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Onion bhaji board

• Anna Glover

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Serves 8 - 10

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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Tuck into this sharing board with family and friends, with a mixture of onion bhajis, green chutney, cucumber raita, pomegranate salad and mini poppadoms

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the bhajis

• 2 onions

  sliced

• 1 tsp sea salt flakes

• 100g gram flour

• ½ tsp baking powder

  gluten-free if needed

• ½ tsp chilli powder

• ½ tsp turmeric

• 1 green chilli

  finely chopped

• 2 tbsp chopped coriander

• vegetable oil

  for frying

For the green chutney

• small bunch of mint

  leaves picked

• small bunch of coriander

  roughly chopped

• 1 tsp cumin

• 1 tsp sugar

• 1 green chilli

  chopped

• 1 lemon

  juiced

For the raita

• ½ cucumber

  coarsely grated

• 150g natural yogurt

• 2 tbsp finely chopped mint

For the pomegranate salad

• 4 tbsp pomegranate seeds

• ½ cucumber

  diced

• 2 winter or seasonal vine tomatoes

  chopped (optional)

• 1 small red onion

  finely chopped

• handful of coriander

  chopped

• ½ lemon

  juiced

To serve

• mini poppadoms

• sweet chutney

  (we used mango)

• lime pickle

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Nutrition: Per serving (10)

• kcal141
• fat8g
• saturates1g
• carbs11g
• sugars5g
• fibre3g
• protein4g
• salt0.7g

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Method

• step 1

  Toss the onions in a bowl with the salt and leave for 5 mins. Meanwhile whisk the flour, baking powder and spices in another bowl. Add 100ml water to make a thick batter. Mix in the onions, chilli and coriander.

• step 2

  Pour the veg oil into a deep pan, ensuring it’s no more than a third full. Heat to 180C or until a piece of onion sizzles when dropped in and browns within 20 seconds. Lower in a few tablespoons of the mixture at a time and fry for 3-4 mins, then turn using a spider and cook for 1-2 mins more. Drain on kitchen paper and season. Keep warm in a low oven as you continue cooking or reheat later in an air fryer.

• step 3

  Blitz the ingredients for the green chutney with a pinch of salt and a splash of water in a small blender until smooth. Scrape into a small serving bowl.

• step 4

  Mix the raita ingredients in another bowl and season. Toss the salad ingredients in a third bowl. 5 Serve the bhajis in the middle of a large serving platter or board with the bowls of green chutney, salad and raita alongside, plus extras like mini poppadoms, mango chutney and lime pickle.

Recipe from Good Food magazine, Christmas 2025

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A star rating of 5 out of 5.2 ratings

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