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Onion Bhajis

February 10, 2012 By Dan Toombs 51 Comments

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.

onion bhajis

So crispy and delicious. You’re going to love this one.

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. 

All the ingredients

Sprinkle the salt over the onions and leave for an hour. Then add the remaining ingredients.

forming the bhajis

Form the onion mixture into small onion bhajis.

The bhajis ready for the fryer

Get you bhajis all ready before frying.

Adding to oil

Cook in batches. This is important. Add to many and it will lower the oil temperature.

Onion bhajis after first cook

Transfer the onion bhajis to a paper towels after the first frying.

Frying onion bhajis a second time.

Raise the heat and fry the bhajis for a few more seconds.

Onion bhajis

These are so good!

Oniond bhajis

Dig in!

If you love this recipe check out these other similar ones: 

BIR Style Cooked Onion
Onion Fried Rice
Chicken Curry with Onions

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Yield: 15

How To Make British Indian Restaurant (BIR) Style Onion Bhajis

onion bhajis
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour

Ingredients

  • 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

Instructions

  1. Cut the onions in half and then finely slice them. Mix the salt into them and set aside for an hour or so.
  2. 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.
  3. Divide the mixture in to small bhajis.
  4. Heat some oil for deep frying to 160c (320f).
  5. 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.
  6. Turn the heat up until your oil reaches 180c ((356f)
  7. Add the bhajis in batches and cook for a further couple of minutes until they are crispy and deep brown in colour.
  8. Transfer with a slotted spoon to paper towels to drain excess oil and serve hot.
  9. If not serving immediately, place in a warm (not hot) oven.

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© Dan Toombs
These onion bhajis are great served with my mint raita recipe.

 

Filed Under: Indian Vegetarian Side Dishes, Starter Tagged With: BIR recipes, British Indian Restaurant recipes, Indian food recipes, Onion recipes

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Comments

  1. Mark says

    February 10, 2012 at 1:58 pm

    Fantastic Dan!! I am going to try this ….

    … but not yet. I am going to treat myself soon to a blow out day of eating (whatever I want), but I am not ready for these just yet as it will blow the diet in one go.

    Will post again when I do get around to cooking and eating!

    MArk

    Reply
    • Dan Toombs says

      February 12, 2012 at 7:13 pm

      Great Mark.

      My diet is starting tomorrow.
      Dan

      Reply
      • Rosamond says

        February 3, 2013 at 3:39 pm

        I always start a new diet ‘tomorrow’ 🙂

        Reply
  2. Mina Joshi says

    February 10, 2012 at 8:25 pm

    These look great. As an Indian cook – I am impressed that you use all the authentic spices like asafoetida and ajwain for the bhajias. I use similar spices but never use egg as I am a vegetarian.

    Reply
    • Dan Toombs says

      February 11, 2012 at 11:44 am

      Thank you Mina.

      You have inspired me to try my recipe without egg. Thanks for stopping by.

      Dan

      Reply
  3. Kim Bee says

    February 11, 2012 at 5:00 am

    I have to admit I have never done curry but this makes me want to try. Looks really fantastic.

    Reply
    • Dan Toombs says

      February 11, 2012 at 11:48 am

      Thank you Kim.

      I hope you get a chance to try the recipe. I really like it. Please let me know if you have any questions.

      Reply
  4. Paul says

    February 13, 2012 at 12:05 pm

    I WILL be trying this recipe, they look great.

    Reply
  5. Sanchita says

    April 2, 2012 at 8:14 pm

    We call it Pakoda but we don’t use egg in this mix but we use it another type of pakoda and have it with chai (Indian Tea) 🙂 BTW homemade lime pickle..very impressive 🙂

    Reply
    • Dan Toombs says

      April 3, 2012 at 12:47 pm

      Thank you very much for stopping by Sanchita.

      I would love to try your recipe. Is it like mine but without the egg? I am always looking for new recipes.

      I’ve just been looking at your blog again. Can’t wait to try some of your other recipes.

      Dan

      Reply
  6. Rob says

    April 5, 2012 at 9:17 am

    Hi Dan
    In your “method” you mention baking powder, but in the ingedients you don’t list it – how much to put in?
    I’ll make it anyway, with my guess….! Sounds great!
    Cheers, Rob

    Reply
  7. Marion Horscroft says

    April 15, 2012 at 4:20 pm

    I made these last week and they were great. Perhaps a bit salty so I may rinse the onions before cooking them next time (although my guests said they were perfect!)

