These onion bhajis are the real thing!
My Latest and Favourite Onion Bhaji Recipe is in my New Hardbound Cookbook!
My original British Indian restaurant (BIR) style onion bhaji recipe was one of the most popular on my site. As it also happens to be in my Indian takeaway ebook, I had to remove it. The thing was, I needed to replace it with something equally as good. Experimentation was the only way that was going to get done. That and asking a few chef friends for advice and recipes. lol.
So here you have my new BIR onion bhaji recipe. It is similar to my original though I toned down the salt some and added a few different spices. The panch poran – that’s Indian five spice powder – works really well here.
If you would like to try my original recipe, it is still available for download right here.
As with my original recipe, I recommend roasting your own spices. This is not necessary but the additional step makes a big difference in the flavour.
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- 3 white onions slightly larger than tennis balls
- Oil for deep frying
- 1 teaspoon fine sea salt
- 1 tablespoon garlic paste
- 3 green chillies - pounded to a paste
- 1 tablespoon panch poran*
- 1 pinch asafoetida
- 1 tablespoon self rising flour or rice flour
- 250ml (1 cup) gram flour
- 3 tablespoons finely chopped coriander leaves
- Cut the onions in half and then finely slice them. Set aside.
- Mix the salt, garlic paste, chilli paste, panch poran and the asafoetida.
- Sift the flours into a large bowl and add the salt mixture along with just enough water to make a slightly runny paste.
- Throw in the chopped coriander and onions and form into golf ball sized bhajis.
- Heat the oil over medium high heat. The oil is ready when a piece of bread sizzles and browns in about 25 seconds.
- Add the onion bhajie a couple at a time ensure that you don't over crowd the pan. I usually only cook about five at a time.
- Wait until the onion bhajis are nice and brown and then transfer with a slotted spoon to paper towels to drain any excess oil.
- If not serving immediately, place in a warm (not hot) oven.
These onion bhajis are great served with my mint raita recipe.