Onion Bhajias


Onion bhajias with Raita

I am sure there are a million and one recipes for onion bhajias available, so I am just adding to the lot. However, you have to go with what you know, and I know and love this one.

When you taste onion bhajias they are a convincing argument to going vegetarian. Who needs meat when vegetables can taste this great.

We cooked these for the inlaws tonight, and I think they were a hit. Best served with a Raita, which I will also post my recipe for.

I make this recipe for 4 people – entree size. Posted for your bharjia-ing pleasure!


  • 90 gms self raising flour (it is better to use chickpea flour with baking powder, but this ingredient is not accessible to all, so self raising flour works just fine)
  • 1 tablespoon ground corianderBhajia batter mix
  • 1 tablespoon ground cumin
  • 1/2 teaspoon chilli powder (or more to suit your taste)
  • pinch salt
  • pepper to taste
  • 2 large brown onions
  • cold water
  • oil for deep frying (we use peanut oil)

What you will need

  • Mixing bowl
  • Saucepan for deep frying
  • Paper towels

What to do

Step 1: Prepare onion

  1. Chop one onion into fine pieces
  2. Thinly slice the other onion and add both to a mixing bowl

Step 2: Prepare the bhajia mix

  1. In a separate mixing bowl, mix the flour, coriander, cumin, chilli, salt and pepper together
  2. Pour over the onion and finely coat
  3. Add enough cold water (start with 4 or 5 tablespoons) and keep adding until the mix is a gluggy batter

Step 3: Deep fry the bhajias

  1. Heat the oil to 180 degrees CDeep frying onion bhajias
  2. Add tablespoons of the mix to the oil slowly and cook until golden brown, turning over half way through to cook the other side
  3. Serve with Raita

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