Honey Bhajis
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My grandmother taught me this wonderful recipe for honey bhajis, and I've been making them ever since. These crispy, golden fritters are absolutely delicious and come together in just 45 minutes from start to finish. What I love most is how simple they are to prepare and how affordable the ingredients are. The chickpea flour is packed with protein and fiber, keeping you satisfied long after you've enjoyed these treats. The honey adds a subtle sweetness that balances the spices beautifully, while the fresh coriander and green chilies give each bite a vibrant kick. They're perfect for serving at gatherings or enjoying with chai on a quiet afternoon.
Ella x
Ingredients
- 200 gchickpea flour
- 3onions(thinly sliced)
- 60 mlhoney
- 120 mlwater
- 5 gsalt
- 3 gturmeric powder
- 8 gcumin seeds
- 2green chili(finely chopped)
- 15 gfresh coriander(chopped)
- 4 gbaking powder
- 500 mlvegetable oil(for deep frying)
Detail level
Instructions
- 1
In a large bowl, combine chickpea flour, salt, turmeric powder, cumin seeds, and baking powder. Mix these dry ingredients together thoroughly.
Tip: Make sure there are no lumps in the chickpea flour before adding it to avoid gritty fritters.
- 2
Add the sliced onions, chopped green chili, and fresh coriander to the dry mixture.
Tip: Keep the onions very thin so they cook through quickly during frying.
- 3
Drizzle the honey into the mixture and then gradually add water while stirring. Mix until you have a thick batter that holds together but is still loose enough to drop from a spoon.
Tip: The honey will naturally sweeten the batter and help achieve a golden color when fried.
- 4
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 175 degrees Celsius. Test the temperature by dropping a small piece of batter into the oil; it should sizzle immediately and rise to the surface.
Tip: If the oil is not hot enough, the bhajis will absorb too much oil and become greasy.
- 5
Using two spoons, drop spoonfuls of batter into the hot oil, working in batches of four to five bhajis at a time. Do not overcrowd the pan as this lowers the oil temperature.
Tip: Keep the spoon wet or oiled between scoops to prevent the batter from sticking.
- 6
Fry the bhajis for about three to four minutes, stirring gently with a slotted spoon, until they turn deep golden brown on all sides.
Tip: Gentle stirring helps them cook evenly without breaking apart.
- 7
Remove the cooked bhajis with a slotted spoon and drain them on paper towels to remove excess oil.
Tip: Draining is crucial for keeping them crispy rather than soggy.
- 8
Serve the honey bhajis warm as a snack with your favorite chutney or yogurt sauce.
Tip: They are best enjoyed fresh but can be stored in an airtight container for up to two days.
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