Super Tasty Onion Bhaji Recipe for Indian Snack Lovers

Super Tasty Onion Bhaji Recipe for Indian Snack Lovers
Photo by Jen on Flickr
SHARE - Love Indian food? Right here, we have lots of more tasty Indian onion bhaji recipe! This homemade onion bhaji recipe makes a whole bowl tasty spicy nibble.

These wickedly crunchy, aromatic onion bhaji recipe can be made in just 30 mins. Serve your crispy onion bhaji as a snack with cooling cucumber and mint raita, or enjoy with homemade Indian curry alongside.

You'll be shocked by just how simple this onion bhaji recipe is to make! Keep reading the super delicious onion bhaji recipe that we have compiled for you!

Onion Bhaji Indian Recipe

Photo by margaret jenny on Flickr


  • 2 onions, finely sliced
  • 100g gram flour
  • ½ tsp gluten-free baking powder
  • ½ tsp chili powder
  • ½ tsp turmeric
  • 1 green chili, deseeded and finely chopped
  • vegetable oil for frying

For the raita

  • ½ cucumber
  • 150g tub Greek-style yogurt
  • 2 tbsp chopped mint


Step 1. When you prepare the base mix, soak the onion in cold water. In a bowl, sift the flour and baking powder and add the chili powder, turmeric, chopped chili pepper, and a nice sprinkle of salt. To make a smooth batter, blend in about 100ml of cold water, add a splash more if it sounds too hard.

Step 2. Peel the cucumber for the raita and grate it into a sieve set over another dish. With some seasoning and the drained cucumber, combine the remaining ingredients. Then, spoon into a small serving dish.

Step 3. Drain the onion well and put it in the batter and blend. In a wok or deep pan, heat 5 cm of oil. Do not fill more than a third of the entire pan.

Step 4. Lower heaped tablespoons of the mixture of bhaji into the skillet, a few at a time, and cook for a few minutes, flipping once, until browned and crisp, around 3-4 minutes. Sprinkle with a little salt and keep warm while you cook the rest. Drain on kitchen paper. Serve with the raita.

South Indian Onion Bhaji Recipe

Photo by Lazy Cat Kitchen on Flickr


  • 2 medium-sized onions or any vegetable of your choice sliced thinly
  • 200 g gram flour
  • 2 tbsp rice flour
  • 1 tsp red chili powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp baking soda
  • 1/4 tsp turmeric powder
  • 3/4 cup water
  • 2 cups oil for frying
  • 2 tbsp oil for batter
  • 1 tsp salt
  • a pinch orange food color optional
  • coriander leaves for garnish


Step 1. In a bowl, add all of the dried ingredients and combine well. To smooth the batter, apply two tablespoons of warm oil to the mixture.

Step 2. Then, to the batter, add about 3/4th cup of water and combine properly. Now, the batter should be neither too runny nor too dense. Ensure that the batter has no lumps.  

Step 3. For 10 minutes, let the mixture relax.

Step 4. Heat a medium-flame pan and add 2 cups of oil to heat for around 2-3 minutes. 

Step 5. Dip your choice of thinly sliced vegetables into the batter after the oil is ready to cook, then cook on either side for a minute.

Step 6. Serve with mint chutney and garnish with cilantro.

Onion Bhaji Recipe Vegan

Photo by Zoryana Ivchenko on Flickr 


  • 1 tsp psyllium husk powder + 6 tsp water
  • 100 g gram flour 
  • 3 tbsp white rice flour
  • 1 tsp chili flakes 
  • 1 tsp cumin seeds
  • 1 tsp garlic masala
  • 1/4 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1/2 tsp fine sea salt
  • 2.5 tbsp lemon juice
  • 150-200 ml plant milk
  • 300 g finely sliced onions
  • sunflower or vegetable oil
  • 1 pinch fresh coriander 


Step 1. Combine the psyllium husk powder and water in a small bowl, then mix well. Set aside for 5 minutes to thicken.

Step 2. Mix the gram flour, rice flour, spices, and salt in a medium bowl. Add lemon juice, psyllium husk powder, and 150 ml of plant milk.

Step 3. When the batter chills, peel and cut the onion in half, then slice the onion very thinly using a mandolin at the lowest setting. Insert the sliced onion to the batter, mix well to coat, and return to the refrigerator for a further 5 minutes.

Step 4. Place a medium, high-sided saucepan over medium heat while the onion batter chills and add 2-3 inches of sunflower oil. Bring the oil to 170 C with the help of a probe or candy thermometer. 

Step 5. Remove the bhaji batter from the refrigerator until the oil is up to temperature. Place a heaped dessert spoon of batter carefully into the hot fat and fried on either side for 30 seconds or until very crisp and golden brown. Remove the hot bhaji with a spider or slotted spoon and put it on a plate lined with a kitchen towel.

Step 6. Serve the bhajis with mango chutney and some fresh coriander right away.


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