Onion Bhajis

Updated: Jul 18

Do you see them? chilling by that chilli sauce? One is about to jump in!


Onion Bhaji is one of my favourite Indian appetisers. I love their crunch and delicious inside. Dip them in a nice sauce and stuff it in your mouth, absolutely fantastic!

Super easy to prepare, served with various dips like mango chutney, mint yoghurt or chilli sauce. On this occasion I prepared simple chilli sauce from my Indian friend's recipe, try it yourself and you will not regret it.


Where do Onion Bhajis come from?


Onion Bhajis come from the South Indian state of Karnataka and thanks to the easing of preparation, they quickly become very popular throughout India. Brought to England during colonization times, now very popular all over the United Kingdom.


Onion Bhajis with the dipping sauce
Onion Bhajis

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Ingredients for 15 Bhajis:


  • 4 medium or 2 large white onions, cut in half and sliced

  • 1 green chilli, seeds removed and finely sliced

  • 1 medium potato, cut into fine matchsticks

  • 1tbsp of garlic and ginger paste

  • a handful of chopped fresh coriander

  • 1tsp of salt

  • 1tsp of mild chilli powder

  • 1tsp of ground coriander

  • 1tsp of turmeric

  • 1tsp of ground cumin

  • 1 large egg (you can skip for the vegan version, reduce the flour by 50g)

  • 150g (5.3oz) of gram flour (made of chickpeas)

  • 1L of vegetable oil for deep-fat frying


Gram Flour KTC
Gram Flour

Ingredients for chilli sauce:


  • 1 red chilli, seeds removed and sliced

  • 1 red bell pepper, diced

  • 1 garlic clove

  • juice of half lemon

  • 50ml of water

  • 1/4tsp of salt

  • 1/4tsp of sugar

  • 1/4tsp of ground cumin


Instructions for Bhajis:


  1. Preheat a deep fat fryer or a small pot with oil to 170C (340F) (you can check pot oil temperature with an electric probe)

  2. Mix sliced onions with potato matchsticks, green chilli, garlic ginger paste, fresh coriander, salt and spices. Do so until all onions are coated with colours.

  3. Mix in one egg to coat the onions then add chickpea flour, combine until no signs of dry flour is left.

  4. Use gloves for protection, take a small amount of Bhaji mix and shape in your hands into a ball (do not compress the mix) put it gently into the hot oil. Cook Bhajis until golden-brown then flip upside down for another minute or so to colour the topside. I recommend using a spider strainer or tongs to remove Bhajis from the oil. Place them onto a kitchen paper to drain excess fat.

  5. Do it in a few batches until all Bhajis are done, serve straight away or reheat in the oven later before serving.


Onion Bhajis
Onion Bhajis

Instructions for Chilli sauce:


  1. Place all the ingredients in the bullet like this one and blend into a smooth chilli sauce.

  2. Transfer into a bowl to allow air bubbles to escape, then transfer into a serving dish.

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Check out my other Indian recipes:


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