Crispy, golden and packed with aromatic spices, onion bhajis are a much-loved Indian starter that are surprisingly easy to make at home. Made with thinly sliced onions coated in a seasoned gram flour batter and deep-fried until perfectly crisp, these flavourful fritters are ideal as an appetiser, snack or party food.
This onion bhaji recipe combines warming spices, fresh chilli and fragrant coriander for an authentic taste and irresistible crunch. Serve them fresh from the fryer with sweet chilli sauce or sweet and sour sauce for a delicious accompaniment that everyone will enjoy.
Onion Bhajis Recipe
Course: AccompanimentsCuisine: Indian, AsianDifficulty: Easy12
servings15
minutes15
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A simple recipe for onion bhajis, one of the most popular Indian accompaniments
Ingredients for the Onion Bhajis
3-4 cups (720-960ml) vegetable oil, for deep frying
2 large onions, peeled and thinly sliced
1 tbsp ginger, finely minced
1 green chilli, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tbsp dried coriander leaves
1 tsp chilli powder
1 tsp ground fenugreek
¾ tsp salt
½ tsp garlic salt
130g gram flour (besan or chickpea flour)
1 tbsp cornflour (cornstarch)
½ tsp bicarbonate of soda (baking soda)
135ml water (about ½ cup plus 1 tbsp)
Directions: How to Make Onion Bhajis
- Place the sliced onions into a large mixing bowl.
- Add the minced ginger, chopped green chilli, cumin, coriander, dried coriander leaves, chilli powder, fenugreek, salt, garlic salt, gram flour, cornflour and bicarbonate of soda.
- Stir everything together until the onion slices are evenly coated with the dry ingredients.
- Gradually add the water, a little at a time, mixing well after each addition. Continue until a thick batter forms that clings to the onions. You may not need to use all of the water.
- Pour the vegetable oil into a wok or large heavy-bottomed pan and heat over a medium temperature. The oil should be at least 7.5cm (3 inches) deep, but make sure the pan is no more than halfway filled to prevent bubbling over during frying.
- Check that the oil is hot enough by dropping a small amount of batter into the pan. If it sizzles immediately and rises to the surface, the oil is ready.
- Carefully spoon a rounded tablespoon of the onion mixture into the hot oil. For a more compact shape, squeeze the mixture gently in your hand before returning it to the spoon and lowering it into the oil.
- Repeat with the remaining mixture, frying 4 to 5 bhajis at a time. Avoid overcrowding the pan, as this can lower the oil temperature and result in less crispy bhajis.
- Cook for 3 to 4 minutes, or until the outside is a deep golden brown.
- Remove the bhajis using a slotted spoon and transfer them to kitchen paper to drain.
- Continue frying the remaining mixture until all the bhajis are cooked.
- If needed, keep finished batches warm in a low oven at approximately 130°C (250°F fan) while you fry the rest.
- Transfer the cooked onion bhajis to a serving dish and scatter over the freshly chopped coriander.
- Serve immediately with sweet and sour sauce or sweet chilli sauce for dipping.
Recipe Tips for Making Onion Bhajis
- Add the water gradually to achieve the perfect thick batter consistency.
- Frying in small batches helps maintain the oil temperature and creates crispier bhajis.
- Chilli powder provides a gentle, even heat throughout the batter.
- For the best texture, enjoy the bhajis straight after cooking while they’re hot and crispy.
What to Serve with Onion Bhajis
Onion bhajis are delicious on their own, but pairing them with the right accompaniments can turn them into a complete starter, side dish or light meal.
Dipping Sauces
A good dipping sauce complements the warm spices and crispy texture of the bhajis.
- Mint yoghurt dip
- Mango chutney
- Sweet chilli sauce
- Sweet and sour sauce
- Tamarind chutney
- Coriander and mint chutney
- Raita
- Garlic yoghurt sauce
Indian Side Dishes
Serve onion bhajis alongside other Indian favourites for a restaurant-style spread.
- Vegetable samosas
- Saag aloo
- Aloo tikki
- Poppadoms
- Vegetable pakoras
- Tandoori chicken
- Seekh kebabs
- Paneer tikka
- Chana masala or kala chana ssag
Curries
Onion bhajis make an excellent starter before a hearty curry.
- Chicken tikka masala
- Butter chicken
- Lamb rogan josh
- Chicken korma
- Saag paneer
- Vegetable jalfrezi
- Chickpea curry
- Dal makhani
Rice and Bread
Add a few simple sides to create a more filling meal.
- Pilau rice
- Plain basmati rice
- Jeera (cumin) rice
- Garlic naan
- Peshwari naan
- Chapati
- Roti
- Paratha
Salads and Fresh Sides
Fresh ingredients help balance the rich, crispy bhajis.
- Kachumber salad
- Cucumber and tomato salad
- Red onion salad with lemon juice
- Mint and coriander salad
- Pickled onions
Drinks
Pair onion bhajis with refreshing drinks to offset the spice.
- Mango lassi
- Salted lassi
- Chai tea
- Indian lager
- Sparkling water with lemon
- Iced mint tea
Serving Suggestion for Onion Bhajis
For a simple and crowd-pleasing starter, serve onion bhajis with mint yoghurt dip, mango chutney and a fresh cucumber salad. For a complete Indian feast, pair them with chicken tikka masala, pilau rice and garlic naan. This combination offers a great balance of textures and flavours while keeping the bhajis as the star of the meal.