Bhajia (onion bhajis)

30 minutes


For the bhajia

  • 4 large onions, red or white. Make sure they are strong
  • 200g of chickpea flour
  • 2 tbsp of rice flour
  • 1 1/2 tsp salt
  • 3 green chillies, small, seeded and finely crushed. Use less or more, according to taste.
  • 4 tsp coriander seeds, crushed finely in a pestle and mortar
  • 2 tsp cumin seeds, crushed finely in a pestle and mortar
  • 1 lemon, juice only
  • 4 tbsp of fresh coriander, chopped. Heaped tbsp
  • 250ml of warm water
  • vegetable oil, for frying

For the chaat topping

  • 1 tsp red chilli powder
  • 1 tsp salt
  • 1 tsp black sea salt
  • 1 tsp dried mango powder, also called amchur
  • 1/2 tsp caster sugar


To make the chaat topping, mix together all its ingredients
Slice the onions to the thickness you prefer and set aside
To make the batter, mix all the dry ingredients together, pour over the lemon juice and add the water slowly till you get a paste like consistency. If it is too runny it won’t ‘stick’ to the onions
Heat the oil in a large wide pan or wok over a high heat. You can test when it’s ready by adding in a little of the batter. It should fizzle and float to the top. When it’s ready turn it down to a medium heat
Pop the onions into the batter and make sure they are evenly coated
Drop a few tablespoonfuls into the hot oil and cook until browned. You might need to flip them over to make sure they cook evenly
Drain them on kitchen paper and then sprinkle over the ‘chaat’ topping