Onion bhajis are a superb addition to an Indian meal or great to have as a snack, but few people have tried to make them at home. Following this onion bhaji recipe from Tamarind's Alfred Prasad will ensure you make a wonderful batch. These flavourful fritters can be put in the picnic hamper if you enjoy them cool. 

Find out more about the origins of onion bhajis and what they are traditionally eaten with on our blog.

Method
1.
Start by heating your deep fryer to 180˚C, while you mix together the ingredients for the onion bhajis
Deep fat fryer substitution
If you don’t have a deep-fat fryer, pour oil (use oil with a high smoking point like sunflower or walnut oil) into a large pan up to a third full. Once the oil reaches 180ºC - or a cube of white bread browns after 40 seconds - it is ready to use. Note: hot oil can be very dangerous, take care
2.
In a mixing bowl, mix together the sliced onions, green chilli, garlic, ginger, curry leaves and melted butter
3.
Add the chilli powder, turmeric powder, gram flour, rice flour, chopped coriander, fennel seeds and salt to taste. Sprinkle with water and mix well so it is thick enough to hold its shape
4.
Check the temperature of the oil by dropping in a small spoonful of the mixture - it should sizzle and float
5.
With moistened hands, drop tablespoon-sized portions of the mixture into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brow all over
6.
Repeat the process in small batches until all the mixture is used. Drain the fried onion bhajis on kitchen towel. Serve immediately or allow to cool to room temperature if you prefer
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Onion bhaji recipe with an aromatic white wine, or a full-bodied and ripe white wine

Ingredients

Onion Bhaji Recipe

Equipment

  1. Deep fat fryer

Share this Recipe

This simply brilliant onion bhaji recipe is from Alfred Prasad, one of Britain's greatest Indian Chefs.

Onion bhaji recipe Tweaks

What's this?
TazzyDay
I used plain flour in place of the Rice Flour (couldn't get it in my supermarket) and used a small bunch of parsley in place of the curry leaves - my son said it tasted just like the ones we love in our favorite Indian Restaurant - I agree, they taste just like them. Recommend this recipe!
13 September 2013
TazzyDay
I used plain flour in place of the Rice Flour (couldn't get it in my supermarket) and used a small bunch of parsley in place of the curry leaves - my son said it tasted just like the ones we love in our favorite Indian Restaurant - I agree, they taste just like them. Recommend this recipe!
13 September 2013

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