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Takeaway-Style Onion Bhajis
Thinly sliced onions coated in a spicy batter and fried until crispy and golden! You can make delicious onion bhajis with my simple recipe. It’s vegan, gluten-free, easy to make and ready in just 30 minutes.
I always say… an Indian takeaway is not complete without a side of onion bhajis! After trying many in my time, I’ve developed this tasty recipe for us to enjoy at home – any time we want!
I love them dipped into homemade chutney, ketchup or pretty much any curry. And the texture? The texture is deliciously crispy, light, and they’re full of so much spice and flavour.
I’ve made this recipe using gram flour (which is made from chickpeas), this makes the onion bhajis naturally gluten-free and therefore perfect for many to enjoy. This recipe is so easy to make, and the effort of slicing onions is definitely worth it!
Recipe Ingredients
Below are the few ingredients I used for this onion bhaji recipe:
- Onions: I used medium yellow onions, but you can use white or red onions.
- Gram Flour: Gram flour (also called besan flour) is used a lot in Indian cuisine. It’s made by grounding chickpeas and has a slight beany, nutty flavour.
- Spices & Seasonings: I season these bhajis with salt, turmeric, cumin, garlic granules and chilli powder. If you don’t have garlic granules you can use garlic powder.
- Baking Powder: The addition of baking powder helps to create an onion bhaji that is crispy, light, slightly crunchy and has a nice brown colour. It helps to create tiny air bubbles on the surface for the perfect bhaji texture.
Don’t have gram flour, don’t panic!!! Traditionally, onion bhaji recipes are made with gram flour, but you can use plain flour as an easy swap. It’s the next best alternative to use if you can’t find gram flour.
How To Make Crispy Onion Bhaji
Here’s a summary of how I make these onion bhajis. You can get the full recipe instructions on the recipe card below:
Step One:
I cut the onions in half and slice the onions lengthways into thin strips, you’ll want to slice them as thinly as possible. The thinner you cut them, the crispier they’ll become.
Step Two:
