Crispy, spiced vegan onion bhajis with a simple coriander yoghurt dip. These bhajis are vegan, gluten free and really easy to make!
After making these onion bhajis you’ll wonder why you never have before! They only take 30 minutes to make and are the perfect side for a curry, or snack!
So, what goes in an onion bhaji? Onion, gram (chickpea) flour, water and spices. It’s really that simple!
I love red onion in bhajis but you can definielty swap for white onions if you prefer them!
You can find gram flour in most big supermarkets or an asian supermarket. Because it’s made from chickpeas it means these are naturally gluten free too.
Ingredients you’ll need for onion bhajis:
- Red onions
- Gram flour
- Curry powder
- Garam masala
- Ground cumin
- Garlic powder
- Ground turmeric
- Chilli powder
How to make onion bhajis:
First of all mix your dry ingredients together in a bowl and then add the water and whisk until it resembles a thick batter.
Peel and cut your onions in half then slice thinly. Break the pieces apart and place into the batter. Mix and then leave to sit whilst you prepare the pan.
In a large non stick frying pan/skillet heat enough oil to cover the bottom of the pan in about 1cm of oil.
You want to use a vegetable oil or neutral flavoured oil like rapeseed or canola. They have a high smoke point and wont flavour the bhajis.
Leave to heat up for a few minutes and test its hot enough by placing a bit of the onion batter in. If it fries with bubbles around it, it’s ready.
Depending how big your pan is you may to do this in batches. The mixture will make 6 bhajis.
Take a tablespoon of the mixture and place into the oil, repeat until the pan is full but there is enough space between them. I did 3-4 at a time.
Leave to cook for 4-5 minutes on each side until golden and crispy. Use a spatula to flip and repeat.
Check they’re cooked inside and the mixture isn’t wet. Place them on a place with kitchen roll to soak up any excess oil.
If you need to do this in batches, keep the first lot of bhajis in the oven on a low heat.
For the coriander dip you’ll need:
- Fresh coriander
- Garlic clove
- Ground cumin
- Brown sugar
- Green chilli
- Coconut yoghurt (or other vegan yoghurt)
Place all the ingredients in a blender and blitz until smooth. This is spicy if you use the green chilli so either deseed it or leave it out if you want it milder.
If you aren’t a fan of coriander you could serve these with a raita or mango chutney. Or if you’re having them with a curry the sauce works just as well!
And they are also delicious just as they are, with out without the dip!
These onion bhajis would be delicious with any of these curries:
As always if you make these onion bhajis be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 2 large red onions
- 3/4 cup / 100g gram flour
- 1 tsp curry powder
- 1/2 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 tsp salt
- 1/2 cup / 120ml water
- 3/4 cup / 40g chopped fresh coriander
- 1 lime
- 1/2 inch ginger
- 1 garlic clove
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1 tsp brown sugar
- 1 green chilli
- 1 heaped tbsp coconut yoghurt
- Peel and cut the onions in half lengthways and then slice into thin rings. Break them apart so they separated.
- In a bowl, mix together the dry ingredients - flour and spices. Then add the water and whisk until it forms a thick batter.
- Add the onions and mix until they are coated. Set aside.
- Pour vegetable oil into large non stick frying pan or skillet until there is a shallow layer of oil. Leave to heat up for a few minutes until hot.
- Make the coriander dip. Juice the lime, roughly chop the ginger and garlic and place all the ingredients in a blender. If you want it spicy, keep the seeds in the chilli or take them out. Blitz until smooth and transfer to a small bowl.
- Check the oil is hot enough by dropping a bit of batter in, if it bubbles its ready.
- Depending how big your pan is you may need to do this in batches. The recipe will make 6 onion bhajis. Place a tbsp on mixture into the oil, repeat until the pan is full but there is enough space between them. I did 3-4 at a time.
- Fry for 4-5 minutes on each side until crispy and golden. Flip and repeat. They should be cooked through but just check the mixture isn't wet in the middle.
- Line a baking tray with some kitchen roll and place the cooked bhajis on it to soak up excess oil.
- If you are doing it in batches keep the cooked ones in the oven on a low heat to keep warm.
- Serve with the dip and enjoy!
You could also serve with a raita or mango chutney or on their own! They are delicious as a side with curry!
They will keep for 2-3 days in the fridge. To heat up, place in the oven for 10-15 minutes at around 150C/300F.