Crisp on the outside, tender on the inside, and filled with fragrant spice, Onion Bhajis are a timeless favorite for those who crave bold, savory bites. These deep-fried fritters bring together a perfect storm of texture, flavor, and spice, wrapped in a golden, crunchy shell. When paired with a refreshing cucumber-mint raita, they become an irresistible appetizer or snack that captures the essence of traditional comfort food with every bite.

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Ingredients Breakdown

Gram flour forms the foundation of the batter, giving the bhajis their distinct nutty flavor and crisp texture. Its naturally gluten-free composition also makes it ideal for alternative diets. The thinly sliced onions are essential—not just for taste, but also for texture. Their fine shreds intertwine with the batter, ensuring a delicate crispness in every mouthful while allowing the onions to cook through swiftly in the hot oil.

Spices are the heart of the flavor. Turmeric offers a warm, earthy undertone and imparts a golden hue to the fritters. Chilli powder brings a gentle heat, while fresh green chilli infuses a sharper, brighter punch. Gluten-free baking powder acts as a subtle leavening agent, adding just enough lift to keep the bhajis light and crisp without making them puffy.

Soaking the onions before mixing them into the batter is a small but impactful step—it reduces their harshness and enhances their tenderness, creating a better overall texture once cooked. On the side, the raita offers a cool contrast. Made with freshly grated cucumber, thick Greek-style yogurt, and a scattering of chopped mint, it refreshes the palate and balances the richness of the fried bhajis beautifully.

Step-by-Step Preparation Guide

Start by preparing the onions—slice them finely and let them rest in cold water. This simple process not only tones down their sharpness but also promotes a gentler flavor when fried. Meanwhile, begin crafting the batter. Combine gram flour and baking powder in a bowl, then fold in your spices and a pinch of salt. The chopped green chilli is stirred in last, bringing a vibrant, fresh heat.

Slowly pour in cold water, whisking until the mixture becomes a thick, pourable batter—smooth enough to coat, yet dense enough to hold shape. Adjust the consistency with a splash of water if needed.

For the raita, grate the peeled cucumber directly into a sieve positioned over a bowl. Allow it to drain, then press the pulp firmly to remove lingering moisture. In a clean bowl, blend the yogurt with chopped mint, season with salt and pepper, and stir in the cucumber. Transfer to a serving dish and refrigerate until needed.

Now, drain the soaked onions thoroughly and fold them into the batter, ensuring every strand is evenly coated. In a deep pan or wok, heat a generous amount of vegetable oil—about 5cm deep. Test the oil’s readiness by dropping in a bit of batter. It should rise to the surface with a lively sizzle and turn golden within seconds.

Using a spoon, carefully lower heaped portions of the onion mixture into the oil. Work in small batches to maintain the oil temperature and avoid overcrowding. Let the bhajis cook for around 3 to 4 minutes, flipping halfway through, until they are uniformly golden and crisp.

Once cooked, remove the bhajis with a slotted spoon and place them on kitchen paper to absorb excess oil. Season with a light sprinkle of salt while still warm. Keep them in a low oven if needed while you finish frying the remaining batches.

Recipe Tips & Frequently Asked Questions

– How to slice onions uniformly for the best results
Use a sharp knife or mandoline to ensure even, fine slices—this allows the batter to cling evenly and ensures consistent cooking.

– Achieving the ideal batter thickness: neither too runny nor too stiff
The batter should coat the onions generously but not drip excessively. A texture similar to thick pancake batter is perfect.

– Testing oil temperature without a thermometer
Drop a tiny bit of batter into the oil—if it sizzles, floats, and browns within 30 seconds, the oil is ready.

– How to avoid greasy bhajis with proper frying technique
Fry in small batches, don’t overcrowd the pan, and ensure the oil is hot enough before each batch. Drain well after frying.

– Tips for preparing the raita in advance for deeper flavor
Make the raita ahead and refrigerate for an hour or two—this allows the mint to infuse the yogurt and meld the flavors beautifully.

– Can the bhaji batter be made ahead of time?
The batter is best made fresh, but you can mix the dry ingredients ahead and add water just before frying.

