Vegan Masala Recipe

Crispy Onion Bhaji

Name: Crispy Onion Bhaji
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 400 g onions, finely sliced; 1/2 tsp turmeric; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 150 ml water; 1/2 tsp sea salt; 30 g rice flour; 1 tsp baking powder; 1/2 tsp cayenne pepper; 100 g gram flour (besan)

A Indian vegan snack recipe built around good seasoning, proper texture and the sort of cooking that is meant to be served hot and shared. The aim is warmth, contrast and enough spice to keep every bite interesting.

20 minPrep: 10 minCook: 10 minServes 4IndianVegan

onion bhajicrispy onion bhajisnackindian street food

Ingredients Method Notes

From the kitchen

What to expect

This is best approached with an eye on texture. You want a mixture that feels well-seasoned and balanced, with a final result that is crisp where it should be and still full of flavour inside.

Serving idea

Best served simply

Serve hot and simply, with sides that let the spices and masala stay at the centre.

Cook the recipe

Method

1
Trim and peel the 400 g onions, finely sliced, then slice them finely.
2
In a bowl, combine the sliced 400 g onions, finely sliced with the gram flour, rice flour, baking powder, turmeric, cayenne pepper, cumin, coriander, and salt.
3
Gradually mix in the water until a thick, smooth batter forms.
4
Heat the sunflower 2 tbsp oil in a deep pan until hot (check notes for tips).
5
Using two tablespoons, shape tablespoonfuls of the mixture into bhajis and gently lower them into the oil. Fry without overcrowding.
6
Flip the bhajis with a slotted spoon when golden on one side, and fry until crispy and golden all over.
7
Remove the bhajis with a slotted spoon and place them on absorbent kitchen paper to drain.
8
Continue frying in batches until all the mixture is cooked. Serve immediately.

Gather everything first

Ingredients

•2 tbsp oil
•400 g onions, finely sliced
•1/2 tsp turmeric
•1/2 tsp ground cumin
•1/2 tsp ground coriander
•150 ml water
•1/2 tsp sea salt
•30 g rice flour
•1 tsp baking powder
•1/2 tsp cayenne pepper
•100 g gram flour (besan)

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

Beginner-Friendly Vegan Indian Recipes

Simple vegan Indian dishes perfect for beginners starting their cooking journey.

Essential Vegan Indian Pantry Staples

The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.

How to Build a Curry Base

Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.