Bhaji
Description
Bhaji - Authentic recipe from India. Ready in 35 min. Try it now!
Directions
✓ researched- 1
Cut 200 g onions into thin strips. Mix with 100 g chickpea flour, 0.5 tsp turmeric, spices and water to form a thick batter.
⏱️ approx. 12 min💡 Tip: Bhaji (Onion Bhaji) is a classic Indian fried snack — onions in a spiced chickpea flour batter, fried until crispy. Crispy, spiced, savory, oniony and vegan. A popular street food and pub snack (especially in the UK as Onion Bhaji).
- 2
Drop spoonfuls (loose mounds) into hot oil and fry until crispy.
⏱️ approx. 12 min💡 Tip: Bhaji (Onion Bhaji, Kanda Bhaji) is a classic Indian fried snack — thin onion strips in a spiced chickpea flour batter (besan, with turmeric, chili, cumin) shaped into loose mounds and fried until crispy. Crispy, spiced, savory and sweetly oniony (the onions caramelize slightly). Naturally vegan. A popular street food and (in the UK) pub and restaurant snack. Crispy and spiced.
- 3
Fry until golden brown and crispy, then drain on kitchen paper.
⏱️ approx. 12 min💡 Tip: Bhaji is served hot and fresh (with mint/tamarind chutney or mango chutney, alongside chai) as a snack, starter or street food — the crispy, spiced onion bhaji. Crispy and spiced. A popular Indian snack.
📜 Origin & History
Bhaji (also Bhaaji, Bhajia) is an umbrella term for various deep-fried Indian vegetable dishes: Onion Bhaji (onion fritters) is the best-known bhaji dish in the German-British context; grated onions are mixed with chickpea flour (Besan), coriander, cumin, turmeric, chili, and salt into a batter and deep-fried in oil. In North India, Bhaji refers to a dry vegetable preparation (spinach bhaji, okra bhaji/Bhindi Bhaji); in Maharashtra, Misal Pav with Bhaji (spicy vegetable curry on bread) is a breakfast dish. Onion Bhajis are ubiquitous as an appetizer in British Indian curry restaurants; they were popularized by Indian immigrants in Great Britain (from the 1950s onwards). Chickpea flour (Besan, Gram Flour) is the base for many Indian deep-fried recipes: Pakora, Bhaji, Bonda, and Vada are all Besan-based. Bhaji is a vegetarian dish and a fixed element of Indian street food culture.
🌿 Regional variants
With Mango Chutney
With mango chutney — sweet and spiced (pub style).
With Spinach
Mixed with spinach/potato — more varied.
🍷 What goes with it?
Served hot and fresh (with chutney, alongside chai) as a snack, starter or street food. Crispy, spiced and oniony. A popular vegan Indian snack.
Frequently Asked Questions
What is Onion Bhaji?
Bhaji (Onion Bhaji, Kanda Bhaji) is a classic Indian fried snack — thin onion strips in a spiced chickpea flour batter (besan) shaped into mounds and fried until crispy. Crispy, spiced and sweetly oniony. Naturally vegan. A popular street food snack (especially during the monsoon with chai) and in the UK a staple of curry house menus (Onion Bhaji as a starter). Crispy and spiced.
What is the difference between Bhaji and Pakora?
Both are fried besan snacks and the terms often overlap. 'Pakora' usually refers to individual pieces of vegetable dipped in batter. 'Bhaji' (especially Onion Bhaji) is often a loose mixture of thinly sliced vegetables (mainly onions) and batter, fried in mounds. Regional distinctions are fluid. Both are crispy and spiced.
How do you get them crispy?
Don't make the batter too thin (it should bind the onions without coating them too thickly), fry in sufficiently hot oil, shape into loose mounds (not too compact — so they cook through and crisp up) and serve immediately. Adding a little rice flour to the batter makes them extra crispy. Crispy and golden.
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Ingredients
verified- Onion200 g
- Chickpea flour100 g
- Turmeric0.5 tsp
- Oil3 tbsp
