This is the best Onion Bhaji recipe ! Like it makes ridiculously good onion bhajis ! These Indian Onion Fritters are a delicious side dish or appetizer, perfect for curry night! This easy recipe is vegan, gluten-free and tastes like your local takeaway but better!
Serve with this trio of Poppadom Dips for curry night!
- What are Onion Bhajis?
- Onion Bhaji Ingredients
- How to make Crispy Onion Bhaji
- Pro Tips
- Serving Suggestions
- Storage
- Other Easy Indian Recipes
Onion Bhajis are so easy to make at home from scratch and taste delicious! The prep only takes a couple of minutes and the ingredients are fairly simple . Onion Pakodas make a great accompaniment to an Indian meal or to enjoy as a snack.
You can also make Air Fryer Onion Bhajis that are so easy to make!
What are Onion Bhajis?
Onion bhajis, also known as onion pakora , are a popular snack or appetizer in Indian cuisine.
In India, these crispy bhajis are a popular street food and are known as onion bajji , pyaz ke pakode or kanda bhajia in North India.
In India, Onion Bhajis are typically made on a rainy day with masala chai or karak tea .
These crispy onion fritters are made by mixing sliced onions with a batter made from chickpea flour (also known as gram flour) and Indian spices, such as ground cumin, coriander, turmeric, and chilli powder.
The mixture is then formed into small balls or patties and deep-fried until golden brown and crispy.
Onion bhajis are typically served hot and accompanied by chutney or raita.
They are often found in Indian takeaway and restaurants, as well as being made at home as a tasty snack.
Other pakora recipes we love are Bread Pakora and Maru Bhajiya (Crispy Potato Bhajia) .
Onion Bhaji Ingredients
Main ingredients are listed here, full ingredients and measurements can be found in the recipe card
Onions – I have used a large onion cut into round onion slices. You can also use red onions. The key to perfect onion bhajis like the takeaways is to slice the onions finely. This gives them more chance to cook in the hot oil.
Chickpea flour – is made from brown chickpeas and is also known as gram flour or besan flour and is a must for Indian pakora recipes. These days it is easily available in supermarkets however, if you really struggle to get hold of it then go for plain flour or all-purpose flour.
Rice flour – this is optional but a small amount of rice flour makes the batter super crispy! Alternatively use corn flour/cornstarch.
Ginger, garlic and green chillies – all of these ingredients are optional but definitely worth using.
Spices : red chili powder, turmeric powder, garam masala, ground coriander and cumin seeds.
Bicarbonate of soda – you just need a tiny pinch. Only add this just before frying the pakoras.
Oil – to deep fry. I recommend that you use either vegetable, sunflower or canola oil to deep fry the pakoras. This will yield the crispiest onion bhajis – this is a restaurant style onion bhaji secret!!
Optional
Spices: Chaat masala or lemon juice or amchoor powder (dry mango powder)
Fennel seeds
Coriander seeds
Crushed black pepper
How to make Crispy Onion Bhaji
Prepare your onions. Peel the skin and slice using a sharp knife or mandoline slicer into half rounds. Cut the onion in half then slice lengthways.
In a large bowl, add sliced onions, cumin seeds, green chilies, coriander powder, turmeric powder, red chili powder, coriander and salt. Mix well.
Let this sit for a few minutes then add in the chickpea flour and rice flour. Pour little water at a time until you get a thick batter consistency.
Important Tip : Add the bicarbonate of soda just before frying and mix the batter really well.
Heat oil in a deep pan over medium heat. Ensure you add enough oil to be able to deep fry the bhajis.
Instead of a frying pan you can also use a deep fat fryer.
Check the temperature of the oil by dropping in a small amount of the batter. If it sizzles and rises to the top, the oil temperature is correct. If it immediately becomes dark brown, the oil is too hot. In this case, reduce the heat and wait a minute. You can also use a cooking thermometer.
Take a small portion of the onion mixture using a fork and drop it in the hot oil. Work in small batches and fry until the bhajis turn golden brown on all sides.
