Onion Bhaji Recipe

onion bhaji

The trusty onion bhaji. Can’t beat it can you?

Every time I order a takeaway I always find that I’m suckered in by the sides and starters and alongside a chicken chat puri, this is my go to.

They’re deliciously crunchy and yet so simple to make. Sometimes comfort food doesn’t have to be complicated and this is an example of that.

Using my Onion Bhaji Mix will take away the hassle of having to source difficult ingredients such as chickpea and rice flour. The mix makes bhajis really simple to create at home whilst still leaving you with an authentic taste.

I will often form my bhaji shapes into a flat disk if I am doing them in a shallow frying pan as I find they cook better this way but if you do have a big enough saucepan, ball shapes are fine. Just one thing to note – don’t overcrowd your pan when cooking these as they won’t consistency cook. I do them in batches.

These are to be enjoyed best with my mint & coriander dip.

onion bhaji

Onion Bhaji Recipe

Prep Time 5 mins
Cook Time 10 mins
Servings 14 small bhajis


  • vegetable oil enough to shallow fry the bhajis
  • 3 large white onions thinly sliced
  • 2 tsp salt
  • 3 tbsp freshly chopped coriander
  • 150 g Matt Cooper Bites Onion Bhaji Mix available on my store
  • 2-3 splahes water enough to be able to mould the bhaji mix


  • Thinly slice 3 white onions and add to a bowl. Add 1 tsp of salt to the onions and mix. Leave in the fridge for 30 minutes. This will help soften the onions, ready to form your bhajis.
  • Add your vegetable oil to your pan/saucepan and turn on a medium heat, ready to add the bhajis.
  • Add the chopped coriander and the onion bhaji mix to a bowl with a few splashes of water.
  • Combine the mixture. You may need a bit more water to be able to form the bhaji mix.
  • Form your onion bhajis by rolling small pieces of the mix between your palms. Make sure your hands are slightly wet for this.
    If you are shallow frying, I prefer to do a flat shape bhaji to ensure the bhaji is cooked to perfection. If you are using a fat fryer, you can go for any shape you'd like.
  • To ensure the oil is hot enough, I tend to chuck a piece of onion from the mixture into the oil. If it instantly starts to cook and form bubbles, the oil is hot enough.
  • Once you've formed your bhajis, add them to your oil slowly. Don't overfill the pan with bhajis as they won't all cook consistently. You may have to do them in batches of 4 or 5.
  • Cook until golden brown, turning every few minutes.
  • Remove and place the bhajis onto a paper towl, draining any excess oil. Season with salt.

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