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+ servings

Onion Bhajis

A classic Indian side dish that is easier than you think!
Prep Time10 mins
Cook Time5 mins
Course: sidedish, Snack
Cuisine: asian, Curry, dairyfree, glutenfree, Vegan, Vegetarian
Keyword: comfortfood, cookingforfamily, entertaining
Servings: 8


  • 2 onions large ones! Red or white
  • 50 g fresh coriander finely chopped
  • 2 tsp fresh ginger grated
  • 1 tsp chaat masala
  • 1 tbsp dried fenugreek leaves
  • 2 tsp ground coriander
  • ½ tsp salt
  • ½ tsp chilli powder
  • 100 g gram flour
  • 100 ml sparkling water
  • Oil to fry


  • Slice the onions thinly - a mandolin works really well for this
  • Pour about 1 inch of oil in a large pan (a wok is a good option) - heat
  • Combine the fresh coriander, grated ginger, chaat masala, dried fenugreek, ground coriander, salt, chilli and gram flour in a bowl - mix
  • Slowly add the water, whisking as you go to ensure a smooth batter
  • Add the mixture a spoonful at a time to the onions - you want to add just enough to bind the onions
  • Add a little of the batter to the oil to check it is hot enough
  • Create the golf ball size bhajis - drop into the oil and cook for about 90 seconds. They need to be light brown in colour
  • Remove with a slotted spoon and pop in the oven to keep warm while you cook the rest


  • This is a great recipe to cook in advance and then pop in the oven to heat through
  • Try adding chopped spinach to the mixture or some peas or sweetcorn