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Onion Bhaji Recipe By Greg Crawford


2 red onions, finely sliced

1 green chilli, finely chopped and de-seeded, if preferred

2 garlic cloves

8g of root ginger, finely chopped

1 tbsp of butter, melted

1/2 tsp red chilli powder

1/2 tsp ground turmeric

2 curry leaves

6 tbsp of gram flour

1/4 bunch of coriander, chopped

1/4 tsp fennel seeds

vegetable oil, for frying


Start by heating your deep fryer to 180˚C, while you mix together the ingredients for the onion bhajis

In a mixing bowl, mix together the sliced onions, green chilli, garlic, ginger, curry leaves and melted butter

Add the chilli powder, turmeric powder, gram flour, chopped coriander, fennel seeds and salt to taste. Sprinkle with water and mix well so it is thick enough to hold its shape

Check the temperature of the oil by dropping in a small spoonful of the mixture - it should sizzle and float

With moistened hands, drop tablespoon-sized portions of the mixture into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brown all over

Repeat the process in small batches until all the mixture is used. Drain the fried onion bhajis on kitchen towel. Serve immediately or allow to cool to room temperature if you prefer


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