Onion bhaji
Item 1 of 1
- Side
- 4
- 30 minutes
Onion bhajis are a superb addition to an Indian meal or great to have as a snack, but few people have tried to make them at home. Following this onion bhaji recipe from Alfred Prasad will ensure crispy, flavourful fritters every time. Serve warm with a yoghurt dip as part of a larger meal, or cool and pack up in a hamper for a picnic snack.
First published in 2015
Ingredients
Metric
Imperial
Onion Bhaji Recipe
- 2 red onions, finely sliced
- 1 green chilli, finely chopped and de-seeded, if preferred
- 2 garlic cloves
- 8g of root ginger, finely chopped
- 1 tbsp of butter, melted
- 1/2 tsp red chilli powder
- 1/2 tsp ground turmeric
- 2 curry leaves
- 6 tbsp of gram flour
- 3 tbsp of rice flour
- 1/4 bunch of coriander, chopped
- 1/4 tsp fennel seeds
- 500ml of vegetable oil, for frying
- salt
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
Start by heating your deep fryer to 180˚C, while you mix together the ingredients for the onion bhajis
- 500ml of vegetable oil
2
In a mixing bowl, mix together the sliced onions, green chilli, garlic, ginger, curry leaves and melted butter
- 2 red onions
- 1 green chilli
- 2 garlic cloves
- 8g of root ginger
- 2 curry leaves
- 1 tbsp of butter
3
Add the chilli powder, turmeric powder, gram flour, rice flour, chopped coriander, fennel seeds and salt to taste. Sprinkle with water and mix well so it is thick enough to hold its shape
- 3 tbsp of rice flour
- 6 tbsp of gram flour
- 1/4 bunch of coriander
- 1/4 tsp fennel seeds
- salt
- 1/2 tsp red chilli powder
- 1/2 tsp ground turmeric
4
Check the temperature of the oil by dropping in a small spoonful of the mixture - it should sizzle and float
5
With moistened hands, drop tablespoon-sized portions of the mixture into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brow all over
6
Repeat the process in small batches until all the mixture is used. Drain the fried onion bhajis on kitchen towel. Serve immediately or allow to cool to room temperature if you prefer
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