Onion Bhaji Curry | Gram Flour-Onion Fritters Curry

Onion Bhaji Curry | Gram Flour-Onion Fritters Curry

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Servings: 3-4 Persons

Today I have come with another reliable vegan recipe – Onion Bhaji Curry. In this preparation, fresh or leftover Onion Bhajis (Onion-Gram flour Fritters) are cooked in Onion-Ginger paste with some chopped Tomatoes and ground spices. It goes superb with any Indian bread like Rotis, Parathas, Pooris, Naan etc. In fact, it also goes amazing with rice items like Steamed Rice, Ghee Rice, Jeera Rice, Pulao etc.

Varieties of Pakodas (Indian Fritters)

Pakodas (Indian Fritters) have more than hundreds of variations. Either by changing the vegetables like Onions, Potatoes, Carrots, Aubergine, Cabbages, Cauliflowers, Spinach, Methi, or any other leafy vegetables or by changing the batter like Gram Flour, yellow Lentils paste, red Lentils paste, black Lentils paste etc. Sometimes, by adopting multiple combinations of vegetables, flour, herbs and spices.

India is famous for its culture, colours and of course spices. Indian spices can create magic and put one’s soul into the food. In this incredible country, not only, the Fritters have hundreds of variations but the Curries (Gravy) are prepared in hundreds of varieties. Every region has their own taste, essence and style to prepare the curries.

Onion Bhaji Curry is one of my favourite vegetarian dishes since my childhood. My Mom used to prepare more than ten varieties of pakode ki sabzi and every preparation was beyond excellence. I have learnt all the recipes from my Mom. Onion Bhaji (Onion-Gram flour Fritters) are the most popular and the easiest and quickest combination to prepare yummy Fritters. I will share the other recipes with you very shortly but let’s begin with the easiest one.

In this preparation, first, I have made a thick batter with Onion, Gram flour, Salt, Spices and some water and then deep fried them and prepared the Onion Bhaji (Onion-Gram flour Fritters).To prepare this Bhaji, I always use more Onions. It makes the Bhajis tastier and juicier in gravy. To prepare the smooth and creamy gravy, I have made smooth paste of Onion, Ginger and green Chillies. To increase the richness and taste of the dish, I have added roasted Peanuts paste in the gravy. For tempering of the dish, I have used whole red dry Chilli, Cumin seeds and Bay leaf.

In this preparation, I have used Garlic powder. If you don’t have Garlic powder, then you can add Garlic cloves with the Onion-Ginger and make a paste of them. I have used diced Tomatoes in this gravy. To cut the tanginess of Tomatoes, I have added some Sugar. If you are trying to avoid Sugar, then you can skip it.

Onion Bhaji Curry is a very simple and easy recipe. It requires very limited and common ingredients to cook. The time-consuming part of the recipe is frying the Bhajis. For flavouring, I have used Cumin powder, Coriander powder and Garam Masala powder.

Onion Bhaji Curry is a powerhouse of flavours and an ideal dish for vegetarians and vegans. The tender Bhaji in spicy-rich gravy is irresistible. When it goes inside the mouth, it starts melting with all the juices and flavours. It creates a magic which can’t be expressed by words. You must try it once to believe me.

Ingredients:

• 3 Large Onions, chopped
• 1 cup Gram flour
• ½ teaspoon Chilli powder
• ½ teaspoon Cumin powder
• Salt to taste
• Water for preparing thick batter
• Oil to deep fry

• 2 medium Onions, diced
• 1-inch Ginger, peeled and diced
• 2 Green Chillies

• 3 tablespoons Roasted Peanuts
• 20 ml of Water

• 1 large Tomato, deseeded and diced
• ½ teaspoon Garlic powder
• 1 Whole dry red Chilli
• ½ teaspoon Cumin seeds (Jeera)
• 1 Bay leaf
• ½ teaspoon Turmeric powder
• 1 ½ teaspoon Cumin powder (Jeera)
• 1 ½ teaspoon Coriander powder (Dhania)
• ¾ teaspoon Garam Masala powder
• 1 teaspoon Sugar (Optional)
• Salt to taste
• Oil for cooking
• 2 ½ cups of Water (Quantity can be varied as per desire consistency)

1. In a large mixing bowl add chopped Onions, Salt, Cumin powder, Chilli powder, Gram flour and give a nice mix.
   
   

2. Add little water at a time and make a thick batter of the ingredients.
   

3. Add Oil into the pan for deep frying the Bhajis (Fritters).
   

4. Once the oil is hot, put the flame in medium low and add portions of the batter into the hot oil with help of a spoon.
   

5. Put the flame in medium and fry the Bhajis.
6. Once the bottom side is done, turn the Bhajis and fry the other side evenly.
7. Transfer the Bhajis on a plate over kitchen tissue.
   

8. On the other hand, add Onions, Ginger, green Chillies into the jar of a mixer grinder and make a smooth paste of them.
   

9. Add roasted Peanuts, water into another jar of a mixer grinder and make a smooth paste of it.
   

10. Once all the Bhajis are done, add Cumin seeds, Bay leaf, dry red Chilli into the pan and let them crackle.
    

11. Add the masala paste (Step 8) and give a nice mix.
    

12. Cover the pan and cook them in medium flame for 2-3 minutes.Tip: Cover the pan at the starting otherwise the paste may splatter.

13. Take off the lid and cook them in medium high flame for 2-3 minutes until it starts releasing Oil. Stir occasionally.
14. Add Tomatoes and mix it well.
    

15. Cover the pan and cook them in low flame for 2 minutes.
16. Add Salt, Turmeric powder and stir them nicely.
    

17. Cook them in low flame for a minute.
18. Add the Peanut paste (Step 9) and give a nice mix.
    

19. Cover the pan and cook them in low flame for another couple of minutes until it starts releasing Oil.
20. Add Cumin powder, Coriander powder and mix them properly.
    

21. Cook them in low flame for a minute.
22. Add water, Garlic powder and stir them.
    
    

23. Put the flame in high until the gravy starts boiling.
24. Add Garam Masala powder, Sugar and give a nice mix.
    

25. Add the Onion Bhajis (Indian fritters) {Step 7} and put the flame in low.
    

26. Cover the pan and cook them for 4-5 minutes.
27. Switch off the flame.