Onion Bhajis (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 paste gives them their spice, with extra zing coming from the lemon juice. These are ridiculously moreish!

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 15 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Onion & Carrot Bhajis (Gajar Pyaz Ki Bhajjia)

Field Mushrooms with a Spicy Madras & Courgette Stuffing

watch the how to

This recipe features

Ingredients

200 g (7 oz) chick pea flour (gram flour)
1 teaspoon garlic, chopped
½ teaspoon turmeric powder (optional)
1½ tablespoons Patak’s Tikka Masala Paste
250 g (9 oz) onions, sliced
1½ tablespoons fresh coriander, chopped
juice of ½ lemon
salt, to taste
water as required
vegetable oil for deep frying

Methods

In a bowl mix together the onions, lemon juice, garlic, turmeric powder (if using), fresh coriander and Patak’s Tikka Masala Paste.
Add the chick pea flour and water a little at a time until all the onions are coated well. The mixture should not be a batter but should stick and hold together well.
Heat the vegetable oil on a medium flame or in a deep fat fryer. Once the temperature has reached around 180°C, make a loose dumpling and drop into the hot oil.
After a few minutes turn the bhajia over and continue to cook for a few more minutes. Remove using a slotted spoon and drain on absorbent paper.
Taste the bhajis and adjust the seasoning if required.
Make small dumplings with the remainder of the mixture and deep fry in batches until the bhajis are cooked through.
Serve with Patak’s Mango Chutney and Patak’s Raita for a great tasting snack.