You can poke the bhajis with a sharp knife whilst they are frying to create little holes. The oil will penetrate better and make the bhaji extra crispy.
Remove the bhajis from the oil using a slotted spoon and place them on a plate lined with kitchen paper towel to absorb the excess oil.
Alternatively use a wire rack or baking sheet.
Repeat the process with the remaining onion mixture, making sure not to overcrowd the pan.
Enjoy your delicious onion bhaji homemade with an onion bhaji sauce such as mint cilantro chutney, tomato ketchup or mango chutney.
Pro Tips
The batter should actually be more of a thick paste. A loose, runny batter will not work. If this happens, add more besan and more onion to the mixture.
Add the bicarbonate of soda just prior to frying the onion bhaji. It is so important to mix the mixture really well to distribute the soda around. If you do not do this, the batches will not be equal in colour or in texture.
Use a fork rather than a spoon to drop onion bhaji into the oil. A fork keeps the shape of the bhaji better than a spoon.
Use vegetable oil or sunflower oil for super crispy onion bhaji.
Whilst frying the bhajis, poke little holes into the centre with a sharp knife to help onion bhaji cook from the inside (see the video for instructions)
Want your bhajis to be the crispiest ever ? Double fry them. Once cooked and cooled, add them back into the hot oil and fry for 2 to 3 minutes.
Serving Suggestions
Onion bhajis are typically served with various condiments that complement their spicy and savory flavors. Here are some popular onion bhaji dipping sauce options:
Mint chutney ( green chutney ): A tangy and refreshing condiment made with fresh mint, cilantro, green chili, lemon juice, and spices.
Date and Tamarind chutney : A sweet and sour sauce made from tamarind pulp, dates, jaggery or sugar, and spices.
Tamarind Sauce : A tangy and sweet sauce made from tamarind pulp, spices and sweetner.
Indian Mint Sauce : A cooling yogurt dip for onion bhaji .
Mango chutney : A sweet and spicy condiment made with ripe mangoes, vinegar, sugar, and spices.
Tomato chutney: A tangy and spicy sauce made with tomatoes, garlic, ginger, chili, and spices.
Pickles: Various pickles such as mango pickle or lime pickle, add a tangy and spicy flavor that goes well with onion bhajis.
You can serve onion bhajis with any combination of these condiments based on your personal preferences.
Serve Onion Bhajis as a side for your favorite Indian curries such as Brinjal Bhaji , Bombay Potatoes or Chana Saag .
Turn leftovers into Onion Bhaji Burgers. Simply stuff a burger bun or naan with leftover onion bhaji, loads of salad and sauce!
Storage
Onion Bhajis are best served immediately to enjoy them at their crispiest.
Store leftover bhajis in an airtight container and keep in the fridge for up to 2 days.
You can reheat onion bhaji in the air fryer at 200C/400F for 5 minutes or in the oven for the same time
You can freeze onion bhajis by placing in freezer bags or freezer safe containers for up to 3 months. Reheat directly from frozen in the air fryer or oven until piping hot.
Other Easy Indian Recipes
Indian Chickpea Salad
Kachumber Salad
Indian Onion Salad
Masala Poppadom
Sweet Lassi
Indian Vegetable Curry
Paneer Jalfrezi
Onion Bhaji
Equipment
- 1 Mixing bowl
- 1 Knife
- 1 Chopping board
- 1 Pan/kadai
- 1 Slotted spoon
Ingredients
- 2 medium onion or 1 large
- 1 cup gram flour fine variety
- ¼ cup rice flour
- 1 big green chili chopped
- 2 tablespoon coriander cilantro chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon salt
- Big pinch soda
- 2 cup oil
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon ground coriander
- ¼ teaspoon garam masala
Optional
- ½ teaspoon chaat masala or lemon juice or amchoor powder
Instructions
- Peel 2 medium onion then cut into lengthwise. 2 medium
- In a big mixing bowl add chopped onion along with 2 small green chili, 2 tablespoon coriander, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1 teaspoon ground coriander, 1 teaspoon cumin seeds, 1/4 teaspoon garam masala, salt and 1/2 teaspoon chaat masala (if using) 1 big green chili, 2 tablespoon coriander, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, 1 teaspoon ground coriander, ¼ teaspoon garam masala, ½ teaspoon chaat masala
- Combine well using a spoon, spatula or your fingers.
