Onion Bhaji recipe

Posted on 1 February 2016

Tags: Indian

(serves 4)

There’s nothing quite like a really fresh Onion Bhaji. Try them with a squeeze of fresh lemon juice – gorgeous.


2 Red Onions, finely sliced

1 Green Chilli, finely chopped and de-seeded, if preferred

2 Garlic Cloves

8g of Root Ginger, finely chopped

1 tbsp of Butter, melted

½ tsp Red Chilli Powder

½ tsp ground turmeric

½ tsp Garam masala

6 tbsp of Gram Flour

3 tbsp of Rice Flour

¼ bunch of Coriander, chopped

¼ tsp Fennel Seeds Vegetable oil, for frying

Salt to taste


Place a large, deep saucepan over a medium-high heat. Fill three-quarters full with vegetable oil and allow to heat up.

In a mixing bowl, mix together the sliced onions, green chilli, garlic, ginger, garam masala and melted butter. Add the chilli powder, turmeric powder, gram flour, rice flour, chopped coriander, fennel seeds and salt to taste. Sprinkle with water and mix well so it is thick enough to hold its shape.

To test if the oil is hot enough, drop a piece of bread into the pan – if the bread floats to the surface, sizzles and turns golden, it's about right. Lightly oil a slotted spoon, place a small spoonful of the mixture on it and carefully lower into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brown all over.

Repeat the process in small batches until all the mixture is used. Drain the fried onion bhajis on kitchen towel.

You can serve immediately or once they have cooled to room temperature.

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