Very easy to make Onion Bhajis

Why I don't buy Onion Bhajis!

Why would I buy Onion Bhajis when they are so easy to make...and so much better when they're homemade! My real issue is with take-away food, rather than restaurants. If you go to any Indian restaurant worth its salt, and you get great quality, authentic bhajis (and everything else), but go to a take away and I find you're often paying well over the odds for food that is sub-standard. It's as it they just don't care...or, that they know the customer doesn't care or know any better!

When I first started making Onion Bhajis, it was because I wanted to replicate (loosely) what I got in restaurants, rather than have a moan to the Wife about the low quality take-away food and how much it costs.

The following recipe I am not claiming to be authentic, but I am going to claim that it is easy to follow and and great tasting. I do hope you enjoy!

A pictoral journey: From onion to bhaji!

From this...
From this...
...to this
...to this
And here it all is. The salad bit is optional!!
And here it all is. The salad bit is optional!!

Ingredients

  • 2 medium size onions
  • 200g Gram Flour (approx)
  • 2 green chillies
  • 1/2 teaspoon of ground ginger
  • 1 teaspoon of tumeric
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of salt
  • 1/2 cup of water (approx)

Just a few easy steps to success

First off, get those onions, peel away the outer skin, then slice thinly so you're left with lots of circles. Don't separate the rings. It's best they're left in tact. Just see the first picture. The reason I slice them thinly is so they cook properly when it gets to that stage.

Next, slice each 'circle of onion' right down the middle. I put a few of the circles on top of one another, so it makes the process a bit quicker. Once you have done this, put them in a mixing bowl and well, mix them up. You need to do this so all the half-rings of onion separate.

Now, finely chop the two green chillies. Then mix these in with the onion. You don't have to use green, or two! It's up to you. If you like very spicy food, use three, if not maybe use two red chillies instead.

Measure out the ground ginger, ground coriander, tumeric and salt. Add this to the 200g of Gram Flour. Mix together and pour this onto the onion and chillies.

WARNING: Messy and sticky finger alert!

Get your half a cup of water ready. First though, mix the flour and spices around the bowl with the onion and chillies. This will help coat the onion a little. Then add your water!

TIP: Make sure you've got a bowl of water, apron or towl you can wipe your hands on.

Get all the mixture infused together. The flour and water amounts are really a startign guide. You will probably need to add more of each until, finally, you have a bowl full of onion coated in your onion bhaji batter. You shouldn'tmake the batter too runny, it really needs to be quite thick so it clings to the onion.

Once you're happy with your mixture, you're ready to start cooking.

Heat up a good amount of oil in your wok. Remember the heat test: throw in a piece of onion to see if it sizzles; if it does, you're ready to go.

Get a small portion of the onion bhaji mixture and carefully put it in the pan (see image). I do about four in the pan at a time. Often, bhajis are deep fried, but I prefer to shallow fry them for about two minutes on each side.

Don't be too strict with the time. Just go for golden brown, rather than burnt brown! Certainly avoid black! Have a plate at the ready to put the cooked bhajis on, get more mixture in the pan and keep cooking until its all gone. You'll end up with anywhere between 8 and 16!


The easiest accompiment! Mint Sauce

There really is nothing simpler or more effective to accompany Onion Bhajis (or other Indian starters) than mint/yogurt sauce.

  • Put 250ml of plain yogurt in a bowl
  • Mix 2 teaspoons of mint sauce into the yogurt.

That's it! Get it all served up

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Comments 18 comments

Maddie Ruud profile image

Maddie Ruud 5 years ago from Oakland, CA

I love onion bhajis! My sister and I made them for a dinner party once, but I haven't done it since. Your recipe has inspired me to give it another go!


Spencer Camus profile image

Spencer Camus 5 years ago from United Kingdom Author

Yay, that's great! Thanks Maddie.


stessily 5 years ago

Spencer: Several decades ago I was spoiled ROTTEN by Nepali and Indian friends who regaled me with home-cooked food, topped off with tea, coffee, or lassi. Perhaps it was the special flavor of their joy at specially preparing food for me, but I have never tasted Indian food of such high quality as those homemade delights! Thank you for rekindling those lovely memories for me just by presenting this recipe. I love onion bhajis, and your wonderful presentation tempts me to tackle them. All the votes. Well done.


Spencer Camus profile image

Spencer Camus 5 years ago from United Kingdom Author

Kind words indeed stessily. Thank you. It's great when something can inspire. I too, have been fortunate to have Indian friends who have treated me to traditional home cooked delights. I wouldn't try to compete, but like, it can inspire to try! :-)


stessily 5 years ago

Spencer: A secret ingredient in my friends' cooking was joy, which imparted such an indefinable flavor! Your onion bhajis sound wonderful. There is joy in them, so they surely are tasty. Thank you for sharing.


Spencer Camus profile image

Spencer Camus 5 years ago from United Kingdom Author

Joy indeed :-)


tillsontitan profile image

tillsontitan 5 years ago from New York

Have never heard of onion bhajis before but your recipe and pictures have whet my appetite! Voted up.


Spencer Camus profile image

Spencer Camus 5 years ago from United Kingdom Author

Thank you tillsontitan, for the comment and vote up. They are really good, you should give them a try. Being fair, I've seen a couple of other variations of Onion Bhajis by other Hubbers, that mightbe worth a look. It's good to share!


Spencer Camus profile image

Spencer Camus 5 years ago from United Kingdom Author

Thank you tillsontitan, for the comment and vote up. They are really good, you should give them a try. Being fair, I've seen a couple of other variations of Onion Bhajis by other Hubbers, that mightbe worth a look. It's good to share!


ian chiles 4 years ago

Thank you -)

Just made these for lunch, very impressed and so easy to make.

Better than restaurant quality in my opinion.


Spencer Camus profile image

Spencer Camus 4 years ago from United Kingdom Author

Nice one Ian. That is high praise indeed and I am very flattered. Thank you for giving them a try, I am so glad they came out right. Always remember, the chef can take as much credit as the recipe sometimes! :-)


IzzyM profile image

IzzyM 4 years ago from UK

Hey thanks Spencer - I just made my first ever chicken pakora (and wrote a hub about it) then found this wonderful hub on onion bhajis which I will be trying soon. There are no Indian restaurants for miles so it's make my own or do without!


IzzyM profile image

IzzyM 4 years ago from UK

Just to update, I made up just a fraction of the batter your recommended to try it, and it was delicious. Off to make more :)


Lawrence 4 years ago

Nice one Spencer, made these with a curry I cooked - delicious! Never tried them home made before, but they are superior compared with store bought.


Amanda 4 years ago

Really love the onion bhaji recipe, I use it every wk, it's so easy & really tasty, my family love them x


Kev 3 years ago

Worked out very well! Thanks so much for the easy recipe, it was a big hit along with tandoori chicken.


eileen 3 years ago

brilliant never buy any again have passed this on


Paul Campbell 2 years ago

Used ur recipe mixture a bit runny but still tasted ace thank u for sharing

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