Crispy spelt onion bhajis are pan-fried onion fritters made with spelt flour instead of the usual gram flour. The batter clings to thin onion strands and fries up light, not heavy.
Spelt gives the crumb a gentle, nutty background and a slightly more cohesive bite than gram flour, thanks to its gluten. A little rice flour in the mix keeps the shell crisp instead of doughy.
You slice the onions thin, salt them briefly to draw out moisture, then coat them in a spiced batter thick enough to hold together. Fry in small batches so each bhaji gets space and the oil stays hot.
Serve them straight from the oil with a cool mint yogurt dip on the side.
Why You’ll Love This Recipe
- Spelt flour gives a lighter, less dense crumb than gram flour
- Ready in under an hour with pantry spices
- Fries up crisp on the outside, soft inside
- Easy to double for a shared snack plate
Ingredient Notes
- spelt flour: Gives a slightly nutty flavor and a more cohesive batter than gram flour thanks to its gluten. Whole spelt flour works too but makes a denser bhaji.
- rice flour: Keeps the shell crisp instead of doughy. Cornflour works as a substitute in the same amount.
- onions: Slice thin, about 2 to 3 mm, so they cook through in the frying time. Yellow or red onions both work.
- yogurt: Use plain, unsweetened yogurt for the dip. Coconut yogurt makes it dairy-free.
- green chili: Optional if you prefer a milder bhaji. Leave it out and add extra chili powder instead.
Crispy Golden Spelt Onion Bhajis, Quick and Easy Snack
Description
These crispy spelt onion bhajis swap the usual gram flour for spelt, giving the batter a lighter, slightly nutty crumb that stays crisp even a few minutes after frying.
Ingredients
For the Bhajis
For the Mint Yogurt Dip
Instructions
Prep the Onions
- Halve and thinly slice the onions, about 2 to 3 mm thick, and place in a colander set over a bowl. Sprinkle with 1 tsp salt, toss, and let sit for 10 minutes to draw out moisture.
- Squeeze the onions firmly with your hands to remove excess liquid, then transfer to a large mixing bowl.
Make the Batter
- Add the grated garlic, ginger, chopped green chili, and chopped coriander leaves to the onions. Toss to combine.
- In a separate bowl, whisk together the spelt flour, rice flour, baking powder, turmeric, cumin, ground coriander, and chili powder.
- Tip the dry mix over the onions and toss with your hands until every strand is coated.
- Add cold water 1 tablespoon at a time, mixing gently, until the mixture holds together as a thick, sticky paste that coats the onions without pooling at the bottom of the bowl.
Fry the Bhajis
- Heat the oil in a 24 cm / 9.5-inch wok or 3-quart / 2.8 L deep pot to 180 C / 350 F.
- Drop tablespoon-sized clumps of the onion mixture into the oil, no more than 4 to 5 at a time so the temperature doesn't drop. Fry for 3 to 4 minutes, turning once, until deep golden brown and crisp all over.
- Lift out with a slotted spoon and drain on a paper towel-lined sheet pan. Let the oil come back to 180 C / 350 F before starting the next batch, skipping this step is the main reason bhajis turn out greasy or soggy.
- Repeat with the remaining mixture, making about 16 bhajis in total.
Mint Yogurt Dip
- Whisk the yogurt, chopped mint, lemon juice, and a pinch of salt together in a small bowl. Serve alongside the hot bhajis.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 233kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 2g10%
- Cholesterol 3mg1%
- Sodium 600mg25%
- Potassium 300mg9%
- Total Carbohydrate 42g15%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 7g15%
- Vitamin A 60 IU
- Vitamin C 5 mg
- Calcium 40 mg
- Iron 1.5 mg
- Vitamin E 1 mg
- Vitamin K 3 mcg
- Thiamin 0.15 mg
- Riboflavin 0.1 mg
- Niacin 1.5 mg
- Vitamin B6 0.2 mg
- Folate 25 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 120 mg
- Magnesium 25 mg
- Zinc 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Squeeze the onions dry before mixing, or the batter turns runny.
- Do not crowd the pot, fry 4 to 5 clumps per batch.
- Let oil return to 180 C / 350 F between batches for an even crisp.
- Serve within 15 minutes of frying for the best texture.
