Onion Bhaji Recipe

Why You’ll Love This Recipe

Onion Bhajis are irresistibly crunchy on the outside and soft on the inside. The combination of spices, including cumin, coriander, and fenugreek, adds an authentic Indian flavor that pairs perfectly with the sweetness of the dipping sauce. With just a few ingredients, these bhajis come together quickly, making them an ideal snack for any occasion. Whether served as a starter or side dish, they’re always a hit!

Ingredients

For Frying:

• Vegetable oil for deep frying (approx. 3–4 cups / 720–960 ml)

Bhaji Mix:

• 2 large onions, peeled and thinly sliced
• 1 tbsp minced ginger
• 1 green chili, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp dried coriander leaf
• 1 tsp chili flakes
• 1 tsp ground fenugreek
• ¾ tsp salt
• ½ tsp garlic salt
• 130 g (1½ cups + 2 tbsp) gram flour (chickpea flour/besan)
• 1 tbsp cornflour (cornstarch)
• ½ tsp bicarbonate of soda (baking soda)
• 135 ml (½ cup + 1 tbsp) water

To Serve:

• 1 tbsp freshly chopped coriander (cilantro)
• Sweet and sour sauce or sweet chili sauce for dipping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the oil:
   Pour vegetable oil into a wok or deep, heavy-based pan to a depth of about 3 inches. Heat over medium heat. Ensure the oil level stays well below the halfway point of the pan.
2. Prepare the onion mixture:
   Place the sliced onions in a large mixing bowl. Add the minced ginger, chopped green chili, all the spices, salt, garlic salt, gram flour, cornflour, and bicarbonate of soda.
3. Make the batter:
   Mix everything well to coat the onions evenly. Gradually add the water, stirring until you achieve a thick batter that clings to the onions. You may not need all the water, so add it slowly to get the right consistency.
4. Test the oil:
   Drop a small amount of batter into the hot oil. If it sizzles and rises to the surface, the oil is ready.
5. Fry the bhajis:
   Take a heaped tablespoon of the mixture, gently compact it in your hand, then lower it into the hot oil. Fry 4–5 bhajis at a time to avoid overcrowding.
6. Cook until golden:
   Fry for 3–4 minutes, turning once, until the bhajis are a deep golden brown. Remove with a slotted spoon and drain on kitchen paper.
7. Repeat:
   Continue with the remaining mixture, keeping the cooked bhajis warm in a low oven (130°C / 250°F fan) if needed.
8. Serve:
   Arrange the bhajis on a serving plate. Sprinkle with fresh coriander and serve with your choice of dipping sauce.

Servings and Timing

• Servings: 10–12 servings
• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes

Variations

• Spicy Version: Add extra green chilies or a pinch of chili powder to the mixture for more heat.
• Vegetarian Option: These bhajis are already vegetarian, but you can also experiment with adding other vegetables like spinach or grated carrot for a twist.
• Gluten-Free Version: You can substitute gram flour with rice flour to make this recipe gluten-free.

Storage/Reheating

• Refrigeration: Onion Bhajis are best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat the bhajis in an oven or air fryer at 180°C (350°F) for 5-7 minutes to restore their crispiness.

FAQs

Can I make these bhajis without gram flour?

Gram flour (chickpea flour) is essential for the texture and flavor of these bhajis, but if you don’t have it, you can substitute it with all-purpose flour in a pinch. The flavor will be different, but still tasty!

Can I bake the bhajis instead of frying them?

While frying gives the best crispy texture, you can bake them in a preheated oven at 200°C (400°F) for about 15–20 minutes, flipping halfway through, to make a healthier version.

Can I freeze Onion Bhajis?

Yes, you can freeze cooked bhajis. Let them cool completely, then place them in an airtight container or freezer bag. To reheat, bake them in the oven for about 10-12 minutes at 180°C (350°F) until hot and crispy.

What’s the best dipping sauce for bhajis?

Bhajis are delicious with a variety of dipping sauces. You can serve them with traditional sweet and sour sauce, mint chutney, or sweet chili sauce.

Can I make these bhajis ahead of time?

While bhajis are best enjoyed fresh and crispy, you can prepare the mixture ahead of time and refrigerate it for up to a day before frying. This allows the flavors to develop even more!

Can I add other vegetables to the bhaji mix?

Absolutely! You can add vegetables like chopped spinach, grated carrots, or even peas to the mixture for added flavor and nutrition.

Conclusion

Onion Bhajis are a delightful Indian snack that’s full of flavor and crunch. With a blend of spices and crispy fried texture, these bhajis make the perfect appetizer or side dish for any meal. Pair them with your favorite dipping sauce, and they’ll be an instant crowd-pleaser!

Onion Bhaji Recipe

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 10–12 servings
• Category: Snack
• Method: Frying
• Cuisine: Indian
• Diet: Vegetarian

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Description

Onion Bhajis are crispy, flavorful Indian fritters made with spiced onions, gram flour, and deep-fried to golden perfection. Serve them as an appetizer or side dish with a delicious dipping sauce.

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Ingredients

Vegetable oil for deep frying (approx. 3–4 cups / 720–960 ml)

2 large onions, peeled and thinly sliced

1 tbsp minced ginger

1 green chili, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tbsp dried coriander leaf

1 tsp chili flakes

1 tsp ground fenugreek

¾ tsp salt

½ tsp garlic salt

130 g (1½ cups + 2 tbsp) gram flour (chickpea flour/besan)

1 tbsp cornflour (cornstarch)

½ tsp bicarbonate of soda (baking soda)

135 ml (½ cup + 1 tbsp) water

1 tbsp freshly chopped coriander (cilantro)

Sweet and sour sauce or sweet chili sauce for dipping

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Instructions

1. Heat the oil: Pour vegetable oil into a wok or deep pan, heating to medium heat, ensuring oil depth is around 3 inches.
2. Prepare the onion mixture: Place sliced onions in a large mixing bowl. Add ginger, green chili, spices, salt, garlic salt, gram flour, cornflour, and bicarbonate of soda.
3. Make the batter: Stir everything to coat the onions, then gradually add water to form a thick batter that clings to the onions.
4. Test the oil: Drop a small amount of batter into the hot oil. If it sizzles and rises, the oil is ready.
5. Fry the bhajis: Take a heaped tablespoon of the mixture, compact it in your hand, then gently lower it into the oil. Fry 4–5 bhajis at a time for 3–4 minutes, turning until golden brown.
6. Repeat: Continue frying the remaining mixture, keeping cooked bhajis warm in a low oven (130°C / 250°F fan) if needed.
7. Serve: Arrange the bhajis on a serving plate, sprinkle with fresh coriander, and serve with dipping sauce.

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Notes

For more heat, add extra green chilies or chili powder.

For a gluten-free option, substitute gram flour with rice flour.

These bhajis are versatile—add vegetables like spinach or grated carrots for variation.

Serve with sweet chili sauce, mint chutney, or sweet and sour sauce for the best flavor.

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Nutrition

• Serving Size: 1 bhaji
• Calories: 100 kcal
• Sugar: 2g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg