Red onion & chilli bhajis with mint & garlic raita

Red onion & chilli bhajis with mint & garlic raita

  • 1
  • 2
  • 3
  • 4
  • 5
(44 ratings)

Prep: 15 mins - 20 mins Cook: 20 mins

More effort

Makes 12
Serve these moreish morsels as a starter, light lunch or supper or as part of an Indian meal

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal102
  • fat7g
  • saturates1g
  • carbs7g
  • sugars2g
  • fibre1g
  • protein3g
  • salt0.09g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 red onions
  • 100g chickpea flour (gram flour)



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp curry paste or powder
  • 1 red or green chilli, deseeded and finely chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • vegetable oil, for frying

For the raita

  • 150g tub natural yogurt
  • 2 tbsp chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 small garlic clove, crushed


  1. Finely chop one onion and thinly slice the other. Sift the flour and baking powder into a bowl. Add the curry paste or powder, chopped chilli and a good sprinkling of salt. Add about 150ml of cold water to make a thick batter. Stir in the chopped and sliced onions until they are well coated.

  2. Mix together the raita ingredients with a little salt and pepper, then spoon into a small bowl. Heat about 5cm of oil in a wok or deep pan. Add a tiny speck of batter, if it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough.

  3. Add heaped tbsps of onion mix to the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the remaining bhajis. Serve with the raita.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (50)

Amanda2813's picture

sorry forgot to rate.....5 star plus!!!!!

Amanda2813's picture

I have just made these....delicious!!!! only had all purpose flour and cornflour in so did a mix with these (mainly all flour then a heaped spoon of cornflour) added some lemon juice and a bit more madras curry powder as didn't have any fresh chilli in........half white onion half red.....will never look for another can throw any other spices in .....outstanding and thanks for sharing the recipe

lizwigg's picture

I was amazed how quick and easy these are to make, never tried making anything like this before. I thought the red onion would be too over powering but it was delicious. Just bought some raita to make things even easier!

dbarnettuk's picture

I make these as a side dish for our curry nights. They are the best bhaji's I have ever tried. The preparation is so quick and simple, and the result is the lightest bhaji ever. I serve them with mango chutney and lime pickle.

Sujo73's picture

These are really lovely bahjis. V impressed with flavour. Slightly worried as put them in a glass lidded dish during cooling and they have lost all crispness and gone spongy. Hope they crisp back up when they go in oven as it will be a shame if I spoilt them doing this! Also v easy to make but the smell on hair, skin, clothes and in kitchen (even with fan on) after cooking was awful. I reeked!!

helenmalbon's picture

Very easy to make and nice taste. I would add a little more curry powder next time but great recipe. Will make again.

suzie-sleeves-up's picture

I made these as the recipe and they were lovely. Really easy and re-heated a few hours later in the oven and they were still crispy and not greasy at all. Will definitely make again

lesleyviggers's picture

I made these as part of a drinks party for 100 people. Made them a month earlier froze them, defrosted them on the day, popped them in the oven, 4 minutes later they were being served to my very happy guests. A perfect hot buffet item. I love them

hrdean's picture

Thank you for this comment - really helpful as I was wondering if they would work for something very similar!

davect's picture

Easy and very tasty. Definitely making these again, and everyone else was right 100 ml was plenty of water.

laurahenderson's picture

Wonderful recipe, my husband LOVES them... I served with the mint sauce and mango chutney as a starter. A winner! ;)

JP's picture

Delicious! I too only added 100mls of water to the batter mix and added peeled diced cucumber to the raitia. They looked great on a platter with garnish and lemon wedges. Will definitely make again.

bettyboop141299's picture

Going to try these for a buffet with foods from all different countries for my family! They sound good :)

tarah-k's picture

Just made this recipe and I have to say they're gorgeous! So easy and quick to make, I only used 100 mls of water as suggested by others and they worked fab, I'll definitely be making these again.

louandboo's picture

Fab bhajis!

princessannie's picture

I made these as an accompanyment to the 'Curry for a Crowd' recipe and the 'Indian spiced bean' recipe. They were easy and delicious, I'll certainly be making them again!

kfurber's picture

Fantastic - these are very easy and taste brilliant - will make again and again.

west1871's picture

The raita was nice, added some chopped cucumber for extra bite.

lucyp1977's picture

I made these with brown onions using garam masala and 1/4 tsp of turmeric instead of curry powder/paste. They freeze really well too and don't take long to defrost (around 1 - 2 hours). To re-heat put on the top shelf of the oven, preheated to 200 for about 6-10 mins depending on their size, but keep an on them to make sure they don't burn. Absolutely lovely!

smariec's picture

Was so impressed with how easy it was and how incredible they tasted! Made them along with other snacks for nibbles on Christmas day


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…