Indian Onion Bhajis are a deliciously crispy snack that have become popular far beyond the borders of India. Known for their golden colour, crunchy texture, and savoury flavour, these little fritters are a favourite at Indian restaurants and a much-loved starter or side dish for many. But what exactly makes an onion bhaji so tasty? Let’s take a look at what goes into them and why they’re such a hit.
At the heart of Indian onion bhajis, of course, are the onions. Thinly sliced and often left to sit with salt, the onions release moisture and soften, becoming sweet and slightly sticky. This step helps bind the mixture and brings out a rich flavour once they’re fried. Red or brown onions can be used, depending on the cook’s preference, but the goal is always the same: sweet, tender onion strands wrapped in a crunchy batter.
The batter itself is made from gram flour, also known as chickpea flour or besan. This flour is naturally gluten-free and has a nutty taste that pairs beautifully with the sweetness of the onion. When mixed with water and spices, it becomes the perfect coating. Gram flour also crisps up beautifully in hot oil, which gives the bhajis their satisfying crunch.
Spices play a key role in giving onion bhajis their signature flavour. Ground cumin, turmeric, coriander, and chilli powder are all commonly used. Turmeric gives the batter its rich golden hue, while cumin and coriander add warmth and depth. A touch of chilli powder brings gentle heat, although the spice level can be adjusted to taste.
Some recipes include fresh ingredients like chopped coriander leaves or green chillies to add brightness and freshness. A little baking powder might be added to help the bhajis puff up slightly during frying, keeping them light instead of heavy or greasy.
Onion bhajis are deep-fried until crisp and golden. They’re usually served hot, often with cooling dips like mint yoghurt or tangy tamarind sauce. The contrast between the crunchy bhaji and the soft, creamy dip is part of what makes this dish so irresistible.
Whether eaten as a snack, appetiser, or alongside a curry, onion bhajis are a comforting, flavour-packed treat. They’re simple, satisfying, and a great introduction to Indian street food for anyone curious to explore.
Indian Onion Bhajis
Ingredients
- 2 large onions thinly sliced
- 120 g gram flour chickpea flour/besan
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chilli powder adjust to taste
- ½ teaspoon salt
- 1 tablespoon fresh coriander chopped
- 1 large green chilli finely chopped
- ¼ teaspoon baking powder
- 4 tablespoons water add more if needed
- vegetable oil for deep frying
Instructions
- Place the sliced onions in a large bowl and sprinkle with salt.2 large onions, ½ teaspoon salt
- Leave for 10 minutes to soften and release moisture.
- Add the gram flour, cumin, coriander, turmeric, chilli powder, baking powder, fresh coriander, and green chilli (if using) to the onions. Mix well to coat the onions evenly.120 g gram flour, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon chilli powder, 1 tablespoon fresh coriander, 1 large green chilli, ¼ teaspoon baking powder
- Gradually add water, one tablespoon at a time, until a thick batter forms. The mixture should stick to the onions but not be too runny.4 tablespoons water
- Heat vegetable oil in a deep frying pan or wok over medium-high heat. The oil is ready when a small piece of batter dropped in sizzles and rises to the top.vegetable oil
- Using a spoon or your hands, drop small mounds of the mixture into the hot oil. Fry in batches, turning occasionally, for about 4–5 minutes or until golden and crisp.
- Remove the bhajis with a slotted spoon and drain on kitchen paper. Serve hot with a side of mint yoghurt or tamarind chutney.
18 comments
Really good – crispy, golden and full of flavour.
The onions were sweet and soft inside while the outside was beautifully crispy. Paired them with mint yoghurt and they were gone in minutes.
Definitely keeping this one.
The spices were spot on, and the texture was perfect. Will definitely make them again for guests and just for me!!!!!
I might try adding more coriander next time, but otherwise these were top notch.
Lovely balance of spices and easy to make at home.
I would have liked them a bit spicier, so next time I’ll add an extra chilli. Still, they were a hit with the whole family.
Great snack with a cold beer.
My first time making bhajis and they turned out brilliant.
Tasted just like the bhajis I used to eat back home.
I couldn’t believe how easy they were to make, and they tasted like they came from a proper Indian restaurant.
Loved the use of gram flour – it gave the bhajis such a nice flavour.
Perfect for a Friday night snack.
The instructions were clear and the end result was better than anything I’ve had from a takeaway.
I like mine extra crunchy, so I fried them a little longer and they turned out perfectly. Very satisfying
Crispy, savoury, and addictive! I served these as starters before curry and rice, and everyone asked for the recipe.
Absolutely delicious!
These were so comforting and reminded me of rainy days in India with hot chai and a plate of bhajis.