Onion Bhajji

I have been experimenting a lot with Bhajii recipes recently, and although I still think I have an awful lot to learn, these little onion fritters are actually pretty good; especially given that they're not deep fried. Enjoy with some Squash & Tamarind Masala, or a dollop of Mango Chutney and some natural yoghurt...


  • Large Onion
  • Gram Flour
  • Water
  • Salt & Pepper
  • Squeeze of Lemon
  • Pinch of Garam Masala (optional)
  • Olive Oil (for frying)

Very finely slice the Onion

Break up all the slices into a large bowl and add 2 or 3 tablespoons of Gram Flour, a small pinch Salt and some Black Pepper (you can add a pinch of Garam Masala here too, but I like them without)

Add 2 or 3 spoons of Water to the mix (ie same amount roughly as Gram Flour already added) and mix…

As you mix, the Bhajji mixture should start to hold together in a thick kind of batter… not too runny, but not too thick either

Add a little extra Gram Flour – or Water – to get to a consistency that will spoon easily – but that has some thickness to it (like a thick roux or bechamel sauce maybe?!)

Heat a pan with some Olive Oil (or Rape Seed Oil) and spoon 3 or 4 Bhajjis into the pan… Give them plenty of room – you’ll probably have to fry a few batches anyway

Fry each Bhajji for 2 or 3 minutes on each side, or until golden and ‘setting’ at bit… Flip them and cook for the same time on the other side

When golden brown on both sides – drain them on kitchen paper and then put them on a baking tray until you want to eat…. just heat them up for 5 or 10 minutes at 180˚c to get them hot again…

Great with Squash and Tamarind Masala, or on the side with a Lentil Curry, or with some Greek Yoghurt with Mint and Garlic….

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