Red Onion Bhaji


Preparation info

  • Difficulty


  • Serves:


    as a Snack

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Bhajis are one of the many kinds of pakora, vegetables deep-fried in a spiced chickpea flour batter. The chickpea flour makes a blistering crisp coating and tastes heavenly dipped into cool minty yoghurt sauce. You can use any vegetables, prawns or even bite-size pieces of firm fish.

Preparation: 10 Minutes
Cooking: 15 Minutes


  • 50 g ( oz) chickpea flour (besan)
  • 50 g ( oz/ cup) plain (all-purpose) flour
  • ½ teaspoon baking powder
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon chilli powder
  • ¼ teaspoon salt
  • 2 large red onions, 1 finely chopped, 1 halved and thinly sliced
  • 500 ml (17 fl oz/2 cups) peanut (groundnut) or vegetable oil, for frying


Put the combined flours, baking powder and spices in a bowl and combine well. Whisk in 125 ml (4 fl oz/½ cup) of water and combine until a thick smooth batter forms. Add the onions and stir until well coated.

Heat the peanut oil in a wok or heavy-based saucepan to 180°C (350°F) or until a little of the batter dropped in the oil sizzles quickly. If the oil is too hot, the bhaji will burn before the onions are cooked, so keep the heat steady. The first ones will cook the fastest, then the oil will go down in temperature so adjust it as you cook. Place tablespoons of the mixture into the oil, 4-5 at a time, and cook for 3-4 minutes until golden and crisp. Drain on paper towel and serve hot with the Mint, Green Chilli & Yoghurt Dipping Sauce.