If you thought Onion Bhajis were difficult to make then think again. I like to serve these easy onion bhajis with an equally easy to make cucumber raita.
We love onion Bhajis and often treat ourselves when we go to our local Indian restaurant. In the past I’ve picked up a packet of pre-made onion Bhajis once or twice from the supermarkets but have always been so disappointed with them. I’ve started to make my own again and they are so easy to make. All you do is gently sauté the onions until golden and then mix with gram flour, water and spices, then they are deep fried until golden.
I have a deep fat fryer, so now whenever it is out I make a batch of onion Bhajis , be it to serve with an Indian dish like my Easy Chicken Tandoori or to serve just as a snack or party bite. When the fryer isn’t an option and to be fair it isn’t out often and I want to make these bhajis then I fry them in a wok. I find that this gives me enough depth of oil to fry the bhajis without having to use an excessive amount of oil.
In theory, at least onion bhajis can be kept in the refrigerator for 4- 5 days. They can then be reheated in the oven, although I suspect that if you do they will taste on a par with the shop bought ones and will disappoint. I really think they are best eaten freshly fried. In our house, they all vanish pretty quickly anyway. The recipe can easily be halved.
I generally make a simple Raita to go with it. Make this before you start and the flavours will have enough time to blend together.
Step By step Easy Onion Bhajis and Cucumber Raita
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- Salt the cucumber then rinse and press out any liquid.
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- Combine the yogurt and mint.
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- Stir the cucumber into the yogurt and set aside.
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- Sauté onions until softened then add the garlic.
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- Mix the gram flour and spices together in a mixing bowl.
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- Add the water.
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- Whisk until smooth.
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- Stir in the cooked onions
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- Fry spoonfuls of the onion mixture for 2-3 minutes or until golden.
Onion Bhajis with Cucumber Raita
Ingredients
Cucumber Raita
- ¼ cucumber coarsely grated
- ½ tsp salt
- 150 g natural yogurt
- 2 tbsp chopped fresh mint
Bhajis
- 1 tbsp sunflower oil
- 2 large onions finely sliced
- 2 cloves garlic chopped
- 1 tsp ground cumin
- 1 tsp turmeric
- ½ tsp chilli powder
- 1 tsp salt
- 150 g gram flour
- 150 ml water
- oil for deep frying
Instructions
Make the raita
- Place the cucumber in a sieve and sprinkle with salt. Allow to stand for 10 minutes, rinse and press out as much liquid as possible.
- Stir the mint into the yogurt and then add the cucumber and set aside.
To make the Bhajis,
- Heat 1 tbsp of oil in a frying pan and sauté the onion for 10 minutes or until softened. Add the garlic and sauté for another minute or two.
- Mix the spices, salt and gram flour in a bowl and stir in the water to make a smooth batter. Stir in the cooked onion.
- Heat the oil for deep frying to 170℃/340°F. Deep fry spoonfuls of the onion mixture in batches for 2 to 3 minutes until golden.
- Drain on kitchen paper serve with the cucumber raita.
Video
Notes
- If you do not have a deep fat fryer fry in a wok you will need about 5cm/2in of oil.
- Don't have any fresh mint? Use 1 tsp mint sauce instead.
Nutrition
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I’m linking this post to #CookBlogShare hosted at Flipped Out Foods
Cat | Curly's Cooking
atThese look deliciously crisp and perfect with the raita. Yum!
Jacqueline Bellefontaine
atThank you Cat
jenny Walters
atThese look quite simply immense and I keep thinking about them! I am so going to make these for a girly evening. Will let you know how I get on!
Jacqueline Bellefontaine
atOhthey would be perfect for a girly evening. Do let me know what you think.
Anna | Once Upon A Food Blog
atI’ve never thought of making my own bahjis but these look lovely, so much better than shop bought ones. I’ll definitely be giving them a go when curry is next on the menu.
Jacqueline Bellefontaine
atdo and let me know what you think
Helen - Cooking with my kids
atI love onion bhajis, but have never tried making them. They look really simple, so i’ll add them to my list of reicpes to try! #cookblogshare
Jacqueline Bellefontaine
atThey are simple and really don’t take long at all. well worth the effort
Eb Gargano | Easy Peasy Foodie
atOooh – I’ve never actually tried making onion bhajis – but I’m pleased to hear that they are so easy to make – might have to give them a go sometime as I agree with you, the supermarket ones are so often disappointing! Eb x
Jacqueline Bellefontaine
atAbsolutely and they are so worth the effrot of making
Hannah
atThese look so good – we’re massive fans of Indian food in our house so we’ll definitely be trying them! #cookblogshare
Jacqueline Bellefontaine
atCant wait to hear what you think
Michelle Frank | Flipped-Out Food
atOh, my: these look delicious! In my house, these wouldn’t survive long enough to go into the refrigerator. And the raita sounds like the perfect accent. Thanks for bringing your easy onion bhajis to #CookBlogShare!
Jacqueline Bellefontaine
atThanks Michelle They really are great with the raita
Kat (The Baking Explorer)
atThis look so crispy and moreish, I could scoff a few of these easily!
Jacqueline Bellefontaine
atMe too