Think of these as crispy onion fritters with a spicy twist. They’re a popular snack from India, often enjoyed with a cup of tea. Some call them kanda bhaji (in Maharashtra), while others just say bhaji. Whatever the name, they’re golden, crunchy, and oh-so-flavorful.
Fun fact: Bhajis made their way from Indian homes to restaurants all over the UK, becoming a crowd favorite. This recipe keeps things traditional but adds a few tweaks to make it quicker and a bit healthier. Perfect for a quick treat or a party starter!
What to Expect: Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 5 minutes per batch
- Total Time: Around 20 minutes
- Yields: 12 small bhajis (ideal for 4 people)
- Skill Level: Beginner-friendly
Pro Tip: Want to prep ahead? You can mix the batter and refrigerate it for up to 2 hours. Reheat the cooked bhajis in an oven, not a microwave, to keep that crunch alive.
What You’ll Need
Main Ingredients
- 2 medium onions (thinly sliced)
- 1 cup chickpea flour (a.k.a. gram flour)
- ¾ tsp ground cumin
- ½ tsp turmeric
- ¾ tsp salt
- 1 green chili (finely chopped, optional)
- Juice of 1 lime (or lemon)
- 1 Tbsp fresh parsley or cilantro (chopped)
- ½ cup water (to make the batter)
- 3 Tbsp oil (for frying)
Optional Add-ons:
- 1 Tbsp nutritional yeast for a savory kick.
Swaps You Can Make
- No chickpea flour? All-purpose flour works too (but it may taste a little different).
- Lime juice can be swapped with vinegar or skipped.
- Not a spice lover? Skip the chili and go lighter on the spices.
Let’s Get Cooking
1. Prep the Onions
Slice your onions thin (but not paper-thin). Separate the layers so every strand gets a nice coating later.
Quick tip: Red onions are milder, yellow ones are sweeter. Use whichever you like best!
2. Whip Up the Batter
Mix the chickpea flour, spices, lime juice, and water in a bowl. Whisk until you get a smooth, medium-thick batter. If it’s too thick, add water little by little (a teaspoon at a time).
Test the consistency: It should stick to a spoon without running off.
3. Coat the Onions
Toss the sliced onions, chopped chili, and parsley into the batter. Stir until every onion strand is coated.
Pro Tip: Let it rest for 5 minutes. The onions will release a bit of water, which helps the batter stick better.
4. Fry Time!
Heat oil in a frying pan over medium heat. Test the oil with a drop of batter—it should sizzle and rise.
Scoop small portions of the battered onions into the oil. Flatten them slightly for even cooking. Fry for 2–4 minutes on each side, or until they’re golden and crispy.
Avoid overcrowding! Fry in batches to keep the oil hot.
5. Drain and Serve
Remove the bhajis with a slotted spoon and place them on paper towels to soak up any extra oil. Serve them hot with chutney, yogurt dip, or even ketchup!
Smelling that amazing fried spice aroma? That’s your cue to dig in.
Customizing Your Bhajis
Dietary Tweaks
- Naturally gluten-free (when made with chickpea flour).
- 100% vegan. No substitutions needed!
Tame or Amp Up the Spice
- For spicier bhajis: Add more chopped chili or throw in a pinch of chili powder.
- For mild ones: Use just a hint of chili or swap it for paprika.
Make It Fancy
- Want to jazz it up? Add shredded veggies like carrots, zucchini, or spinach. Just squeeze out the extra water first.
- Keep it simple? Stick to the basic onion version—it’s a classic for a reason.
Seasonal Ideas
Swap in seasonal veggies like grated pumpkin in fall or zucchini in summer. Experiment!
Serving & Storing
How to Serve
- On a platter with chutney or raita on the side.
- As a teatime snack with a hot cup of masala chai.
- Or keep it simple—bhajis and ketchup. Kids love it!
Leftovers? No Problem
- Fridge: Store in an airtight container for up to 2 days.
- Reheating: Pop them in the oven at 375°F (190°C) for 5–7 minutes for that just-fried crisp.
