Onion Bhaji (2024)

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By Nicky Corbishley

• ▢ vegetable oil for deep frying approx. 3-4 cups (720-960ml)
• ▢ 2 large onions peeled and thinly sliced
• ▢ 1 tbsp minced ginger
• ▢ 1 green chilli finely chopped
• ▢ 1 tsp ground cumin
• ▢ 1 tsp ground coriander
• ▢ 1 tbsp dried coriander leaf
• ▢ 1 tsp chilli flakes
• ▢ 1 tsp ground fenugreek
• ▢ ¾ tsp salt
• ▢ ½ tsp garlic salt
• ▢ 130 g (1 ½ cups + 2 tbsp) gram flour also known as chickpea flour or besan
• ▢ 1 tbsp cornflour/cornstarch
• ▢ ½ tsp bicarbonate of soda baking soda
• ▢ 135 ml (1/2 cup + 1 tbsp) water

To Serve:

• ▢ 1 tbsp freshly chopped coriander
• ▢ sweet and sour sauce or sweet chilli sauce for dipping

• Heat the oil in a wok or large heavy-based pan over a medium heat. You need at least 3 inches of oil but do ensure the pan or wok is less than half full of oil as you don’t want it to bubble over.

  vegetable oil for deep frying

• Place the sliced onion in a bowl.

  2 large onions

• Add the minced ginger, chopped green chilli, cumin, ground coriander, dried coriander leaf, chilli flakes, ground fenugreek, salt, garlic salt, gram flour, cornflour (cornstarch), and the bicarbonate of soda.

  1 tbsp minced ginger, 1 green chilli, 1 tsp ground cumin, 1 tsp ground coriander, 1 tbsp dried coriander leaf, 1 tsp chilli flakes, 1 tsp ground fenugreek, 3/4 tsp salt, ½ tsp garlic salt, 130 g (1 ½ cups + 2 tbsp) gram flour, 1 tbsp cornflour/cornstarch, ½ tsp bicarbonate of soda

• Mix together to coat the onion.

• Add in the water, a splash at a time, until you have a thick batter that coats the onion. You may not need all of the water.

  135 ml (1/2 cup + 1 tbsp) water

• Test the heat of the oil by dropping a little blob of the batter in the wok. It should sizzle and rise to the top.

• Carefully add a rounded tablespoon of the onion bhaji mixture into the oil. I like to squeeze the mixture in my hand to compact it, then put it back on the spoon to lower it in the oil – this will help give you a uniform shape that doesn’t fall apart in the oil.

• Repeat, so you have 4 or 5 bhaji’s frying at the same time (don’t add more than this as the oil may boil over and also too much mixture will cool the oil – resulting in greasy bhajis that aren’t as crisp).

• Fry for 3-4 minutes until the coating is dark golden brown.

• Remove from the pan with a slotted spoon and drain on kitchen paper.

• Repeat, frying further bhajis, until the mixture is used up.

• You can keep cooked batches warm in a warm oven (approx. 130C/250F (fan)) whilst cooking the remaining bhajis.

• Once all of the onion bhajis are cooked, place in a serving bowl and sprinkle with fresh coriander.

  1 tbsp freshly chopped coriander

• Serve with sweet and sour or sweet chilli sauce.

  sweet and sour sauce or sweet chilli sauce

Can I make them ahead?

The onion bhajis will be at their crispiest when freshly cooked, but you can make them ahead if you prefer.

Make the bhajis, then cool, cover and refrigerate for up to two days.
Reheat on a tray (uncovered) in the oven at 200C/400F for 5-6 minutes, until hot throughout.

Can I freeze them?

Yes, make the bhajis, then cool, cover and freeze for up to a month. I find it’s best to freeze them on a tray, so they’re not touching, then after a couple of hours (when they’re fully frozen), transfer to a sealed container or freezer bag.

Defrost overnight in the refrigerator, then reheat on a tray (uncovered) in the oven at 200C/400F for 5-6 minutes, until hot throughout.

Ingredient swaps

• Use red onions for a milder onion flavour and hint of colour.
• Add grated carrot, parsnip or courgette (zucchini) for extra veg
• Change up the spices if you fancy a change – add more chilli flakes to make them hotter, swap out the cumin and coriander for your favourite curry powder, add more ginger for a bit of zing!

Nutritional information is approximate and is for one onion bhaji – based on this recipe making 12 onion bhajis.
I’ve estimated 1/3 cup of oil is absorbed during the frying process – you may find your onion bhajis absorb more or less than this.