This easy onion bhajis recipe is the perfect side dish or appetiser for an Indian dinner at home. Simple and quick to make and so crispy too. Perfect with a squeeze of lemon!
If you've ever wondered how to make onion bhajis like the ones from a takeaway then you've come to the right place. In fact, these are even better. Crispy, light and incredibly addictive!
For a long time I had planned to make onion bhajis. I love Indian food and we almost always get them with a takeaway. However, for a long time, I'd never actually made onion bhajis myself. I think it's because of the deep frying. I rarely deep fry because let's face it, it's not the healthiest way to cook.
But, I don't want to discourage you. A homemade curry can be such a healthy meal that a little fried food on the side is not going to do any harm, especially not when it's something as deliciously tasty and crispy as these homemade bhajis!
Also, these are full of onions and the hidden veg inside these delicious little onion bhajis is a great way of getting picky eaters to eat a few more vegetables. Just as it is in my spicy pea pakoras and my cauliflower pakoras!
Onion bhajis as good as from a Takeaway!
I was really pleased with just how delicious this onion bhaji recipe turned out to be! They tasted just like I expect onion bhajis to taste. That may sound a bit weird. After all, wasn't I trying to create an onion bhaji recipe?
Yes, but sometimes when you try to recreate something you know really well, it doesn't quite match up to how you were expecting. Even if it still tastes good!
Not so with this onion bhajis recipe! They were just how I wanted them to be. You might have noticed in the recipe that these onion bhajis contain cashew nuts. That's something I came across in a couple of recipes and I do like the slight nuttiness they add.
Can you adapt these onion bhajis?
Oh yes! You can just vary the spicing. Why not add some extra ground spices such as cumin and turmeric?
I find that with one chilli pepper they aren't very hot so you can add more. And if you are serving them to people who don't like chilli heat you can miss the fresh chillies out. Alternatively, if you want a chilli kick with your onion bhajis you can just serve a hot pickle or chutney on the side.
If you want to adapt the recipe more drastically you could add some other vegetables as well as the onions. How about some grated carrot?
You can vary the onion element by using a mixture of different types of onions or alliums. How about adding leeks, red onions and spring onions?
Can you reheat onion bhajis?
If you don't eat all of these bhajis when they are freshly made just store them in the refrigerator for up to three days. When you want to eat them just pop them in a hot oven for 5 minutes to heat up. They will have gone a bit soft in the fridge but reheating in the oven will help them to crisp up again.
If you have an air fryer you can also reheat them in that. It will make them deliciously crispy again.
You can also reheat them in the microwave but they won't be crispy.
Can you freeze onion bhajis?
Yes, if you prepare these in bulk you can freeze a batch for later. They'll keep well in the freezer for up to 3 months.
To freeze, put them in a single layer on a baking tray and once they are frozen, put them in an airtight container. You can cook them from frozen and they will take about 8 minutes at 180C.
More Indian Recipes
- 1 large onion sliced
- 1 green chilli pepper thinly sliced
- 8 g ginger grated
- 10 dry curry leaves crushed ( or a few fresh ones, sliced)
- ¼ teaspoon chilli powder
- Pinch salt
- 10 cashew nuts chopped
- 4 tablespoon gram flour (chickpea flour)
- Pinch bicarbonate of soda (baking soda)
- 1 lemon optional (to serve)
- Put the onions, green chillies, ginger, curry leaves, chilli powder and salt into a bowl and mix together. Leave to stand for a few minutes.
- Add the cashew nuts and sift in the flour and bicarbonate of soda. Add a small amount of water at a time, mixing it in until a thick batter is formed.
- Heat oil in a saucepan. Take a spoon and carefully drop spoonfuls of the batter into the oil. Deep fry until they are golden and crispy on the outside.
- Serve with a wedge of lemon to squeeze over them.
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