Red onion & chilli bhajis with mint & garlic raita

Red onion & chilli bhajis with mint & garlic raita

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(54 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


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



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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.

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Comments, questions and tips

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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
18th Oct, 2015
Thank you for this comment - really helpful as I was wondering if they would work for something very similar!
davect's picture
24th Jun, 2014
Easy and very tasty. Definitely making these again, and everyone else was right 100 ml was plenty of water.
laurahenderson's picture
18th Jan, 2014
Wonderful recipe, my husband LOVES them... I served with the mint sauce and mango chutney as a starter. A winner! ;)
25th Aug, 2013
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
26th Jul, 2013
Going to try these for a buffet with foods from all different countries for my family! They sound good :)
14th May, 2013
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.
24th Apr, 2013
Fab bhajis!
8th Apr, 2013
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!
29th Mar, 2013
Fantastic - these are very easy and taste brilliant - will make again and again.


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