Ridiculously good onion bhaji recipe

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Sent in by Kerry

★ ★ ★ ★ ★ 2 ratings Rate this recipe

This bhaji/pakora recipe works a treat with both onion and potato or basically any veg...

Prep Time 20 mins
Cook Time 5 mins
Serves 8+
Difficulty Level Easy

Preparation

Print this recipe

Total Time 25 mins
Preparation Time 20 mins
Cooking Time 5 mins

Ingredients
Method

100g chickpea flour (or gram flour)
¼ tsp mild chilli powder
½ tsp turmeric
½ tsp baking powder
½ tsp cumin (or more to taste), ground
2 onion (large, thinly sliced or you can use other chopped/sliced veg), halved
1 green chilli (deseeded), finely chopped
25g fresh coriander, finely chopped
cold water (to mix)
vegetable oil (for deep frying)

Sift the flour, chilli, turmeric, cumin and baking powder into a large mixing bowl
Add the chopped coriander, onions and chopped chilli and mix well
Preheat the deep fat fryer to 180'C/350'F
Gradually add enough water to the flour mixture to form a thick batter, mixing very well so the onions are well coated
Very carefully drop spoonfuls of the mixture into the hot oil and fry until golden brown
Drain on kitchen paper and keep warm while you cook the remaining bhajis

You will need

Deep fat fryer - This best-selling one from Swan is 3L, features a viewing window AND is very easy to clean. See more details here at Amazon.

Large mixing bowl – this one by Wilko has high sides and a non-slip base and costs next to nothing – see more details here at Wilko.

Tips

This onion bhaji recipe makes 10-12 bhajis.

Look in ethnic food aisle/shop for chickpea/gram flour

Variations

Different combinations of spices and vegetables: add more spices (1/2 tsp each of garam masala, ground coriander etc) if you have them

Reviews

★ ★ ★ ★ ★ 2 ratings Rate this recipe

Guest

★ ★ ★ ★ ★ 5

These were lovely, tasted great and I even made some with red chilli.

on 9/11/15
Guest

★ ★ ★ ★ ★ 5

Really easy to make and they tasted so nice! :)

on 12/3/15
Guest

150ml of water seems to do the trick. Leave to stand for 30 minutes or so before adding the onion if you have time. Bhajis keep well in the fridge and can be frozen. I always make a double batch and fry in oil in a small pan - about five mins per bhaji, eat some for tea and hope the rest are still in the fridge come the next mealtime!

on 5/3/11
Guest

About 150ml of water seems to do trick. Leave the mixture to stand for 30 mins or so before adding the onion. Bhajis keep well in the fridge and can be frozen.

on 5/3/11
Guest

Really easy to make and tasted nice, kids enjoyed them. i used plain flour instead of gram but will try them again with gram flour.

on 2/1/11