Red onion & chilli bhajis with mint & garlic raita

Red onion & chilli bhajis with mint & garlic raita

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(45 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
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Ingredients

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

    Flour

    fl-ow-er

    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
    Chillies

    Chilli

    chill-ee

    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
    Mint

    Mint

    mi-nt

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

  • 1 small garlic clove, crushed

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.

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Comments, questions and tips

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Davie
9th Sep, 2017
3.8
I just made these bhaji s. They taste great .and gluten free too if you use the right ingredients . Good food .
Davie
9th Sep, 2017
3.8
Good recipe , works well and tastes great .
Amanda2813
8th Oct, 2016
5.05
sorry forgot to rate.....5 star plus!!!!!
Amanda2813
8th Oct, 2016
5.05
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 recipe.....you can throw any other spices in .....outstanding and thanks for sharing the recipe
lizwigg
9th Jan, 2016
5.05
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
27th Sep, 2015
5.05
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
28th Apr, 2015
5.05
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
13th Mar, 2015
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
9th Nov, 2014
5.05
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
21st Aug, 2014
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

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karenakehurst
7th Jun, 2017
Is a serving classed as 1 bhaji?
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