Easy onion bhajis
- Lulu Grimes
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Makes 12
Easy
Prep: 30 mins
Cook: 20 mins
A star rating of 4.4 out of 5.114 ratingsRate
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Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack, or eat alongside a homemade Indian curry. You'll be surprised by how easy they are to make
Egg-free
Gluten-free
Nut-free
Vegetarian
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Lulu's tips for the perfect onion bhajis:
- I find soaking the sliced onions in cold water before adding them to the batter helps keep them fresh and crisp. Just make sure they're drained really well afterwards, as excess water can loosen the batter too much.
- The batter should be thick enough to cling to the onions rather than run off them. If mine feels too stiff, I'll add cold water a splash at a time until the onions are evenly coated and hold together when spooned.
- For extra flavour, I'll sometimes add cumin or fennel seeds, finely grated ginger or a handful of chopped coriander to the mixture. You can also experiment with different vegetables in the bhajis such as our runner bean version or baked carrot and nigella seed bhajis.
- I think these are best eaten freshly fried, sprinkled with a little salt and dipped into the cooling cucumber and mint raita. They're also brilliant served alongside a homemade curry, mango chutney and warm naan.
Ingredients
Nutrition
Units:
MetricUS
-
2 onions
finely sliced
-
100g gram flour
-
½ tsp gluten-free baking powder
-
½ tsp chilli powder
-
½ tsp turmeric
-
1 green chilli
deseeded and very finely chopped
-
vegetable oil
for frying
For the raita
- ½ cucumber
- 150g tub Greek-style yogurt
- 2 tbsp chopped mint
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Nutrition: per serving
-
kcal86
-
fat5g
-
saturates1g
-
carbs7g
-
sugars2g
low
-
fibre1g
-
protein3g
-
salt0.3g
low
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Method
-
step 1
Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.
-
step 2
For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber – squeezing out any extra moisture with your hands – then spoon into a small serving bowl.
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step 3
Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
-
step 4
Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.
Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
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A star rating of 4.4 out of 5.114 ratings
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