Onion Bhajia

Onion Bhajia

I was feeling like a snack-let yesterday and made these onion bhajia’s. It made quite a big batch so just a heads up these are great for sharing while they are fresh and hot. They would make a perfect half-time snack if you’re watching the World Cup, but personally I don’t need an excuse to make them.

P.S. I was eyeballing the flour and you need a batter that is just thick enough to coat to onions, I wanted more onion than batter. If you prefer your bhajia to have a higher batter: onion ratio add more flour and liquid.


  • 2 Tb, heaped of tempura flour
  • 6 Tb, heaped of cake flour OR use 6 Tb of chana flour OR 8 Tb of Chana Flour and leave out the tempura flour
  • enough water to make a thick batter
  • 2 onions, sliced
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 green chilli, chopped
  • small bunch coriander, chopped
  • squeeze of lemon
  • oil for frying


  1. Mix all the dry ingredients in a bowl except for the onions, chilli, coriander and lemon juice.
  2. Add enough water to make a thick batter, then add the rest of the ingredients.
  3. Heat up enough oil to deep fry spoonfuls of mixture. If you don’t mind getting your hands dirty, they’re the best spoons.
  4. Fry until golden and drain on a cooling rack with paper towel underneath (This keeps it crispy for longer).
  5. Serve with a dipping sauce of tzatziki or yoghurt topped with garam masala and cayenne pepper and extra lemon for squeezing and don’t forget that masala chai.


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