- Freezing: Freeze the batter in small portions. Fry them straight from the freezer—just add an extra minute or two to the cook time.
Why You’ll Love These
Onion bhajis are one of those snacks that never fail. Need something crispy? Check. Spicy? Check. Totally satisfying? Double check.
They’re the kind of thing you make once and immediately want to make again. Whether it’s raining outside or you’re just in snack mode, these bhajis are the ultimate comfort food.
So, what are you waiting for? Get frying and watch them disappear in no time!
PrintOnion Bhaji
Onion Bhaji is a beloved Indian snack made with thin onion slices coated in a spiced chickpea flour batter and fried to golden perfection. It’s crunchy, flavorful, and perfect for teatime or as a crowd-pleasing appetizer. This recipe is beginner-friendly, gluten-free, and comes together in just 20 minutes!
- Prep Time: 10 minutes
- Cook Time: 5 minutes per batch
- Total Time: 20 minutes
- Yield: Makes 12 small bhajis (serves 4 as a snack) 1x
- Category: Snack, Appetizer
- Cuisine: Indian
Ingredients
Main Ingredients
- 2 medium onions (thinly sliced)
- 1 cup chickpea flour (gram/besan flour)
- ¾ tsp ground cumin
- ½ tsp ground turmeric
- ¾ tsp salt
- 1 green chili, finely chopped (optional)
- 1 Tbsp parsley or cilantro, finely chopped
- 1 tsp lime or lemon juice
- ½ cup water
- 3 Tbsp oil for frying
Optional Add-ons
- 1 Tbsp nutritional yeast (for added umami)
Ingredient Notes
- Use yellow onions for sweetness or red onions for a milder flavor.
- Fresh chickpea flour helps avoid any bitter aftertaste.
Instructions
Step 1: Slice the Onions
- Peel and thinly slice the onions using a knife or mandoline.
- Separate the onion layers into strands for even coating.
Pro Tip: Avoid slicing them too thin; you want them to hold some texture after frying.
Step 2: Prepare the Batter
- In a bowl, mix chickpea flour, cumin, turmeric, salt, lime juice, and water.
- Whisk until the batter is smooth and slightly thick. It should coat the back of a spoon without dripping too quickly.
Common Mistake: Don’t make the batter too thin—it won’t stick well to the onions.
Step 3: Coat the Onions
- Add the sliced onions, green chili, and parsley to the batter.
- Mix well until every strand is evenly coated.
Pro Tip: Rest the mixture for 5 minutes to let the onions release moisture. This improves binding.
Step 4: Fry the Bhajis
- Heat oil in a skillet over medium heat. To test, drop a little batter into the oil—it should sizzle and rise immediately.
- Drop small portions of the battered onion mixture into the hot oil. Flatten slightly for even cooking.
- Fry for 2–4 minutes on each side until golden and crisp.
Avoid Overcrowding: Fry in batches to keep the oil at the right temperature.
Step 5: Serve and Enjoy
- Use a slotted spoon to remove the bhajis from the oil and place them on paper towels to drain excess oil.
- Serve hot with mint chutney, tamarind sauce, or cucumber raita.
Smell Check: The aroma of fried spices tells you they’re ready to enjoy!
Notes
Serving Suggestions
- Pair with masala chai for an authentic Indian teatime experience.
- Serve as a side with biryani or curries for a complete meal.
Storage Tips
- Store leftover bhajis in an airtight container in the fridge for up to 2 days.
Reheating Instructions
- Reheat in an oven at 375°F (190°C) for 5–7 minutes to retain crispiness.
- Avoid microwaving—it makes them soggy.
Freezing Option
- Freeze portions of the uncooked, battered onion mixture on a parchment-lined tray. Cook from frozen, adding an extra minute to the fry time.
Pro Tips for Success
- Always fry on medium heat; high heat will burn the bhajis while keeping the inside undercooked.
- Adjust chili levels to match your spice tolerance—start mild and work your way up.
- Got extra veggies? Try adding shredded carrots, zucchini, or spinach for variety.
