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Onion bhajis

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Adjust Servings:
1 white onion, finely sliced
2 red onions, finely sliced
1/2 tsp smoked salt
1/2 tsp cumin seeds
1/2 tsp coriander seeds
75g gram flour
1/2 tsp baking powder
1 green chilli, finely chopped
1/4 tsp ground turmeric
1/2 tsp garlic granules
1 tbsp fresh coriander, finely chopped
150ml Greek yoghurt (0% fat)
1/2 cucumber, grated
Large handful of fresh mint, finely chopped
1/2 lemon, juiced
Mango chutney, optional

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Onion bhajis

Baked rather than deep fried, these vegan-friendly onion bhajis take just minutes to prepare and use a combination of white and red onions for the extra sweetness. I used gram (chickpeas) flour but you can easily substitute for plain flour.

  • Spicy
  • 35 Mins
  • Serves 4
  • Easy





  1. Place the onions in a bowl and sprinkle with the smoked salt. Leave to sit for an hour, then squeeze the onions to release the water.

  2. Preheat the oven to 200C and line one baking tray with baking parchment.

  3. Heat a small frying pan and toast the cumin and coriander seeds until fragrant and starting to pop. Tip into a pestle and mortar and crush to a powder.

  4. Sift the gram flour and baking powder into a bowl, then add the green chilli, turmeric, garlic granules, fresh coriander, and the crushed cumin and coriander. Season with salt and stir in the onions and the onion juice.

  5. Bring the mixture together with your hands, adding a little water if it feels too dry.

  6. Lightly oil your hands and roll the onion bhajis into 10 equal-sized balls. Place on the baking tray and brush the tops with olive oil.

  7. Bake the onion bhajis for 30-35 minutes, turning halfway, until crisp and caramelised.

  8. To make the raita, combine the Greek yoghurt with the grated cucumber, mint and lemon juice. Season to taste with salt and pepper and serve alongside the onion bhajis with mango chutney for a starter or side dish.

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