Search our range and recipes

Onion Bhajis

One of our most popular recipes, Onion Bhajis are spiced and crispy deep-fried onions, and generally eaten as a starter or snack. Our Tikka Masala Spice Paste gives them their spice, with extra zing coming from the lemon juice. These are ridiculously moreish!

2 out of 3 Difficulty
2 out of 3 spice levels Medium
25 mins Preparation

Ingredients

Serves 4 people

  • 200g chickpea flour (gram flour)
  • 1 tsp garlic, chopped
  • 1/2 tsp turmeric powder (optional)
  • 2 tbsp Patak’s Tikka Masala Spice Paste or 1 Patak's Tikka Masala Paste Pot
  • 2 medium onions, sliced
  • 11/2 tbsp fresh coriander, chopped
  • Juice of 1/2 lemon
  • Salt, to taste
  • Water as required
  • Vegetable oil for deep frying

Method

  1. In a bowl mix the onions, lemon juice, garlic, turmeric powder (if using), fresh coriander and Patak’s Tikka Masala Spice Paste.
  2. Add the chickpea flour and water a little at a time until all the onions are well coated. The mixture should not be a liquid batter, but should stick and hold together well.
  3. Heat the vegetable oil on a medium-high flame or in a deep fat fryer. If using a deep fat fryer, once the temperature has reached around 180°C, make a loose dumpling and drop into the hot oil. If cooking on the hob, test whether your oil is hot enough by dropping in a small piece of the mixture and seeing if it crisps up and solidifies. If so, use a larger amount of mixture to make a dumpling and fry.
  4. After a few minutes turn your single bhajia over, and continue to cook for a few more minutes. Remove using a slotted spoon and drain on absorbent paper.
  5. Taste the bhajia and adjust the seasoning of the rest of your mixture if required.
  6. Make small dumplings with the remainder of the mixture and deep fry in batches until the bhajis are cooked through.
  7. Serve with Patak’s Mango Chutney and Patak’s Raita for a great tasting snack.
  • Serves 4 people

    • 200g chickpea flour (gram flour)
    • 1 tsp garlic, chopped
    • 1/2 tsp turmeric powder (optional)
    • 2 tbsp Patak’s Tikka Masala Spice Paste or 1 Patak's Tikka Masala Paste Pot
    • 2 medium onions, sliced
    • 11/2 tbsp fresh coriander, chopped
    • Juice of 1/2 lemon
    • Salt, to taste
    • Water as required
    • Vegetable oil for deep frying
    1. In a bowl mix the onions, lemon juice, garlic, turmeric powder (if using), fresh coriander and Patak’s Tikka Masala Spice Paste.
    2. Add the chickpea flour and water a little at a time until all the onions are well coated. The mixture should not be a liquid batter, but should stick and hold together well.
    3. Heat the vegetable oil on a medium-high flame or in a deep fat fryer. If using a deep fat fryer, once the temperature has reached around 180°C, make a loose dumpling and drop into the hot oil. If cooking on the hob, test whether your oil is hot enough by dropping in a small piece of the mixture and seeing if it crisps up and solidifies. If so, use a larger amount of mixture to make a dumpling and fry.
    4. After a few minutes turn your single bhajia over, and continue to cook for a few more minutes. Remove using a slotted spoon and drain on absorbent paper.
    5. Taste the bhajia and adjust the seasoning of the rest of your mixture if required.
    6. Make small dumplings with the remainder of the mixture and deep fry in batches until the bhajis are cooked through.
    7. Serve with Patak’s Mango Chutney and Patak’s Raita for a great tasting snack.