This delicious onion bhaji recipe is a classic that is full of flavour, plenty of spices, and so simple and quick to make.
Our classic onion bhaji recipe makes 8-10 good-sized onion bhajis that are packed with Indian spices such as turmeric, garam masala, and ground cumin. Cook these bhajis in a deep-frying pan for just 10 minutes until golden and crisp. Serve as a side dish or starter.
- 6 level tbsp plain flour
- 1 level tsp turmeric
- 1 level tsp ground cumin
- 1 level tsp garam masala
- Salt and freshly ground black pepper
- 2 med onions, peeled and sliced
- Raita (minty yogurt), to serve, optional
- Deep-frying pan, with oil (about 150ml)
- Heat the oil in the deep-frying pan to 190°C/375°F/Gas Mark 5.
- Mix the flour, spices and salt together in a bowl and add 3-4 tbsp water, to make a stiff batter. Stir the onions into the batter, to coat.
- Add a spoonful of the onion mixture to the pan. When it rises to the surface, add the next spoonful. Continue doing this until the pan is full. Cook for 3-4 mins until the bhajis are cooked, turning them over halfway through. Remove from the pan and drain them on absorbent kitchen paper.
- Cook the remainder of the onion mixture. The onion bhaji may be served immediately or reheated on a baking sheet in a hot oven for a few mins. Serve with raita, if you like.
Top tips for making onion bhajis
Substitute the plain flour for gram flour instead. Gram flour is made with chickpeas and will give your onion bhajis an extra golden colour. It's a traditional ingredient used in classic Indian onion bhajis.
How to store leftover onion bhajis
Onion bhajis are best eaten on the same day they are made but if you have any leftovers you can store them in an airtight container in the fridge for up to three days. Leftover onion bhajis are great cold the next day with leftover Raita dip. Or you can warm thoroughly through in the microwave or at 180C in the oven for 5 minutes.
Can you freeze onion bhajis?
Freezing onion bhajis is easy. Just pack the cooled bhajis in a plastic container and freeze for up to one month. Allow defrosting overnight in the fridge and then reheat as above.
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Jessica Dady is Food Editor at GoodTo and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodTo, Jessica has had the privilege of working alongside Future’s Test Kitchen to create how-to videos exclusively for GoodtoEat - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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