– How do I reheat leftover bhajis to keep them crispy?
Place in a hot oven for a few minutes to restore crispness—avoid microwaving as it softens the texture.

– Can I use plain flour instead of gram flour?
Gram flour is key to the authentic taste and texture, but in a pinch, plain flour can be used, though it will yield a denser result.

– What’s the best oil to use for frying bhajis?
Neutral oils like sunflower, vegetable, or canola oil are ideal. They handle high heat and don’t overpower the flavor.

– Can these be made gluten-free without baking powder?
Yes—omit the baking powder or use a gluten-free version. The bhajis will still crisp up due to the frying process and gram flour’s structure.

What to Serve With This Recipe

Enhance your bhaji platter with vibrant accompaniments. Serve alongside tangy tamarind or sweet mango chutney for a delightful contrast of sweet and spice. A bold tomato relish or mint-coriander dip can add depth and freshness.

For a full Indian-inspired spread, pair with samosas, pakoras, poppadoms, and a variety of pickles for a festive touch. A side of cucumber salad or quick-pickled onions will bring balance and sharpness to the plate.

When it comes to drinks, consider a cup of warming masala chai, a chilled glass of sparkling lemonade, or even a crisp lager to complement the richness of the bhajis without overwhelming the palate.

Creative Variations

Feel free to experiment with textures and flavors. Add shredded spinach or grated carrot to the onion mixture for extra color and nutrition. Toasted cumin seeds or crushed fennel seeds can bring a wonderfully aromatic twist.

Mini bhajis are perfect for party platters—easy to handle and crowd-pleasing. For a different flavor profile, try using red chilli or jalapeño in place of green chilli.

Looking for a lighter version? Bake the bhajis in a hot oven on a greased tray until crisp and golden—still delicious, but with less oil.

Onion Bhajis are a celebration of spice, crunch, and comfort—all wrapped into one golden bite. Whether served on a bustling appetizer tray or enjoyed as a cozy snack, they offer warmth and flavor in the most satisfying way. Paired with cooling raita and a touch of creativity, this recipe is a timeless favorite that never fails to delight.

Ingredients

Vegetable oil, for deep frying
2 onions, finely sliced
100g gram flour (chickpea flour)
½ teaspoon chilli powder
½ teaspoon turmeric
1 green chilli, deseeded and finely minced
½ teaspoon gluten-free baking powder
A generous pinch of salt

For the raita:

½ cucumber, peeled
150g Greek-style yogurt
2 tablespoons finely chopped mint leaves
Salt and black pepper, to taste

Instructions

Begin by slicing the onions thinly and placing them in a bowl of cold water. Let them soak while you prepare the batter — this helps to mellow their sharpness and enhances the final texture.

In a mixing bowl, sift together the gram flour and gluten-free baking powder. Stir in the chilli powder, turmeric, and a pinch of salt. Add the chopped green chilli for a subtle heat. Gradually pour in around 100ml of cold water, whisking until a thick, smooth batter forms. If it feels too dense, add a little extra water until the texture resembles a heavy pancake batter.

To prepare the raita, grate the peeled cucumber into a sieve placed over a bowl. Let it drain for a few minutes, then press firmly to remove any excess moisture. In a separate bowl, combine the yogurt, chopped mint, and a pinch of salt and pepper. Fold in the drained cucumber, then transfer the raita to a small serving dish. Chill until ready to serve.

Drain the onions thoroughly and fold them into the prepared batter, ensuring they are evenly coated. Heat about 5cm of vegetable oil in a deep pan or wok over medium heat. Avoid filling the pan more than one-third full to prevent spillage. Test the oil by dropping in a small bit of batter — it should sizzle, rise to the surface, and begin to turn golden.

Carefully drop heaped tablespoons of the onion mixture into the hot oil, cooking in batches to avoid overcrowding. Fry each batch for approximately 3 to 4 minutes, flipping halfway through, until golden brown and crisp on all sides. Remove the bhajis using a slotted spoon and place them on kitchen paper to drain. Sprinkle with a little extra salt while still hot. Keep warm until all are cooked.

Serve immediately with the cool, refreshing cucumber-mint raita on the side.