Onion Bhajis



  • 1 egg
  • 1½ tbsp lemon juice
  • 6 tbsp cold water
  • 170g  chickpea flour (gram flour)
  • 1-2 med-hot green Dutch chilli, deseeded and finely chopped
  • ¾ tsp cumin seed
  • ¾ tsp garam masala
  • ¾ tsp chilli powder
  • ¼ tsp ground turmeric
  • ½ tsp cayenne pepper
  • ¾ tsp salt sunflower oil, for frying
  • 340g onions, thinly sliced


1. Break the egg into a mixing bowl and beat in the lemon juice and water.

2. Beat in the chickpea flour, green chilli, spices and salt to make a smooth batter. Set aside for 15 minutes.

3. Heat oil in a deep-fryer to 165°C.

4. Add the sliced onions to the batter and mix together well.

5. To shape the bhajis, scoop up about one-eighth of the mixture between 2 dessertspoons and form into a roughly shaped ball.

6. Carefully lower 4 balls into the hot oil and cook for 4-5 minutes, turning them from time to time, until they are crisp and golden-brown.

7. Remove the bhajis with a slotted spoon and leave to drain on kitchen paper. Keep hot in a low oven while you cook the remainder in the same way.

8. Serve with the cucumber and mint raita and mango chutney.

This recipe is made on our 4 Week Certificate in Practical Cookery. For this recipe and more, please see the Cooks Recipes on our website.

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