Onion Bhajis

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

These barely need an introduction—we all order them when we are at the local Indian restaurant. But they are so simple to make, and they are so much more delicious than anything you can buy.


  • 2 onions, peeled and finely sliced
  • cup besan, sifted to remove any lumps
  • 1 te


Put the besan, coriander and cumin powders, the chiles, a little vegetable oil, and warm water and salt to taste into a food processor and whiz until you have a smooth batter.

Put the batter aside for about 30 minutes, then stir in the onion slices.

Heat the vegetable oil in a deep-fat fryer, then gently drop spoonfuls of the batter mixture into the pan—about 3 at a time. When t