- Leave the onions for 2-3 minutes.
- Add gram flour and rice flour, mix well. 1 cup gram flour, ¼ cup rice flour
- Make thick batter by adding just a 2-3 tablespoons of water. ( do not add all the water same time) The mixture should be like a thick wall paper paste and not pancake batter.
- Give it a good mix.
- Heat oil in a pan or kadai 2 cup oil
- Add soda and mix it again. Big pinch soda
- Check the temperature of the oil by dropping in a small amount of the batter. If it sizzles and rises to the top, the oil temperature is correct. If it immediately becomes dark brown, the oil is too hot. In this case, reduce the heat and wait a minute. You can also use a cooking thermometer.
- Take a small portion of the onion mixture using a fork and drop it in the hot oil. Work in small batches and fry until the bhajis turn golden brown on all sides.
- You can poke the bhajis with a sharp knife whilst they are frying to create little holes. The oil will penetrate better and make the bhaji extra crispy.
- Remove the bhajis from the oil using a slotted spoon and place them on a plate lined with kitchen paper towel to absorb the excess oil.
- Repeat the process with the remaining onion mixture, making sure not to overcrowd the pan.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 25th, 2012.
Onion Bhaji
Equipment
- 1 Mixing bowl
- 1 Knife
- 1 Chopping board
- 1 Pan/kadai
- 1 Slotted spoon
Ingredients
- 2 medium onion or 1 large
- 1 cup gram flour fine variety
- ¼ cup rice flour
- 1 big green chili chopped
- 2 tablespoon coriander cilantro chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon salt
- Big pinch soda
- 2 cup oil
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon ground coriander
- ¼ teaspoon garam masala
Optional
- ½ teaspoon chaat masala or lemon juice or amchoor powder
Instructions
- Peel 2 medium onion then cut into lengthwise. 2 medium
- In a big mixing bowl add chopped onion along with 2 small green chili, 2 tablespoon coriander, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1 teaspoon ground coriander, 1 teaspoon cumin seeds, 1/4 teaspoon garam masala, salt and 1/2 teaspoon chaat masala (if using) 1 big green chili, 2 tablespoon coriander, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, 1 teaspoon ground coriander, ¼ teaspoon garam masala, ½ teaspoon chaat masala
- Combine well using a spoon, spatula or your fingers.
- Leave the onions for 2-3 minutes.
- Add gram flour and rice flour, mix well. 1 cup gram flour, ¼ cup rice flour
- Make thick batter by adding just a 2-3 tablespoons of water. ( do not add all the water same time) The mixture should be like a thick wall paper paste and not pancake batter.
- Give it a good mix.
- Heat oil in a pan or kadai 2 cup oil
- Add soda and mix it again. Big pinch soda
- Check the temperature of the oil by dropping in a small amount of the batter. If it sizzles and rises to the top, the oil temperature is correct. If it immediately becomes dark brown, the oil is too hot. In this case, reduce the heat and wait a minute. You can also use a cooking thermometer.
- Take a small portion of the onion mixture using a fork and drop it in the hot oil. Work in small batches and fry until the bhajis turn golden brown on all sides.
- You can poke the bhajis with a sharp knife whilst they are frying to create little holes. The oil will penetrate better and make the bhaji extra crispy.
- Remove the bhajis from the oil using a slotted spoon and place them on a plate lined with kitchen paper towel to absorb the excess oil.
- Repeat the process with the remaining onion mixture, making sure not to overcrowd the pan.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Prepare fresh pineapple juice for a refreshing summertime drink. This homemade recipe is made with fresh pineapple and has the perfect balance of sweet and tart. Takes less than 10 minutes to prepare!
