Vegan Masala Recipe
Crispy Onion Bhaji
These onion bhajis are all crisp edges, sweet onion and fragrant gram-flour batter. Cumin, coriander and chilli make them deeply savoury—the perfect excuse to open the chutney jars.
Recipe by Craig LogueHow our recipes are created
From the kitchen
What to expect
Salt draws moisture from the onions, and that moisture helps form the batter. Mix with your hands, add water sparingly and keep the shapes loose; the stray onion strands become the crunchiest bits.
Serving idea
Best served simply
Serve with mint chutney, tamarind chutney, or a cup of hot chai.
Recipe-specific guidance
Why this method works
Salt draws moisture from sliced onion, and that moisture hydrates the gram flour. Starting with very little added water prevents a cakey batter, leaving irregular onion strands exposed so they become crisp in the oil.
Cues to watch for
- •Slice onions evenly so thin strands cook before thicker pieces burn.
- •The mixture should cling when squeezed but should not pour like pancake batter.
- •Fry in small batches so the oil temperature recovers quickly.
Useful substitutions
- •Chickpea flour and gram flour can be used interchangeably here.
- •A spoonful of rice flour makes the edges lighter and crisper.
- •Fresh green chilli can be omitted without altering the structure.
Storage and reheating
Bhajis are best fresh. Refrigerate for up to two days and revive in a hot oven or air fryer; do not re-fry already cooked bhajis.
Cook the recipe
Method
- 1
Peel the onions, halve them from root to tip and slice thinly and evenly.
- 2
Combine the onion with the gram flour, rice flour, baking powder, turmeric, cayenne, cumin, ground coriander and salt.
- 3
Squeeze and toss the mixture with clean hands. Let it stand for 10 minutes so the salted onion releases moisture.
- 4
Mix again, adding water one tablespoon at a time only until the flour clings thickly to the onion strands.
- 5
Heat deep-frying oil to about 175°C. Carefully lower loose tablespoon-sized portions into the oil without compacting them.
- 6
Fry in small batches, turning once, until crisp and deep golden throughout.
- 7
Drain on kitchen paper, season lightly and serve immediately.
A few useful notes
Notes
- The batter should cling to the onions rather than run off them; add the water gradually so you stop at a thick, rough coating.
- Keep the oil hot between batches. If it drops too far, the bhajis will absorb oil instead of crisping.
- These are best eaten fresh from the pan. If you have leftovers, reheat them in a hot oven or air fryer so the outside firms up again.
- Store in the fridge in an airtight container for up to 3 days.
Gather everything first
Ingredients
- 400 g onions, finely sliced
- 750 ml neutral oil, for deep-frying
- 100 g gram flour (besan)
- 30 g rice flour
- 1 tsp baking powder
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp sea salt
- 150 ml water
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