I’ve made onion bhaji’s a few times. They’re really good. But then, onion bhaji’s are a favourite of mine anyway and absolutely always first on my take away list. I love them. So, when husband mentioned the Onion Bhaji Burgers he’d been making at work I knew I needed to try them.
I’ve had to wait a few weeks for my Onion Bhaji Burgers as husband has been out of action. He fell down the stairs and really hurt his back. So, I’ve had a super busy week, driving him about, looking after the kids, working extra and playing on my blog. Once he’d recovered, I felt like a deserved an Onion Bhaji Burgers type treat. There was a bit of Gin and some wine too. Good times!
At first, we weren’t quite sure how to cook them. At work husband deep fries his Onion Bhaji’s, but we don’t have a deep fryer. I’ve developed a longing for an air fryer, which I think might be actual magic. But for now, it was glug loads of oil into a saucepan, dip them in for a few minutes and then finish in the oven. It worked really well. Our Onion Bhaji Burgers were beautifully crispy, but I always feel like it’s a massive waste of oil.
For the bhajis:
- 2 Red Onions, roughly sliced
- 2tsp Curry Powder
- 1tsp Turmeric
- 1tsp Chilli Powder
- 100g Gram flour
- Cooking oil
For the Sauce
- 200ml Greek Yogurt
- 1tsp Mint
- ½ Cucumber, grated and drained
This recipe made three large onion bhajis. For more, add an extra onion. There would be enough batter for four easily.
To drain your cucumber, you could place in a sieve with a pinch of salt and leave for 1 hour, squeeze it out, or wrap in a clean tea towel and ring out. It doesn’t need to be totally dry, just get rid of some of the excess liquid.
We served out Onion Bhaji Burgers on brioche rolls, which worked really well, but any bread will do.
For the yogurt and mint sauce, simply mix the ingredients together in a small bowl and place in the fridge until you need it.
For the onion bhaji burgers, preheat the oven to 180 degrees and heat about 2 inches of oil in a saucepan.
Mix the gram flour, curry powder, turmeric, chilli and sliced onions in a bowl and stir together. Add a splash of water and mix until it forms a paste. Adding a touch more water if necessary.
Use your hands to mold the mixture into patties. Use a long-handled spoon to gently and carefully place into the oil. It should start to bubble straight away. If it doesn’t, the oil needs to be hotter. Fry like this, one at a time for 3 minutes.
Very carefully, using a slotted spoon or spatula, remove the bhajis from the oil and place on a baking tray. Leave to cool slightly before patting dry with some kitchen roll.
Bake in the oven for 20 minutes.
To assemble your Onion Bhaji Burgers, spread the bread with the yogurt and mint sauce, add lettuce and tomatoes and your onion bhajis. Serve with chips and mango chutney.
Onion Bhaji Burgers with a Yogurt Mint Sauce
For the bhajis:
- • 2 Red Onions roughly sliced
- • 2tsp Curry Powder
- • 1tsp Turmeric
- • 1tsp Chilli Powder
- • Water
- • 100g Gram flour
- • Cooking oil
For the Sauce
- • 200ml Greek Yogurt
- • 1tsp Mint
- • ½ Cucumber grated and drained
- To make the sauce, mix together the yogurt, mint and cucumber and place in the fridge until needed
- For the bhajis, preheat the oven to 180 degrees and heat 2 inches of oil in a saucepan
- Mix the onions, curry powder, turmeric, chilli, gram flour and a splash of water in a mixing bowl, until it forms a paste
- Mold these into patties and deep fry individually for 3 minutes
- Gently remove from the oil and place on a baking tray to cool slightly
- Pat dry with kitchen roll and bake in the oven for 20 minutes
- Serve on burger buns with the mint sauce, salad and tomato