Feb 172015

Onion Bhaji Recipe is a very popular, one of the veg indian starter recipes in the UK. Onion bhaji recipe is very easy and quick to make and it is very delicious in taste. Onion Bhaji is also called Onion Pakora or Onion Pakoda.

Cooking Time: App. 20 Minutes
Serves: 3 People

Onion Bhaji Recipe


4 medium size onion cut in slices
150 gram gram flour
1 ½ teaspoons garam masala powder
1 tablespoon oil
1 teaspoon red chilli powder
1 ½ teaspoon coriander powder
½ teaspoon turmeric powder
3-4 tablespoons chopped coriander
2 tablespoon lemon juice
1 green chillies finely chopped (optional)
½ teaspoon carom seeds
1 teaspoon asafoetida (hing) powder
Oil for frying
Salt to taste
Water as needed

Onion Bhaji

How To Cook Onion Bhaji Recipe:

1. Take the gram flour in a large bowl, add the chilli powder, coriander powder, turmeric powder, garam masala powder, lemon juice, salt, asafoetida (hing) powder, 1 tablespoon oil, chopped green chillies, carom seeds and mix it properly. Leave it aside while you prepare the onions.

2. Cut the onion in halves. Then thinly slice up. Add the sliced onions into the gram flour mix and mix it. Add a very little water and mix it properly until all ingredients mix with each other properly. The mixture should be moisture but not thick or runny.

3. Now add the chopped coriander. If you need more water add it but don’t make it runny, you need to maintain the consistency to form the mix.

4. Heat the oil in the pan (half of the pan); once the oil has heated add a very small sample from the mix. If this comes up straight away and floats at the top of the oil then the oil is heated properly.

5. Now you can add a small bit of mix, taking it in your hand or with a spoon into the heated oil, add them one by one, how many you can cook at once depends on the size of the pan. Cook on medium heat otherwise the onion bhaji will be cooked from outside and uncooked from inside.

6. Once the mixture floats on the oil and they turn a bit darker than their original colour, then the onion bhaji is cooked. Take the onion bhaji out and leave on kitchen paper to absorb the excess oil.

7. Carry on until you finish cooking all the mix.

Serve Onion Bhaji Recipe hot with any chutney or tomato ketchup or mayo as a starter.

Onion Bhaji Pakora

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