Onion bhajis on a tray with a bowl of raita

Easy onion bhajis

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(19 ratings)

Prep: 30 mins Cook: 20 mins


Makes 12

Cook crispy onion bhajis with cooling cucumber and mint raita as a snack, or alongside a homemade Indian curry. You may be surprised how easy they are to make

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal86
  • fat5g
  • saturates1g
  • carbs7g
  • sugars2g
  • fibre1g
  • protein3g
  • salt0.3g
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  • 2 onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g gram flour
  • ½ tsp gluten-free 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…

  • ½ tsp chilli powder
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 green chilli, deseeded and very finely chopped
  • vegetable oil for frying

For the raita

  • ½ cucumber
  • 150g tub Greek-style yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 2 tbsp chopped mint



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


  1. Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.

  2. For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber – squeezing out any extra moisture with your hands – then spoon into a small serving bowl.

  3. Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. 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 for frying.

  4. Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.

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Comments, questions and tips

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17th Dec, 2019
Fab recipe I will be making more of these !
30th Oct, 2019
Can I freeze these?
27th Oct, 2019
Why do my bhajis sink and not rise? I have to prise them off the bottom of the pan and then they will rise up.
Sophie Tomlins's picture
Sophie Tomlins
3rd Jan, 2019
Does it have to be gram flour? Just wondering if it’s just so they’re gluten free (as it specifies using gf baking powder). Can I use plain flour or do they only work with gram flour? Thanks!
goodfoodteam's picture
6th Jan, 2019
Thanks for your question. Gram flour has an earthy, nutty flavour which works well in Indian dishes like these onion bhajis. It's also gluten-free. If you can't get hold of gram flour and gluten is not an issue then you can use plain flour as an alternative. It might require a little more liquid to get the right consistency of batter.
Gail B
18th Jul, 2018
Could you make these ahead and reheat just before serving? If so, would you use a hot oven or re-fry? Thanks!
goodfoodteam's picture
23rd Jul, 2018
Thanks for your question. We think these are best served fresh.
29th Jun, 2018
A lovely recipe, quick and easy to make and very tasty. I found that they keep crisper, and freeze / reheat better if 1/3 rd of the flour is replaced with rice flour (which I understand is also gluten free). These have become a family favourite and I have been asked to take large batches of them to parties, they reheat well in a hot oven for a few minutes.
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