Simple Onion Bhajis With Homemade Raita


Warm, delicious Indian flavours! Perfect for appetisers when having guests over.

I’m not sure about all of you, but an onion bhaji is a MUST whenever you go out to an Indian restaurant. I was an opportunity to create my own version of these when I had friends over the other night, and it was a nice option for an appetiser to begin the night. Needless to say, they all loved these small flavourful balls of goodness!

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Simple Onion Bhajis With Homemade Raita

Servings 2 people
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins


  • Deep frying pan
  • Kitchen towel
  • Spoon
  • Big mixing bowl
  • Sharp knife


  • 1 large red onion
  • 1 large white onion
  • 120 grams chickpea or gram flour
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground fenugreek
  • 1/2 tsp tumeric
  • 1 handful finely chopped coriander
  • 1 tsp chilli flakes (optional)
  • 1/2 tsp garlic granules
  • 1 tsp salt (add more if needed)
  • a bit of water if needed


  • Finely slice the onions. I left mine as rings, but to make them more mailable you can cut the rings in half.
  • In a large mixing bowl add all of the ingredients apart from the water and mix it well until the onions look well coated. This will look fairly dry, but you have to leave this mixture for at least 30 minutes so the moisture starts to create more of a batter like texture. The longer you can leave the mix, the better.
  • Whilst the mixture is resting, heat up some vegetable or sunflower oil in a deep pan until hot.
  • Now you will need to squeeze the excess water out of the onions. Then with your hand mix the ingredients until you see a batter form. If you feel it is too dry, then add a touch of water. If the mixture is too wet, then add more flour.
  • Now it is time to start frying the bhajis. To make sure the oil is hot, add a small amount of mixture into the oil and if it bubbles up to the surface, then you're good to go.
  • I used my clean hands to form small balls of the mixture and then started placing them in the pip a few at a time. You can also just use a spoon for this.
  • Fry the balls of bhajis until you get a beautiful golden brown texture on all sides, so make sure you keep turning them in the pan.
  • After they are wellcooked, place the cooked bhajis on some kitchen towel to soak up any excess oil.
  • Ready to serve! I served mine with some soya based raita and some mango chutney and it was an absolute treat!
Author: Vegan Boards
Calories: 180kcal
Cost: $15
Course: Appetizer
Cuisine: Indian, Mediterranean, Mexican
Keyword: Quick & Easy, Sauce


Calories: 180kcal

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