The first time I made onion bhajis, I was standing in my tiny London flat with oil popping dangerously close to my bare arms and a kitchen that already smelled like heaven — warm spices, frying onions, a little chaos. It was a Sunday. I’d just come back from a market with a bag of stubborn white onions and the idea that I could replicate what my local curry house did so effortlessly.
Let’s be honest — I made a mess. The batter was too wet, the oil wasn’t hot enough, and I definitely forgot the salt. But even then, even soggy, they were so good. Hairy Bikers’ version nails it though — proper spice blend, crisp edges, and a soft bite inside. It’s one of those recipes where your hands get messy and your house smells amazing, and everyone eats them too fast for them to even cool down.
Why You’ll Love It
- Quick snack, big flavour: 30 minutes start to finish. Less if you’re speedy.
- Crispy on the outside, soft in the middle — total texture win.
- Naturally vegan and gluten-free, if you’re into that sort of thing.
- Cheap ingredients — just onions, flour, spices, done.
- Perfect with chutneys, soups, or just greedily on their own.
- Leftovers (if you have any) reheat like a dream in the air fryer.
Ingredients
- 150g gram flour (aka chickpea flour or besan)
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp fennel seeds
- 1 bunch fresh coriander (roughly chopped)
- 4 white onions, finely sliced
- Salt and pepper, to taste
- About 150ml cold water
- Oil, for frying (vegetable or sunflower work best)
How to Make It
Mix the dry stuff first:
Grab a big bowl and chuck in the gram flour, turmeric, paprika, coriander, cumin, fennel seeds, and a good pinch of salt and pepper. Give it a mix with your fingers. Smells good already, right?
Add water slowly:
Now pour in the water a bit at a time, whisking with a fork or balloon whisk. You’re aiming for a thick, gooey batter — thicker than pancake, looser than dough. It should cling to a spoon but still drop off. If it looks like cement, add a splash more water.
Slice those onions paper thin:
This bit matters — the thinner your onions, the crispier the bhajis. Use a sharp knife or mandoline if you’re brave. Toss them into the batter along with the chopped coriander. Stir until they’re fully coated.
Get the oil hot:
Fill a deep pan with about 2–3 inches of oil and heat it to 175°C (350°F). No thermometer? Drop a bit of batter in — if it sizzles and rises fast, you’re good.
Fry in batches:
Using a spoon or your fingers (carefully), drop little clumps of batter into the oil. Don’t crowd the pan. Let them fry 3–4 minutes, turning now and then, until deep golden brown and crisp.
Drain and rest:
Use a slotted spoon to lift them out, then rest on kitchen paper. They’ll crisp up even more as they cool slightly — that’s your moment to sneak one.
Serve hot with your favourites:
Tamarind chutney, mint yogurt, mango pickle, ketchup if you’re desperate — anything sharp or cool works. And don’t forget a cold beer or chai on the side.
Common Mistakes and How to Dodge Them
Why are my bhajis soggy?
Oil not hot enough. They soak it up instead of crisping. Always test with a bit of batter first.
The batter’s too runny — what now?
Add a spoonful more gram flour. No panic — it’s a forgiving mix.
My bhajis fell apart!
Either the batter didn’t bind well or your onions were cut too chunky. Go thinner next time and stir the batter a bit more.
They taste a bit bland…
Salt is key. Add a little more next time — or try a sprinkle of chaat masala on top for a zingy kick.
Storage and Reheating
Fridge:
Let them cool, then store in an airtight container. They’ll keep for 3 days.
Freezer:
Yep, you can freeze ’em. Freeze flat on a tray, then bag ’em up. Reheat from frozen or thaw first.
To reheat:
Air fryer or oven is best — 175°C for 5–7 mins until crisp again. Microwave works but makes them soft. Bit sad, honestly.
Frequently Asked Questions
Can I bake these instead of frying?
You can, but they won’t be as crisp. Bake at 200°C on a tray brushed with oil — flip halfway. Still tasty, just different.
Can I add chilli?
Yes, please! Finely chopped fresh chilli or chilli powder gives a nice kick. Tailor to your spice level.
Do I need a thermometer for the oil?
It helps, but not essential. Just test the oil with a little batter and watch for fast sizzle and rise.
Can I use red onions?
Sure thing. Slightly sweeter but just as good. Mix it up if that’s what’s in the cupboard.
Nutrition Facts (Per Serving):
- Calories: 33.3
- Fat: 0g
- Carbs: 6.7g
- Protein: 0.7g
- Sodium: 766.7mg
- Sugar: 6.7g
More Hairy Bikers Recipe:
Hairy Bikers Onion Bhaji Recipe
Description
Crispy, golden onion fritters flavoured with warm spices, fresh coriander, and gram flour — the perfect crunchy snack or starter.
Ingredients
Instructions
- Mix flour, spices, and coriander in a bowl.
- Gradually whisk in water to make a thick batter.
- Stir in sliced onions and coat fully.
- Heat oil to 175°C in a deep pan.
- Drop spoonfuls of mixture into oil and fry 3–4 minutes until golden.
- Drain on kitchen paper.
- Serve hot with chutneys or dips.
Notes
- Don’t overcrowd the pan — it cools the oil.
- Slice onions thin for best texture.
- Adjust batter with more flour/water as needed.
- Best served fresh, but reheats well in the air fryer.