The other week Certain Someone and I had the opportunity to catch up with old friends and some new ones at Jaipur, a new Indian restaurant in the West Loop. As our friends were Indian, this place passed their critical palate. One of the food items I couldn’t get enough of was the Bhajji, a fried onion fritter. I decided to replicate these at home and realized I had all the ingredients sitting in the pantry. The main ingredients are Gram flour( chickpea flour) and sliced onions. The spice ratio can be adjusted to your tastes. I decided to add some chopped broccoli for color.The taste to me is similar to a Falafel, but more spicy I served these one night for dinner and Certain Someone couldn’t get enough. They serve well as leftovers too. No wonder this is among the most popular snacks and starter courses throughout India. I like mine plain, but serve with a pickle or chutney on the side. And it’s Gluten-free if that’s what you require.
Onion and Broccoli Bhajji
- 2 onions halved and then sliced thinly
- 3/4 cup chopped broccoli
- 2 cups Chickpea Flour
- 1/4 cup Rice Flour
- 1 teaspoon baking powder
- 1 teaspoon turmeric
- 1/2 teaspoon curry
- 1/2 teaspoon black onion seeds/ nigella seeds
- 1/2 teaspoon chili powder
- 1/2 teaspoon coriander seeds crushed
- 1/2 teaspoon cumin
- salt to taste
- 3/4 cup or more of water
- Vegetable Oil or Canola Oil for frying
- Slice onion.Chop Broccoli.
- In a bowl mix all dry ingredients and spices.
- Add onion and broccoli.
- Add water a little at a time and mix until all ingredients are moistened and form a ball. You may need more or less water.
- Heat oil for frying.
- Make small balls of mixture and drop in for frying.
- Turn and make sure browned on all sides.
- Drain on paper towels.
- Serve with lemon, lime, or Indian pickle or chutneys.