Asian recipes Indian Starters Vegetarian

Onion bhajis


Cooking time
20 mins


1 large onion, peeled, halved and thickly sliced
spices – cayenne, turmeric, ground coriander, ground cumin, ground ginger
5 tbsp gram flour
1 heaped tsp tomato puree
groundnut oil for deep-frying
lemon wedges and Indian pickles to serve


Serves 2 as a starter or wee snack!

Fry the onion gently in a couple of tbsp of the oil, stirring freqently until soft and translucent but not coloured – about 10 minutes. Add a pinch of cayenne, a pinch of salt, half tsp turmeric, half tsp ground coriander, quarter tsp ground┬ácumin and quarter tsp ground ginger. Mix well, turn out the heat and set aside.

Measure the gram flour into a large bowl and add half tsp salt, quarter tsp ground cumin and half tsp ground coriander. Mix well. Mix the tomato puree with a shot glass (or egg cupful) of water. Add this to the flour and spice mixture along with the cooked onions.

Mix everything well together – it should be the consistency of thick batter.

Heat the oil in a wok or large pan and deep-fry dessert spoonfuls of the mixture, in batches, until quite dark and crispy. Drain on kitchen paper and serve with the lemon and pickles.

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