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.
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.
Sprinkle the salt over the onions and leave for an hour. Then add the remaining ingredients.
Form the onion mixture into small onion bhajis.
Get you bhajis all ready before frying.
Cook in batches. This is important. Add to many and it will lower the oil temperature.
Transfer the onion bhajis to a paper towels after the first frying.
Raise the heat and fry the bhajis for a few more seconds.
These are so good!
If you love this recipe check out these other similar ones:
How To Make British Indian Restaurant (BIR) Style Onion Bhajis
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
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.
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Finally a bhaji that I am happy to put my name to!! These are absolutely delicious. Many thanks for sharing this.
Friday 22nd of October 2021
Great to hear, thank you so much for letting me know.
Friday 7th of August 2020
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
Monday 10th of August 2020
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.
Monday 1st of April 2019
Hi Dan, have made these before but would like to know if they can be frozen? How to reheat? Many thanks Alex
Wednesday 3rd of April 2019
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.
Monday 11th of February 2019
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?
Tuesday 12th of February 2019
That sounds to me like you need to add a drop more water. With enough moisture, they should stay together.
Friday 4th of January 2019
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 :)
Tuesday 8th of January 2019
That sounds interesting. I've never tried it with squash but have used the same recipe with many other vegetables. Vegetable pakora! Love it.