Pic of Onion bhaji and raita

Onion bhaji and raita

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Vegetarian mains

Onion bhaji and raita

Side Serves 4 40 min
This recipe is a crisp, delicate snack, starter or accompaniment to an Indian meal. It's a good one to try making yourself: the results are almost unrecognisably better than the heavy, greasy versions you often get with take-aways. You could also make these with spring onions for an even lighter taste.


  • 100g chickpea (gram) flour or plain flour
  • ½ tsp baking powder
  • ¼-½ tsp cayenne or chilli powder, to taste
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp garam masala or curry powder
  • ½ tsp salt, or to taste
  • 1 large onion or 3 small onions, halved and thinly sliced
  • handful fresh coriander leaves, chopped
  • cold water to mix
  • vegetable oil for deep frying
  • 3-4 tbsp plain yoghurt
  • handful fresh mint leaves, finely chopped
  • pinch sugar
  • salt, to season
  • few drops lemon juice


Prep time: 20 min
Cooking time: 20 min
  • Step 1

    Combine the flour, baking powder, spices and salt in a large bowl. Add the onion and coriander and mix well. Add just enough cold water to bring the mix into a thick batter.
  • Step 2

    Heat the oil to 190°C or until a piece of bread sizzles when dropped in. Take spoonfuls of the batter and very carefully drop into the oil. Cook for 6-10 minutes or until golden brown.
  • Step 3

    The bhaji can also be shallow fried but may need longer cooking and will have to be turned halfway. In either case, drain the cooked bhaji on kitchen paper.
  • Step 4

    Combine the yoghurt, mint, sugar salt and lemon to make the raita, serve on the side.

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