🧅 Onion bhaji
Onion bhaji are crisp fritters of thinly sliced onion bound in a spiced batter of besan (ground chickpeas) and deep-fried. Green chilli, cumin and fresh coriander season the batter, and the onion strands turn sweet inside a lacy, crunchy shell. They are served hot as a snack or starter, often with chutney.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 3 onions, thinly sliced
- 120 g besan (ground chickpeas)
- 1 green chilli, finely chopped
- 1 tsp cumin seeds
- Handful of fresh coriander, chopped
- 1/2 tsp salt
- About 80 ml water
- Vegetable oil for frying
Method
- Mix the onions with the salt and leave for 10 minutes to soften.
- Add the besan, chilli, cumin and coriander and just enough water to coat the onions in a thick batter.
- Heat the oil to about 175 °C.
- Drop in small spoonfuls of the mixture and fry for 3–4 minutes, turning, until deep golden.
- Drain on paper towels and serve hot.
How to make it lighter
- Bake them on a lined tray at 200 °C, brushed with 1 tbsp oil, instead of deep-frying.
- Drain well on paper towels to remove surface oil.
- Count your bhaji and pair two or three with a green salad rather than a full plate.
History
Onion bhaji, also called kanda bhaji or pakora, are a common street and teatime snack across India, especially in Maharashtra and the north. They became a fixture of Indian restaurant menus in the United Kingdom in the second half of the twentieth century.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →