Yes, you can reheat onion bhajis. However, they need extra attention since they are different from other foods. Bhajis are fried in hot oil. That is why they turn soft and soggy if left standing.
Bhajis are of chopped onions, and onions have a moisture content on their own. The cell walls that hold in this moisture break down when heated. The longer you leave them, the more the oil held within the bhajis starts to cool and soak into the crisp outer layer.
When warm, this moisture steams from the bhaji. That is why when left standing or chilled overnight, they become soft. This article will take you through the process, starting with the methods below.
Oven bake
Baking bhajis in the oven is simple. Even if your bhaji turns crispy on the outside and it still tastes nice and soft on the inside. Unlike frying, the oven may dry your bhajis and will not be soft.
Using an oven is easy and convenient. It produces consistent results, and chances are low that you will have a messy environment. Do not be surprised if your bhajis will be a little drier than the first time you ate them.
Large bhajis tend to overcook the outside. Cook the outside while leaving the inside untouched and keep focused on them. You only know they are ready when golden in color, not dark brown. Use medium heat and be patient. A shortcut will not yield better results.
Steps
- Preheat the oven.
- Stick your bhajis on a lined baking tray.
- Heat the oven to 170°C.
- Put the onion bhajis under a medium grill for 4-5 minutes, flipping halfway through.
- Spray your bhajis with a light coating of oil (optional).
- Heat your bhajis in the microwave for 5 seconds (optional).
- Spread the bhajis on a wire rack and put them in the oven.
- Heat the bhajis for around 5 minutes or until they are heated through. Thicker bhajis might need a little longer.
- Flip the bhajis halfway through cooking to get both sides crispy.
Microwave
A microwave is one of the appliances that dies not take much time and effort. Your meal becomes warm enough in a few minutes to get your bhajis piping hot inside. A microwave makes food crispy.
When it comes to food, there are things a microwave is good at, like reheating curry, but not that perfect for bhajis. You get convenience at the expense of quality. Note that double the number of bhajis means double the cooking time. This method might not be quicker on a big batch than the oven.
A microwave is mess-free, but it leaves your microwave with a strong smell of onions. To de-onion, cut half a lemon and place it in a bowl. Leave it for a minute to neutralize any onion odor.
Steps
Reheat your bhajis in one-minute bursts. If they are not hot enough, give them another minute.
Air Fryer
An air fryer is a combination of the best methods in one. Add a little oil to the bhajis to make them soft inside and crunchy on the outside. There is indirect heat, which keeps the center of your bhaji consistent (lubbockline.com).
An air fryer is convenient. Air fryers move food around constantly, causing your bhajis to break up. You can only reheat a small number of bhajis at once, and do not overcrowd your air fryer.
Steps
- Place your onion bhajis in the air fryer.
- Add a splash of oil.
- Allow your air fryer to reheat your meal for around 5 to 10 minutes.
- Work in 5-minute blasts.
The best method to reheat onion bhajis
Frying
If your bhajis turned out perfect the first time, it means it works a second time. The easiest way to reheat your food is using the method used initially. For a crispy meal, make the oil hot before you add bhajis. That is almost 190°C. Be careful when reheating bhajis, as the outer part is prone to overcooking since it is already crispy.
Be careful of excessive oil absorption. Overfrying the dish at a higher temperature and longer frying time darkens and hardens surfaces, resulting in a greasy texture. However, frying the bhajis requires more effort, and it is easy to overcook them.
Avoid the method if you are more concerned about your weight and health. Use a piece of bread to check the oil’s temperature to avoid wastage. If you overcrowd the pan, it will turn soggy.
Storage
Allow them to cool, then put them in an airtight container in the refrigerator for 3-4 days. Lining the container with a paper towel to soak up excess moisture and keep the bhajis crisp (ift.org). For longer-term storage, you can freeze the bhajis.
Do not pile them on top of each other. Make a single layer separated by a paper towel to prevent soggy, greasy bhajis. Do not leave your onion bhajis out on the counter for more than 2 hours for safety reasons. When almost frozen, transfer the bhajis to a heavy-duty freezer bag and squeeze all the air out.
Safe Temperatures
If you go too low on the temperature to counter overcooking, you may find that your bhajis go soggy instead, so it is a balance to strike. The cooking thermometer will make sure the oil doesn’t get too hot. And cooking tongs make it super easy to flip the bhajis.
FAQs
Can you eat cold Bhajis?
Yes, you can eat cold bhajis on one condition. They should cook first. Consume leftover cold food within 3 to 4 days. After this time, the food is low quality, not appetizing, and not taste nice. Bhajis, like any other food, must be refrigerated if not taken immediately.
Can I make onion bhajis in advance?
Yes, you can make onion bhajis in advance. Cook the onion bhajis 70-80% of the way, and finish them off while reheating. You might consider flatter bhajis as they will reheat better.
How long do onion bhajis last?
Onion bhajis will last 3-4 days in the refrigerator and up to a month in the freezer. After a month, the quality will deteriorate, but they remain safe to eat.