TL Bhuna Jeera (gerösteter und gemahlener Kreuzkümmel)
• 1 TL gemahlener Koriander
• ¼ TL gemahlene Kurkuma
• ½ TL Ajowansamen
• 2 EL gehacktes Koriandergrün
• 800 ml Pflanzenöl

Anleitung

Zubereitung im Wok

Zwiebel und Salz in eine mittelgroße Schüssel geben. Mit den Händen oder mit einem Silikonspatel einmassieren, um die Feuchtigkeit freizusetzen.

Then besan (chickpea flour), rice flour, Kashmiri chili powder, roasted and ground cumin, ground coriander, turmeric, ajowan seeds and coriander leaves, and mix well until a thick mixture forms.

Heat a non-stick wok over high heat and add oil. When small bubbles appear at the bottom of the wok, reduce the heat to medium. Now, using a teaspoon, add individual portions of the onion mixture (Bhajis) into the hot oil. Please make sure not to overcrowd the wok and that the Bhajis can float.

Stir occasionally with a slotted spoon and cook until the Bhajis are golden brown and crispy. Remove with the slotted spoon and drain on kitchen paper. Repeat the process until all the onion mixture is used up.

Serve PyazBhaji as a snack with Masala Chai or as an appetizer, hot from the wok, with spicy Dhaniya Pudina Chutney or ketchup as a dip.

Preparation in the Air Fryer

Traditionally, Bhaji are fried in hot oil. An alternative version with the same delicious taste experience is offered by the air fryer. I myself now mostly prepare my Pyaz Bhajis in my air fryer and I am simply thrilled with the result. Taste and crispiness are fully preserved with this method of preparation, and the best part is, the Bhajis are extremely easy to prepare and ready in just a few minutes.

Preheat the air fryer to 200 degrees.

Divide the onion mixture into 9 equal parts. Then take each part and press it down with your fingers to form a small patty (about 2cm thick and 4cm wide). Lightly spray the air fryer basket with cooking spray. Place the Bhaji in the basket and leave some space between each for the airflow.

Fry the Bhajis for 10 minutes. Open the air fryer basket, lightly spray the Bhajis with cooking spray and fry for another 2 minutes or until they are golden brown with crispy edges.

Tips

• Make sure to slice the onions thinly and massage them well to release some of the moisture.
• Rice flour gives a crispy texture. However, you can add half a teaspoon of baking powder instead if you don't have rice flour.
• My Bhajis are medium spicy, but you can add more or less chili to taste.

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