I love an onion bhaji. Whenever we get a takeaway, eat at an Indian restaurant or get a curry from a supermarket, I have to have an onion bhaji. It’s my favourite bit of the meal. There is a butcher in town that sells 3 for £1. They’re these huge balls and they are amazing! We sometimes get them to eat on our way home!
However, I’ve never even considered making them. I’ve only recently started making my own curries and also do my own naans, so adding something extra scares me. But, the other night, whilst quite intoxicated, we went for a kebab. Because I’m a classy bird! There was a huge sign in the window advertising donner meat and chips with 2 onion bhajis. It was a thing of beauty. If I had been sober I’d have Instagrammed it!
This inspired me to have a go at my own and thanks to my new found love of curry making, I already had all of the ingredients.
- 1 White onion
- 1 Red onion
- 2 Cloves garlic, finely chopped
- 1tsp Ginger
- 0.5 tsp Turmeric
- 1tsp cumin
- 0.5tsp Garam masala
- 0.5tsp Chilli flakes
- 100g Plain flour
- 60ml Water
- Pinch of salt
Firstly, slice the onions and place them in a large mixing bowl, separating each piece. This takes ages and about half way through I worried I might go blind. I then wondered if blind people simply shut their eyes during onion chopping and if that helped. I then wondered if I could train myself to chop with my eyes shut before looking at the very sharp knife and deciding I probably wasn’t going to go blind after all.
Add the garlic and other spices and mix together well.
Add 1tbsp of cooking oil and stir before adding the flour and mixing again. At this point, it starts to smell amazing!
Next, add the water to your onion bhaji mix and stir until it forms a sticky mixture and everything is incorporated. If it seems too dry, add a little water and if it’s too wet and sticky add some more flour.
Heat 3tbsp of oil in a large frying pan while you shape the onion bhaji mix with your hands. This makes 6 good size bhajis.
Fry in the oil for about 5 minutes on each side, checking regularly and being careful not to burn them. Once both sides are browned a crispy, remove from the heat and leave on the side to cool. They get crunchier as they cool so don’t worry if you’re onion bhaji still seems a little soft. As long as it’s golden brown it will be fine!
I’m planning on eating mine as a snack but would make a great side to any Indian dish!
Homemade Onion Bhaji Recipe
- • 1 White onion
- • 1 Red onion
- • 2 Cloves garlic finely chopped
- • 1tsp Ginger
- • 0.5 tsp Turmeric
- • 1tsp cumin
- • 0.5tsp Garam masala
- • 0.5tsp Chilli flakes
- • 100g Plain flour
- • 60 Water
- • Oil
- • Pinch of salt
- Dice the onions and place them in a mixing bowl, making sure to separate each piece
- Add the garlic and spices and mix together well
- Add the oil
- Add the flour and mix again
- Pour in the water and mix together until it's a sticky mixture. Add more water or flour as required
- Make 6 bhaji shapes and fry in a little oil for 3-5 minutes each side
- Remove from the pan and leave to cool