Red onion & chilli bhajis with mint & garlic raita

Red onion & chilli bhajis with mint & garlic raita

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(52 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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  • 2 red onions
  • 100g chickpea flour (gram flour)



    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



    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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22nd Feb, 2013
I made these with brown onions using garam masala and 1/4 tsp of turmeric instead of curry powder/paste. They freeze really well too and don't take long to defrost (around 1 - 2 hours). To re-heat put on the top shelf of the oven, preheated to 200 for about 6-10 mins depending on their size, but keep an on them to make sure they don't burn. Absolutely lovely!
25th Dec, 2012
Was so impressed with how easy it was and how incredible they tasted! Made them along with other snacks for nibbles on Christmas day
17th Nov, 2012
Wow...these are simply incredible... So easy, cooked for a dinner party recently and my guests were bowled over... 'Best bahji I've ever had even from an Indian' and that was from a hardcore curry fan... Cook!
15th Oct, 2012
This was easy to cook and tasted lovely, will definitely cook again!
15th Oct, 2012
Lovely, didn't go runny at all and tasted fantastic, didn't cook the spinach for as long as stated on here though.
3rd Nov, 2016
What spinach?
21st Jul, 2012
Forgot to rate!
21st Jul, 2012
I think there are a winner, have been making oven cooked ones for years but thought what the hell, let's go full fat. So superior to oven cooked ones, I would say even better than take away ones. I only had brown onions also, but worked very well.
15th Jul, 2012
Super easy to make and absolutely delicious! Dinner guests wolfed them down.
11th Jul, 2012
I made these for mye boyfriends usually very fussy family. There were lots of clean plates and requests for more. I swapped a red onion for a white onion and turned out amazing. I also did the turmeric trick. Amazing.


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