Onion bhaji

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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 Alfred Prasad will ensure crispy, flavourful fritters every time. Serve warm with a yoghurt dip as part of a larger meal, or cool and pack up in a hamper for a picnic snack.

First published in 2015




Onion Bhaji Recipe


  • Deep fat fryer


Start by heating your deep fryer to 180˚C, while you mix together the ingredients for the onion bhajis
  • 500ml of vegetable oil
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
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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