Red onion & chilli bhajis with mint & garlic raita

Red onion & chilli bhajis with mint & garlic raita

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

Difficulty and servings

Moderately easy

Makes 12

Preparation and cooking times

Preparation time

Prep 15 - 20 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian

Method

  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.
Try

Chickpea flour

You can pick up a bag of chickpea flour in health food shops, Indian shops or supermarkets, where it is often called gram flour.

Per serving

102 kcalories, protein 3g, carbohydrate 7g, fat 7 g, saturated fat 1g, fibre 1g, sugar 2g, salt 0.09 g

Recipe from Good Food magazine, March 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo spannerpants

    29 April 2010

    spannerpants rated and commented on this recipe

    5 stars

    I used brown onions as I didn't have any red ones, but they turned out very well. I would say at least as good as from a takeaway - and possibly better!

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  • Binder photo Thomrmacl

    08 May 2010

    Thomrmacl rated and commented on this recipe

    5 stars

    MY husband made these and they were an absolute hit. My daughter who as always claimed she hates onions will now eat onions no problem because she loved this dish so much.

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  • Binder photo Julie

    06 July 2010

    Julie commented on this recipe

    how about re-heating? I'd like to make these for a house party but make ahead then reheat in time for the buffet. I'd be inclined to flash at a high heat in the oven to make sure they retained a crunch, what do you think?

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  • Binder photo Sharon

    06 July 2010

    Sharon rated this recipe

    5 stars

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  • Binder photo thatgirl101

    31 July 2010

    thatgirl101 rated this recipe

    4 stars

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  • Binder photo amandafife

    08 September 2010

    amandafife rated and commented on this recipe

    5 stars

    Have made twice now and both times turned out better than restaurant versions - much lighter. Raita was ok, though I also served with chilli sauce for a bigger kick.

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  • Binder photo MCDONOG

    26 September 2010

    MCDONOG rated and commented on this recipe

    5 stars

    As good as any Indian restaurant ~ Wow Tip ~ don't make them any bigger than the recipe recommends as they can be stodgy inside.

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  • Binder photo SophB6

    27 September 2010

    SophB6 rated and commented on this recipe

    5 stars

    absolutely lovely, full of taste and really authentic tasting

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  • Binder photo ZeTallGerman

    03 October 2010

    ZeTallGerman rated and commented on this recipe

    3 stars

    Quite nice... although I also like to add Turmeric to the batter to give it a gorgeous colour when you bite into the Bhaji. I found this Raita recipe too bland. I add a spice mix of ground mustard seeds, cumin, coreander powder and black pepper to the yoghurt... much tastier!

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  • Binder photo Denise

    15 October 2010

    Denise rated and commented on this recipe

    5 stars

    I made these bhajis to take to my daughters as an evening snack. Everyone loved them, and i will most certainly make them again.

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  • Binder photo sharon bonnell

    23 October 2010

    sharon bonnell rated and commented on this recipe

    5 stars

    I have made this recipe three times now, the best home made bhajis ever. Brilliant the next day cold as well. Reduce the water slightly for a thicker batter, easier to manage when dropping mixture in the pan. used rogan josh jar curry paste, delish ! shallow fried and made larger flatter bhajis dijestive biscuit size, cooked well. Going to send my sister Beky in spain some gram flour, I am really excited about this recipe and want her to try it.

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  • Binder photo mollym

    13 November 2010

    mollym commented on this recipe

    Made these twice now and kept 2 back (which was difficult!) and froze them. One week later I thawed them for an hour and put then in a very hot oven for 3 mins and came out lovely and crispy and just as good as the evening I made them. So yes these are a fantastic buffet addition that can just be pulled out of the freezer 1hr before you want to serve.

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  • Binder photo mollym

    13 November 2010

    mollym rated and commented on this recipe

    5 stars

    sorry, definately 5 star. Oh and Ive just realised that I can say that I had spare fresh corriander and chopped that up and added that.....

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  • Binder photo Ruth

    07 January 2011

    Ruth rated and commented on this recipe

    5 stars

    Brilliant although I skipped out the red/green chilli.

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  • Binder photo morgan1982

    15 February 2011

    morgan1982 rated and commented on this recipe

    5 stars

    Excellent. Tastes so much better than ones bought from supermarkets. Almost on par with Indian takeaway bhajis. All the family love them, and have requested the recipe.

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  • Binder photo lexy40something

    06 March 2011

    lexy40something rated and commented on this recipe

    5 stars

    Wow, these are fantastic - light and crisp and delicious. They freeze like a dream and, once thawed, crisp up again it a hot oven for 4 mins. What a doddle!! Will always keep some in the freezer now.

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  • Binder photo mamma smith

    18 March 2011

    mamma smith rated and commented on this recipe

    5 stars

    Very good. the best homemade bhajis I have managed to make. Very moorish and sooo much better than shop bought ones. Have made a big batch and frozen to reheat as needed as well as using fresh. Works equally well either way.

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  • Binder photo mburn

    19 June 2011

    mburn commented on this recipe

    First time trying anything like this and I can only conclude that i did something wrong. Probably the wrong consistency of batter as in the (undoubtedly hot enough) oil nothing held together or crisped up and the result was a gloopy curried onion mess. I'm going to give it another go, however, and any pointers would be great.

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  • Binder photo IC

    08 September 2011

    IC rated and commented on this recipe

    5 stars

    Made these tonight for my wife's birthday and so very glad I did. Absolutely amazing and will definitely make again. I was initially worried about the chilli but after tasting realised I had nothing to worry about.

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  • Binder photo Georgie

    14 October 2011

    Georgie commented on this recipe

    Can you use cornflour instead of chickpea flour? I can't get hold of any in Italy :(

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Difficulty and servings

Moderately easy

Makes 12

Preparation and cooking times

Preparation time

Prep 15 - 20 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian

Ingredients

FOR THE RAITA

  • 150g tub natural yogurt
  • 2 tbsp chopped mint
  • 1 small garlic clove , crushed
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Per serving

102 kcalories, protein 3g, carbohydrate 7g, fat 7 g, saturated fat 1g, fibre 1g, sugar 2g, salt 0.09 g

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