    Reply
    • Dan Toombs says

      April 16, 2012 at 3:38 pm

      I’ve been experimenting with this recipe for years. Sometimes it is a bit salty. Other times it’s perfect. Try not to rinse the onions. Instead, just use a little more salt. The idea of the salt is to get as much moisture out of the onions as possible. Thanks.

      Reply
  8. Mamay Jane says

    May 12, 2012 at 9:49 am

    Looks so delicious!
    I’m hungry 😉

    Reply
    • Dan Toombs says

      May 12, 2012 at 11:45 am

      Thank you. I hope you get to try the recipe soon. I love it. 🙂

      Reply
  9. Lesley says

    July 3, 2012 at 11:09 am

    Wow, I’m salivating!!! Just back from hols and need to lose a couple of pounds…..but what the heck, I can start the plan again the day after trying this delicious sounding recipe out. 😉

    Reply
    • Dan Toombs says

      July 3, 2012 at 12:35 pm

      Thanks Lesley. I hope you find it worth the calories! I love this recipe. 🙂

      Reply
  10. Paul says

    November 14, 2012 at 3:41 am

    Hi Dan, Going to try these in next few days, my last efforts left alot to be desired, but recipe never said to soften onions. How much Baking powder do you put in? its not listed in your ingredients….

    Reply
  11. Charlotte Hounslow says

    January 19, 2013 at 10:04 am

    Hi Dan, will be trying these today as i have a curry party to go to toinght and i want to take these! It’s nice to find a recipe which uses the traditional gram flour. will pass on your recipe to my father who makes a fantastic sri lanken curry. Kind Regards, Charlotte Hounslow

    Reply
    • Dan Toombs says

      January 21, 2013 at 9:29 am

      Thank you very much Charlotte. Hope you enjoy the bhajis. That’s my favourite recipe for them.

      Enjoy.
      Dan

      Reply
  12. Rosamond says

    February 3, 2013 at 1:14 pm

    Well i never use sr flour,mango powder or egg in mine. In fact i have never heard of that before. I will certainly give them a go . Sounds interesting 🙂 and its nice to have a change. P.s. have you ever tried panch puran in your bhajis or pakora? If not , try one time and see what you think.

    Reply
  13. Sharon says

    March 25, 2013 at 2:52 pm

    Hi ive just taken your tikka masala curry to make tonight. I am going to try to do your onion bahjees another time. What i would like to know please is how to make the mint sauce like they do in the restaurant to go with bahjees.
    Thank you
    Sharon

    Reply
  14. brian says

    April 11, 2013 at 6:49 pm

    Dan,

    The onion bhaji recipe as given in your book includes baking powder but fails to specify the quantity. Can you enlighten me please?

    Reply
    • Dan Toombs says

      April 16, 2013 at 2:32 pm

      Sorry about that. About a teaspoon will do just fine. I’ll have to fix that.

      Thanks
      Dan

      Reply
  15. Kevin says

    March 14, 2015 at 1:51 pm

    Hi Dan

    You say your recipe takes 4 hours to prepare, how come it takes that long? As I see it, it should only take around 10 to 15 minutes to prepare. Do you have to let the “golf balls” to stand? I’m somewhat confused on the amount of time.

    Cheers

    b.t.w Great website

    Reply
  16. Dilip says

    June 6, 2015 at 10:28 am

    Make potato bhajias using the very same paste. The potato’s must be very thinly sliced. Place thinly sliced potato’s in the paste and fry 5 or 6 slices at a time.

    Reply
  17. bristol plasterer says

    June 8, 2015 at 8:30 am

    This sounds lovely and really tasty. Thank you for sharing this.

    Simon

    Reply
  18. Jon Griffithz says

    June 21, 2015 at 8:35 am

    Wow made these from recipe in your ebook they are the real deal. Thanks I now live in Portugal you gave me the taste I remember from the indian snack shops in the UK.

    Reply
    • Dan Toombs says

      July 20, 2015 at 7:41 pm

      Really good to hear Jon. Thank you.

      Dan

      Reply
  19. Rajam Anand says

    July 22, 2015 at 3:19 pm

    Hi Dan
    I like your recipes and I am going to try your onion Bhajis. Wondering whether to add panch poran as whole or powdered.
    Thanks
    Rajam

    Reply
    • Dan Toombs says

      October 4, 2015 at 9:34 am

      Hi Rajam

      I use the panch poran whole. It adds a lot to the texture. Thanks.

