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Member recipe

Onion Bhaji

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(8 ratings)

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Serves 4

Better than a takeaway

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  • 2 large Onions
  • 3 tbsp Chickpea Flour (plain Flour will be OK)
  • 1 tsp garam masala (or to taste)
  • Pinch of Chili powder (or to taste)
  • 1 tbsp Mango Chutney (the magic ingredient)
  • Vegetable oil for frying
  • For the Dip
  • 4 tbsp Plain yogurt
  • 2 tsp mint sauce straight from the jar


    1. Chop onions leaving plenty of longer strands as this improves the final presentation and fry off until soft and sweet. Leave to cool a little.
    2. Mix the cooked onions with all the other ingredients except the oil to create a lovely thick paste.
    3. Drop dessertspoon fulls into a hot oiled frying pan cooking for a minute or two on each side.
    4. Can be taken straight to the table or set aside and reheated in the oven later which works very well.
    5. Serve with a yogurt and mint dip - a simple plain yogurt and mint sauce mixture.

Comments, questions and tips

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Kevin McGrath's picture
Kevin McGrath
10th Feb, 2018
I noted the comments about the bhajis not holding together, so I modified the recipe by beating an egg and adding it in to the mixture, and they held together perfectly, and tasted delicious. I used ordinary flour too, since that was what I had. A nice simple recipe, and I'll be trying it again. Other recipes for bhajis I've see are much too fussy. Don't be put off by the disparaging comments above.
PGA_JPN's picture
28th Jun, 2014
Worst recipe ever!! The bhajis do not stick together. Mine went in the bin. Don't waste your time with this rubbish!!
15th Nov, 2012
Nice recipe. Personally I don't pre-cook the onions; I just slice them quite thin. I also add half a tsp of salt, a tsp of fenugreek leaves, a tbsp of chopped fresh coriander, hand mix everything really well, no extra water needed, the salt pulls out liquid from the onions. Also, when mixed, add half a tsp of baking powder and half a tsp of citric acid (some use enos fruit salt) this will make the finished bhaji crisp and light. The spices can be played about with to suit your palate, the options are limitless.
10th Nov, 2012
Mine didn't hold together well.
27th Aug, 2012
I don't know what I did wrong but these turned out to be a soggy, disgusting inedible mess.
27th Mar, 2012
Everyone in my famly adore these and they're so simple and cheap to make A-brown - if your looking for the drier ones you get from the Indian takeaway then make them as above in advance and re-heat in the oven when you want then. Personally I prefer them soft and just made!
11th Feb, 2012
these tasted delicious!!! will definately make again. mine came out quite a stodgy texture though... any suggestions? not sure it it was the flour or something i did when cooking them...
8th Mar, 2011
delicious, but i added extra spices and chilli flakes for extra kick
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