Onion Bhajis Recipe

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  • Vegetarian
makes: 20
Skill: easy
Prep: 15 min
Cooking: 15 min

Nutrition per portion

Calories 42 kCal 2%
Fat 5g 7%
  -  Saturates traceg 0%


  • 200g (7oz) chickpea (gram) flour
  • 1 clove garlic, crushed
  • 1/2tsp turmeric
  • 1/2tsp red chilli powder
  • 1tsp ground coriander
  • 1tsp cumin seeds
  • 2 large onions, finely sliced
  • small bunch coriander, roughly chopped
  • 1 lemon, juiced, and extra wedges
  • vegetable oil for deep frying


  • In a large bowl combine the flour with 225ml (8fl oz) water until you have a smooth but thick paste. Add the garlic, spices, onions, coriander and lemon juice then mix so that the bhaji paste coats the onions thickly when a small clump is held in your finger tips.

  • Fill a wide, deep pan with vegetable oil so that it comes up the side at least 10cm (4in) and heat at a medium temperature until a crumb fizzles in the oil and takes 30 seconds to brown.

  • Prepare a tray with absorbent paper next to the hot pan and gently lower clumps of onion mixture into the hot oil in batches with a slotted spoon. After 1 to 2 minutes, turn the bhajis over to cook the other side until golden all over, then remove with a slotted spoon and drain on the kitchen paper. Sprinkle with salt and serve straight away piled on a sharing platter with lemon wedges and cool mint raita or mango chutney to dip.

Top Tip for making Onion Bhajis

Oil for deep frying can be re-used several times. Wait until the oil has cooled completely then carefully strain it into the bottle it came in or dispose of it by carefully pouring it into a sturdy sealable container.

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