Red onion & chilli bhajis with mint & garlic raita

Red onion & chilli bhajis with mint & garlic raita

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(33 ratings)

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Cooking time

Prep: 15 mins - 20 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Makes 12

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
102
protein
3g
carbs
7g
fat
7g
saturates
1g
fibre
1g
sugar
2g
salt
0.09g

Ingredients

  • 2 red onions
  • 100g chickpea flour (gram flour)
  • ½ tsp baking powder
  • 2 tsp curry paste or powder
  • 1 red or green chilli, deseeded and finely chopped
  • vegetable oil, for frying

For the raita

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

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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.

Recipe from Good Food magazine, March 2010

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Comments

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bunzy1's picture
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So easy to make + absolutely gorgeous to eat! My husband couldn't believe I'd made them - they tasted so authentic!

lisenh2709's picture
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Super with lots of turmeric in the batter - but I skip the chilli. Wonderful, somewhat sweet taste.
Georgie: Chickpea flour is the best for this dish, and I am sure it is common in Italy (even in Norway!). It is sold under different names, though - gram flour, besan og garbanzo flour ...

keavyot's picture
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whoops forgot to mention that I also added tumeric for a beautiful colour!!!

keavyot's picture
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These are absolutely amazing. I added fresh lemon juice, loads of fresh copped corriander and fresh garlic.

The mixture is easy to make in advance and leave in the fridge until ready to use, I have even left the raw mixture over night and they still tasted amazing. Also, I was worried about the frying part but this was actually fine.

If you like the ingredients that I included I would definitely recommend adding for maximum flavour.

I served with my own raita, mango chutney and spicy aubergine dip with a side salad and they went down an absolute hit. This is a must!!!

bovrilfaerie's picture

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

iancawley's picture
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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.

mikeburn's picture

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.

mammasmith's picture
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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.

carolyndalton's picture
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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.

morgan1982's picture
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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.

-ruth-'s picture
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Brilliant although I skipped out the red/green chilli.

mollym's picture
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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.....

mollym's picture
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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.

foodfocus's picture
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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.

denise94's picture
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I made these bhajis to take to my daughters as an evening snack. Everyone loved them, and i will most certainly make them again.

zetallgerman's picture
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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!

sophb6's picture
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absolutely lovely, full of taste and really authentic tasting

mcdonog's picture
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As good as any Indian restaurant ~ Wow

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

cameron99's picture
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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.

juliefrances's picture

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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