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
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  • 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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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.
15th Feb, 2011
Excellent. Tastes so much better than ones bought from supermarkets. Almost on par with Indian takeaway bhajis. All the family love them, and have requested the recipe.
7th Jan, 2011
Brilliant although I skipped out the red/green chilli.
13th Nov, 2010
sorry, definately 5 star. Oh and Ive just realised that I can say that I had spare fresh corriander and chopped that up and added that.....
13th Nov, 2010
Made these twice now and kept 2 back (which was difficult!) and froze them. One week later I thawed them for an hour and put then in a very hot oven for 3 mins and came out lovely and crispy and just as good as the evening I made them. So yes these are a fantastic buffet addition that can just be pulled out of the freezer 1hr before you want to serve.
23rd Oct, 2010
I have made this recipe three times now, the best home made bhajis ever. Brilliant the next day cold as well. Reduce the water slightly for a thicker batter, easier to manage when dropping mixture in the pan. used rogan josh jar curry paste, delish ! shallow fried and made larger flatter bhajis dijestive biscuit size, cooked well. Going to send my sister Beky in spain some gram flour, I am really excited about this recipe and want her to try it.
15th Oct, 2010
I made these bhajis to take to my daughters as an evening snack. Everyone loved them, and i will most certainly make them again.
3rd Oct, 2010
Quite nice... although I also like to add Turmeric to the batter to give it a gorgeous colour when you bite into the Bhaji. I found this Raita recipe too bland. I add a spice mix of ground mustard seeds, cumin, coreander powder and black pepper to the yoghurt... much tastier!
27th Sep, 2010
absolutely lovely, full of taste and really authentic tasting
mcdonog's picture
26th Sep, 2010
As good as any Indian restaurant ~ Wow Tip ~ don't make them any bigger than the recipe recommends as they can be stodgy inside.


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