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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4th May, 2012
Very nice - I added chilli powder instead of fresh chilli (1 tsp) I will add more next time as I like things spicy ! Lovely and crispy - nice cold too
30th Apr, 2012
So easy to make + absolutely gorgeous to eat! My husband couldn't believe I'd made them - they tasted so authentic!
13th Dec, 2011
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 ...
18th Oct, 2011
whoops forgot to mention that I also added tumeric for a beautiful colour!!!
18th Oct, 2011
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!!!
14th Oct, 2011
Can you use cornflour instead of chickpea flour? I can't get hold of any in Italy :(
8th Sep, 2011
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.
19th Jun, 2011
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.
18th Mar, 2011
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.
6th Mar, 2011
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.


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