This classic onion bhaji recipe makes 8-10 good sized onion bhajis that are packed with classic Indian spices such as turmeric and ground cumin. The garam masala does all the hard work in this recipe to turn these delicious starters into mouth-watering treats that you’ll want to make time and time again. Thin slices are better than thick slices of onion and are quicker to cook too so bare this in mind when preparing your onion. It will take only 30 mins to make a batch of these classic starters. They’re quite low in calories too which makes them a great, occasional guilt-free snack – it works out at only 137 per portion.
- 6 level tbsp plain flour
- 1 level tsp turmeric
- 1 level tsp ground cumin
- 1 level tsp garam masala
- Salt and freshly ground black pepper
- 2 med onions, peeled and sliced
- Raita (minty yogurt), to serve, optional
- Deep-frying pan, with oil
Heat the oil in the deep-frying pan to 190°C/375°F/Gas Mark 5.
Mix the flour, spices and salt together in a bowl and add 3-4 tbsp water, to make a stiff batter. Stir the onions into the batter, to coat.
Add a dsrtspn of the onion mixture to the pan. When it rises to the surface, add the next spoonful. Continue doing this until the pan is full. Cook for 3-4 mins until the bhajis are cooked, turning them over halfway through. Remove from the pan and drain them on absorbent kitchen paper.
Cook the remainder of the onion mixture. The onion bhaji may be served immediately or reheated on a baking sheet in a hot oven for a few mins. Serve with raita, if you like.
To freeze: Pack the cooled bhajis in a plastic container and freeze for up to 1 mth. Allow to defrost, then heat through in a hot oven before serving.