Crispy Onion Bhaji is a popular Indian street food made with sliced onions, gram flour, and aromatic spices. These deep-fried fritters are easy to prepare at home and make a great appetizer, party snack, or side dish for curry nights. Perfectly crunchy on the outside and soft inside, they pair well with chutneys or dipping sauces and are naturally gluten-free and vegan-friendly.
Crispy and aromatic, Onion Bhajis are a classic Indian snack made from thinly sliced onions coated in a spiced gram flour batter and deep-fried until golden brown. Perfect for serving as an appetizer, side, or party snack, these homemade bhajis are packed with flavor and easy to prepare with pantry-friendly ingredients.
Ingredients
For Frying:
- Vegetable oil for deep frying (approx. 3–4 cups / 720–960 ml)
Bhaji Mix:
- 2 large onions, peeled and thinly sliced
- 1 tbsp minced ginger
- 1 green chilli, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp dried coriander leaf
- 1 tsp chilli flakes
- 1 tsp ground fenugreek
- ¾ tsp salt
- ½ tsp garlic salt
- 130 g (1½ cups + 2 tbsp) gram flour (chickpea flour/besan)
- 1 tbsp cornflour (cornstarch)
- ½ tsp bicarbonate of soda (baking soda)
- 135 ml (½ cup + 1 tbsp) water
To Serve:
- 1 tbsp freshly chopped coriander (cilantro)
- Sweet and sour sauce or sweet chilli sauce for dipping
Instructions
- Heat the oil: Pour vegetable oil into a wok or deep, heavy-based pan to a depth of about 3 inches. Heat over medium heat. Ensure the oil level stays well below the halfway point of the pan.
- Prepare the onion mixture: Place the sliced onions in a large mixing bowl. Add the minced ginger, chopped green chilli, all the spices, salt, garlic salt, gram flour, cornflour, and bicarbonate of soda.
- Make the batter: Mix everything well to coat the onions. Gradually add the water, stirring until you achieve a thick batter that clings to the onions. You may not need all the water.
- Test the oil: Drop a small amount of batter into the hot oil. If it sizzles and rises to the surface, the oil is ready.
- Fry the bhajis: Take a heaped tablespoon of the mixture, gently compact it in your hand, then lower it into the hot oil. Fry 4–5 bhajis at a time to avoid overcrowding.
- Cook until golden: Fry for 3–4 minutes, turning once, until the bhajis are a deep golden brown. Remove with a slotted spoon and drain on kitchen paper.
- Repeat: Continue with the remaining mixture, keeping the cooked bhajis warm in a low oven (130°C / 250°F fan) if needed.
- Serve: Arrange the bhajis on a serving plate. Sprinkle with fresh coriander and serve with your choice of dipping sauce.
Tips
- Thin slices: Slice the onions as thinly as possible to ensure even cooking and crisp texture.
- Don’t overcrowd the pan: Fry in small batches to maintain oil temperature and prevent greasy bhajis.
- Compact the mix: Squeezing the mixture slightly before frying helps it hold its shape better.
- Use a thermometer: Oil should be around 180°C (350°F) for best results.
Variations and Substitutions
- Spice level: Adjust chilli quantity based on preference.
- Herbs: Swap dried coriander leaf for fresh for a stronger flavor.
- Gluten-free: This recipe is naturally gluten-free with gram flour.
- Add vegetables: Grated carrot or shredded spinach can be mixed into the batter.
FAQs
Can I bake these instead of frying?
Yes, but they won’t be as crispy. Brush with oil and bake at 200°C (400°F) for 25–30 minutes, turning once.
Can I make them ahead of time?
Yes, reheat in a hot oven (180°C/350°F) for 8–10 minutes to restore crispness.
What is gram flour?
Also known as chickpea flour or besan, gram flour is a gluten-free flour commonly used in Indian cooking.
Serving Suggestions
- Serve with sweet chilli sauce, raita, or mint yogurt dip
- Great as a starter for Indian meals or a party snack
- Pair with chai for a traditional Indian tea-time snack
- Add to a vegetarian platter with samosas and chutneys
Why You’ll Love This Recipe
- Crispy, golden, and packed with bold spices
- Naturally gluten-free and vegetarian
- Simple ingredients, big flavor
- Perfect for sharing or prepping ahead for gatherings
Onion Bhaji
10 -12
servings10
minutes10
minutesIngredients
For Frying:
Vegetable oil for deep frying (approx. 3–4 cups / 720–960 ml)
Bhaji Mix:
2 large onions, peeled and thinly sliced
1 tbsp minced ginger
1 green chilli, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tbsp dried coriander leaf
1 tsp chilli flakes
1 tsp ground fenugreek
¾ tsp salt
½ tsp garlic salt
130 g (1½ cups + 2 tbsp) gram flour (chickpea flour/besan)
1 tbsp cornflour (cornstarch)
½ tsp bicarbonate of soda (baking soda)
135 ml (½ cup + 1 tbsp) water
To Serve:
1 tbsp freshly chopped coriander (cilantro)
Sweet and sour sauce or sweet chilli sauce for dipping
Directions
- Heat the oil: Pour vegetable oil into a wok or deep, heavy-based pan to a depth of about 3 inches. Heat over medium heat. Ensure the oil level stays well below the halfway point of the pan.
- Prepare the onion mixture: Place the sliced onions in a large mixing bowl. Add the minced ginger, chopped green chilli, all the spices, salt, garlic salt, gram flour, cornflour, and bicarbonate of soda.
- Make the batter: Mix everything well to coat the onions. Gradually add the water, stirring until you achieve a thick batter that clings to the onions. You may not need all the water.
- Test the oil: Drop a small amount of batter into the hot oil. If it sizzles and rises to the surface, the oil is ready.
- Fry the bhajis: Take a heaped tablespoon of the mixture, gently compact it in your hand, then lower it into the hot oil. Fry 4–5 bhajis at a time to avoid overcrowding.
- Cook until golden: Fry for 3–4 minutes, turning once, until the bhajis are a deep golden brown. Remove with a slotted spoon and drain on kitchen paper.
- Repeat: Continue with the remaining mixture, keeping the cooked bhajis warm in a low oven (130°C / 250°F fan) if needed.
- Serve: Arrange the bhajis on a serving plate. Sprinkle with fresh coriander and serve with your choice of dipping sauce.
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