      Dan

      Reply
  20. Dory says

    December 1, 2015 at 3:53 pm

    Hi Dan,

    Just finished baking, and tasting of course, your recipe. My first Bhaji’s ever and I like them a lot. They’re very tastefull. Thank you very much for this recipe!

    Kind regards,

    Dory

    Reply
    • Dan Toombs says

      December 9, 2015 at 2:01 pm

      Hi Dory

      I’m really glad you liked the recipe. Thank you.

      Dan

      Reply
  21. Simon says

    July 2, 2016 at 11:22 am

    This is great. I followed slimming world style of making them but substituted their spices with yours. 100% better and still SW!

    Reply
  22. Simon says

    July 2, 2016 at 11:26 am

    PS, hope you don’t mind!

    Reply
    • Dan Toombs says

      July 8, 2016 at 9:05 am

      Love it! Thanks Simon.

      Dan

      Reply
  23. Kim says

    November 13, 2016 at 6:33 am

    Hi Dan
    Preparing to try this recipes in next couple of days. Managed to get the PP and Asafoetida but where I live I can’t get hold of fresh coriander. All I have is the powdered stuff. Would that be ok to use and could you recommend how much I should add? thanks
    I am also wondering if I can use hot pepper paste which is locally available but is red rather than using fresh chillies?

    Reply
    • Dan Toombs says

      November 18, 2016 at 10:54 am

      Hi Kim

      Coriander powder is made from the seeds of the coriander plant and tastes completely different to the leaves. That said, a teaspoon or so wouldn’t hurt. Just omit the coriander leaves and the bhajis will still be fine.

      Thanks,
      Dan

      Reply
  24. Tom says

    June 3, 2017 at 5:02 pm

    Dan, great to see you at Newcastle today. We really enjoyed your demo.
    Looking forward to recreating some recipes over the coming weeks. Thankyou for being so inspiring and making it look really achievable.

    Reply
    • Dan Toombs says

      June 7, 2017 at 11:26 am

      Hi Tom

      Thank you very much. It really means a lot to me. I hope you enjoy the book and look forward to seeing some pics if you post any. 🙂

      Dan

      Reply
  25. Tom Chadwick says

    January 14, 2018 at 6:43 pm

    Great recipe. I bought your new book this week and this is the first thing I tried. Had them last night with a cucumber and mint raita and it all worked out well. Looking forward to trying more.

    Reply
    • Dan Toombs says

      January 22, 2018 at 12:11 pm

      Great to hear Tom. Thank you very much. I hope you enjoy cooking from my book. Much appreciated.

      Dan

      Reply
  26. Joanne says

    January 4, 2019 at 8:49 pm

    Hi Dan, I recently tried an Indian fusion recipe which was bhaji based but they used butternut squash – would this work with your recipe? Will it cook the same – have you tried this recipe with vegetables other than onion? Thanks for your time 🙂

    Reply
    • Dan Toombs says

      January 8, 2019 at 8:57 am

      Hi Joanne

      That sounds interesting. I’ve never tried it with squash but have used the same recipe with many other vegetables. Vegetable pakora! Love it.

      Dan

      Reply
  27. Scott says

    February 11, 2019 at 10:18 am

    Hi Dan,

    Tried these twice now following the recipe. While I love the flavor I cant seem to get the onions to bind together when cooking they just sort of fall apart. Any ideas?

    Reply
    • Dan Toombs says

      February 12, 2019 at 11:20 am

      Hi Scott

      That sounds to me like you need to add a drop more water. With enough moisture, they should stay together.

      Thanks,
      Dan

      Reply
  28. Alexandria says

    April 1, 2019 at 8:27 am

    Hi Dan, have made these before but would like to know if they can be frozen? How to reheat? Many thanks Alex

    Reply
    • Dan Toombs says

      April 3, 2019 at 7:58 pm

      Hi Alexandra

      They can be. I recommend just browning them in the oil first so that they are about 90% cooked through. Then cool and freeze them. Let defrost and then fry once more until cooked through.

      Thanks,
      Dan

      Reply
      • Alexandria says

        April 10, 2019 at 7:26 am

        Thanks Dan 😊

        Reply
  29. Tracy says

    August 7, 2020 at 8:57 pm

    Hi made them tonight the out side looked lovely the inside how ever wasn’t did exactly as the recipe not sure what I did wrong

    Reply
    • Dan Toombs says

      August 10, 2020 at 6:24 am

      Hi
      I am sorry the recipe did not work well for you. If you join my Facebook group Curry Chit Chaat there is a lot of help and information from other members on my onion bhaji recipe which you might find helpful.
      Thanks
      Dan

      Reply

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