- Ingredients
- How to make Pineapple Juice
- How to store
- Other Drink Recipes
I love all kinds of juice throughout the warmer months, but my favourite remains pineapple juice. It has the right amount of tartness and sweetness to make your taste buds zing! I’ve made with a slow juicer and a blender , and the juice is ready within minutes.
Ingredients
Fresh ripe pineapples – for the best taste, I use freshly bought pineapples and do not use unripe pineapples. Typically a very green pineapple will be unripe. I have noticed the best pineapples for juicing have a sweet aroma at the base and slight give when pressed—this ensures maximum juice sweetness and avoids a too-tart flavour.
Also, ripe pineapples contain more natural sugars and softer fibres, making the final juice smoother.
Optional additions:
Fresh ginger – I have used a small piece of ginger as I love the flavour in drinks. I also add ginger daily to my cup of Karak Chai .
Sugar – have a taste of the pineapples or juice and add see if you need extra sugar or sweetener to achieve the right amount of sweetness for you. Granulated sugar is a good option as it doesn’t impart flavour of its own.
Chaat masala or black salt
Mint leaves – to serve. I love adding mint leaves which add their own freshness. Also, it looks fancy!
I use any leftover pineapple to make Coconut and Pineapple Thai Fried Rice , Chilli Cheese and Pineapple Parcels or Air Fryer Grilled Pineapple .
How to make Pineapple Juice
Full measurements can be found in the recipe card below
You will need a chopping board and large sharp knife. Sharp chef’s knife is the best to cut pineapples.
Start by cutting off the top and bottom of the pineapple.
Cut the pineapple into half. Remove the core of the pineapple. Cut the pineapple into small pieces
Slice off the pineapple skin, being careful not to remove too much of the flesh.
Discard the outer skin.
Blender Method (without a juicer)
Place the pineapple slices in a blender alongside any additions such as ginger.
Blend the pineapple until it becomes a smooth puree. If the pineapple is too thick, you can add a little bit of water to help it blend better.
Strain the pineapple puree through a fine mesh strainer or cheesecloth to remove any pulp or fibre. Discard the solid material.
Taste the juice and add sugar if needed to sweeten to your desired taste.
Juicer Method
For the juice extractor method, ensure to cut the pineapple into smaller pieces to fit down the juicer chute.
You can transform the remaining pulp by adding into smoothies or add to popsicles.
Use as a replacement for pineapple chunks in this Tropical Smoothie .
How to store
Enjoy fresh juice immediately for best results.
Store leftover juice in an airtight container and keep in the fridge for up to 5 days. I give it a shake if it has separated.
Other Drink Recipes
Mango Lassi
Rose Lassi
Iced Coffee with Ice Cream
Lavender Frapucchino
Apple Martini (non-alcoholic)
Hibiscus Basil Seeds Summer Cooler
Cardamom Mojito (alcohol free)
Masala Tea (chai)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Fresh Pineapple Juice Recipe
Equipment
- 1 Sharp knife
- 1 Blender or juicer
Ingredients
- 1 small pineapple ripe
- 1 inch ginger fresh
- ½ cup water
Instructions
- First prepare pineapple by cutting off top and bottom part of the pineapple using a sharp knife.
- Remove the core of the pineapple. Cut into small pineapple pieces.
- Cut the pineapple in to half.
- Remove the core of the pineapple.
- Cut the pineapple into small pieces.
- Discard the outer skin
Blender Method (without a juicer)
- Place the pineapple slices in a blender alongside any additions such as ginger.
- Blend the pineapple until it becomes a smooth puree. If the pineapple is too thick, you can add a little bit of water to help it blend better.
- Strain the pineapple puree through a fine mesh strainer or cheesecloth to remove any pulp or fiber. Discard the solid material.
- Taste the juice and add sugar if needed to sweeten to your desired taste.
Juicer Method
- For the juice extractor method, ensure to cut the pineapple into smaller pieces to fit down the juicer chute.
- You can transform the remaining pulp by adding into smoothies or add to popsicles.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
