Try something new… This authentic onion bhaji curry is amazing!
If you like onion bhajis, then you’ve simply got to try this onion bhaji curry!
This is a recipe from my new cookbook ‘The Curry Guy Bible’, where it is called onion pakora curry.
Onion bhajis are actually onion pakoras in India but here in the UK, these hugely popular snacks are called onion bhajis.
What will I need to make onion bhaji curry?
As you will see below in the recipe, all of the ingredients are pretty easy to find.
You could just purchase the onion bhajis at and Indian grocer or you might like to try my recipe here.
If you are watching the calories as I am right now, you might also like to try my air fryer onion bhaji recipe.
Note, however, not all onion bhajis are created equal. You will get excellent results following my recipes or purchasing them from an Indian grocer.
I find that those purchased at supermarkets can be a bit of a let down as they are often quite stodgy.
The onion bhajis can be made a couple days in advance and then just heated up in the sauce.
You can also strain the yoghurt and sift the gram flour a few days in advance.
Get all that finished and you can literally make this delicious onion bhaji curry in minutes with very little mess.
If you like cooking by following photographs, I have step by step pics for you below.
If you like this onion bhaji curry, you might like to try some of these recipes too.
- 500g (2 cups) Greek yoghurt
- 25g (1⁄4 cup) gram (chickpea) flour
- 1⁄2 tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- 1⁄2 tsp ground coriander
- 3 tbsp rapeseed (canola) oil
- 1 tsp black mustard seeds
- 5 fenugreek seeds
- 1⁄2 tsp cumin seeds
- 2.5cm (1in) piece of cinnamon stick
- 15 fresh or frozen curry leaves
- 1 medium onion, finely chopped
- 1 tbsp garlic and ginger paste
- 12 onion bhajis (pakoras)
- Salt, to taste
- 3 tbsp finely chopped coriander
- (cilantro), to garnish
- Strain the yoghurt into a mixing bowl until creamy smooth (straining the yoghurt will help prevent it from curdling
- Sift in the flour, turmeric, chilli powder and ground coriander and whisk it all in too.
- Add 400ml (scant 13⁄4 cups) of water and stir until combined into the yoghurt. Set aside.
- Now heat the oil in a large frying pan over a medium–high heat.
When bubbly hot, add the mustard seeds and when they begin to crackle (after about 30 seconds), stir in the fenugreek seeds, cumin
seeds and the cinnamon stick.
- Infuse these spices into the oil until they become fragrant – 30 seconds should do the job. Be careful not to burn the spices or they will become bitter.
- Add the curry leaves and the onion and fry over a medium to medium–high heat for about 5 minutes until the onion is soft and translucent.
- Add the garlic and ginger paste and fry for a further 30 seconds, then pour in the yoghurt mixture. Slowly bring to a simmer, then stir in the pakoras.
- Cook the sauce down until you are happy with the consistency. Season with salt and garnish with the coriander (cilantro).