Onion bhaji recipe

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8 - 10






20 min


10 min

Nutrition per portion

Calories 137 kCal 7%
Fat 11g 16%
  -  Saturates 1g 5%

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.

Everyone loves to treat themselves to a takeaway on the weekends, but by making up something yourself you can save money, be more ingredient-wise about what you're eating and most of all you can wow the whole family and any guests that you have over. Sure a show-stopping curry would do the job but to whip up your own onion bhajis? That would win over everyone. This onion bhaji recipe takes you through the whole method step-by-step so that you know exactly what you're doing from start to finish and don't get stuck at all. In just four easy steps you can create a whole bowl of the Indian nibbles that would be worthy of your local takeaway. The garam masala does all the hard work in this onion bhaji 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. If you loved this, try our other Indian recipes - you'll have a feast on your hands!


  • 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 spoonful 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.

Top tip for making Onion bhaji

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.

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