Crispy Onion Bhajji/fritters

4 People
20 min

A bhaji is a type of fritter originating from the Indian subcontinent. It is made from spicy hot vegetables, commonly onion, and has several variants. It is a popular snack food in India, it is also very popular in Pakistan and it can be found for sale in street-side stalls, especially in tapris and dhabas.

A great gluten-free and vegan snack or appetizer that you can easily make in just 20 minutes. Onions – Red onion is usually used for these fritters for their sweet flavor, but I usually use any onion that I have available and often mix yellow with red.

Onion bhajis are one of my all-time favourite snacks. I love them served with green chutney or spicy ketchup, and they’re the perfect side dish or starter.

So crisp

so good


Crispy Onion Bhajji/fritters
Recipe details
  • 4  People
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients for the batter
  • 100 g gram flour / chickpea flour
  • 1 teaspoon chilli flakes or chopped fresh chilli
  • 1 teaspoon cumin seeds
  • 1 teaspoon garlic masala
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ½ teaspoon fine sea salt
  • 300 g finely sliced onions 
  •  vegetable oil for frying
  • 1 pinch fresh coriander
For frying
In a medium bowl, mix together the gram flour, spices, cillis and salt, add a little water to make a thick batter.
Peel and chop an onion in half, slice the onion very thinly. Add the sliced onion to the batter, mix well to coat
In a medium high-sided saucepan over medium heat and add 2-3 inches oil. 
Test the heat of the oil by dropping a small amount of batter into the pan - it should bubble immediately and brown in around 30 seconds.
Once the oil is up to temperature, carefully place a heaped dessert spoon of batter into the hot fat and fry for 30 seconds on each side or until very crispy and golden brown. 
Using a spider or slotted spoon, remove the hot bhaji and place on a plate lined with kitchen towel. Repeat the process until you have no remaining batter.
Serve the fresh bhajis immediately with mango chutney and some fresh coriander
  • if the water is too runny of the batter add a little more gram flour and keep it in the fridge to set