Onion Bhajis

Perfectly crisp onion bhajis. These go great with curries, with my lamb burger or even on their own in all their glory.



Salting the onions and leaving to macerate salts them from the inside and draws out the moisture which makes them softer.


You can adjust the chilli powder for a spicer bhaji.


You need gram (chickpea) flour to make these. You can get this in larger supermarkets or online.


If you need any help, or have any questions, you can message me on my Instagram @bonniedoesfood.


Please refer to my Instagram highlights to watch me make this.   



3 onions, sliced

1.5-2 tsp salt

140g gram flour

3 tbsp cornflour

4 cloves of garlic, finely grated or minced

1 tsp black mustard seeds

1 tsp turmeric, cumin, coriander

1/4 tsp chilli powder

1 fennel seeds

Half pack coriander, chopped

Vegetable oil for frying





In a large bowl, toss the sliced onions with the salt, they should be lightly coated so use more salt if required. Leave to macerate for 30 minutes.

Heat a deep fat fryer or a large pan of vegetable oil to 175c.



In a small bowl, combine the gram flour, cornflour, garlic and all of the spices with 150ml of water. Add the water gradually. The consistency should be that of a very thick paste.



Add the batter and the coriander to the onions. It’s a messy job but the best way to combine this is to use your hands!

Working in batches, use a large spoon or tongs to drop blobs of the bhaji mixture into the hot oil.

Fry for 3-4 minutes, turning occasionally until they are very golden and crisp.

Use a slotted spoon to remove the bhajis from the oil and place them on kitchen roll.

Serve immediately or keep warm in a low oven.



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