Onion bhaji

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.

Onion bhaji recipe

Other

Easy

30 minutes

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Method

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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

In a mixing bowl, mix together the sliced onions, green chilli, garlic, ginger, curry leaves and melted butter

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

Check the temperature of the oil by dropping in a small spoonful of the mixture - it should sizzle and float

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

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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