Restaurant style onion bhajis at home!
Are you ready to start making the best onion bhajis around? Look no further than this onion bhaji recipe. It gets outstanding results.
These are the onion bhajis that feature in m cookbook ‘The Curry Guy’ and so many people have tried and loved it. The thing I like most about this onion bhaji recipe is how crispy they get.
These are real onion bhajis, not a lot of stodge!
So often, you go out and order onions bhajis just to find they are like little balls of gram flour bread without much onion in them. More often than not, it is the ready made meals that have these stodgy onion bhajis in them.
You won’t find that with this recipe!
The onions are first salted to extract moisture out of the onions. Then, that liquid is used to make the batter. The batter really just holds them together. What you find inside is almost all onion!
So here you have my restaurant style onion bhaji recipe.
Make the recipe your own:
Feel free to play with the recipe some. If you like them spicier, add chilli powder or more fresh chillies. Want to try different spices…? Why not?
If it sounds good, it probably will be.
Just in case you aren’t familiar with panch phoran – it is Indian five spice. You can purchase it at most Asian shops or you could make it yourself if you have the ingredients on hand.
Just take equal measures of fennel seeds, fenugreek seeds, black mustard seeds, onion seeds and cumin seeds.
Give the mixture a good mix and you have panch phoran. Add as much or as little as you like. Play with the recipe and have fun!
If you like cooking by photos, I have step by step pics below.
The written recipe is at the bottom of this page.
If you love this recipe check out these other similar ones:
International & UK Orders
- 3 white onions slightly larger than tennis balls
- Oil for deep frying
- 1 teaspoon fine sea salt
- 1 tablespoon garlic paste
- 3 green chillies - pounded to a paste
- 1 tablespoon panch poran*
- 1 tsp chilli powder
- 4 tbsp rice flour
- 140g (approx) sifted gram flour
- 3 tablespoons finely chopped coriander leaves
- Cut the onions in half and then finely slice them. Mix the salt into them and set aside for an hour or so.
- After an hour the onions will be limp and moist. Add the remaining ingredients to the onions, being careful not to add to much gram flour. You should easily be able to pick up a ball of the onion mixture.
- Divide the mixture in to small bhajis.
- Heat some oil for deep frying to 160c (320f).
- When this heat is reached, cook the bhajis in batches until they turn light brown. Transfer to a plate while you cook the remaining bhajis. At this stage, you are not cooking the bhajis through. You just want to get them started.
- Turn the heat up until your oil reaches 180c ((356f)
- Add the bhajis in batches and cook for a further couple of minutes until they are crispy and deep brown in colour.
- Transfer with a slotted spoon to paper towels to drain excess oil and serve hot.
- If not serving immediately, place in a warm (not hot) oven.