How To Make British Indian Restaurant (BIR) Style Onion Bhajis
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
  1. Cut the onions in half and then finely slice them. Set aside.
  2. Mix the salt, garlic paste, chilli paste, panch poran and the asafoetida.
  3. Sift the flours into a large bowl and add the salt mixture along with just enough water to make a slightly runny paste.
  4. Throw in the chopped coriander and onions and form into golf ball sized bhajis.
  5. Heat the oil over medium high heat. The oil is ready when a piece of bread sizzles and browns in about 25 seconds.
  6. 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.
  7. Wait until the onion bhajis are nice and brown and then transfer with a slotted spoon to paper towels to drain any excess oil.
  8. If not serving immediately, place in a warm (not hot) oven.
Recipe by Recipes For Indian Restaurant Style Cooking | at