Ingredients

2 onions, sliced

1 tsp sea salt flakes

100g gram flour

½ tsp baking powder, gluten-free if needed

½ tsp chilli powder

½ tsp turmeric

1 green chilli, finely chopped

2 tbsp chopped coriander

Vegetable oil, for frying

Small bunch of mint, leaves picked

Small bunch of coriander, roughly chopped

1 tsp cumin

1 tsp sugar

1 green chilli, chopped

1 lemon, juiced

½ cucumber, coarsely grated

150g natural yogurt

2 tbsp finely chopped mint

4 tbsp pomegranate seeds

½ cucumber, diced

2 winter or seasonal vine tomatoes, chopped (optional)

1 small red onion, finely chopped

Handful of coriander, chopped

½ lemon, juiced

Mini poppadoms

Sweet chutney (we used mango)

Lime pickle

Instructions

Step 1: Toss the sliced onions with sea salt flakes in a bowl and leave them to rest for 5 minutes.

Step 2: In another bowl, whisk together gram flour, baking powder, chilli powder, and turmeric. Add 100ml water to form a thick batter.

Step 3: Mix the drained onions, finely chopped green chilli, and chopped coriander into the batter until well combined.

Step 4: Pour vegetable oil into a deep pan until it is no more than one-third full. Heat the oil to 180°C or until a piece of onion sizzles and browns within 20 seconds when dropped in.

Step 5: Carefully lower a few tablespoons of the bhaji mixture into the hot oil. Fry for 3-4 minutes, then turn using a spider or slotted spoon and cook for 1-2 minutes more until golden and crisp. Drain on kitchen paper and season.

Step 6: Keep the cooked bhajis warm in a low oven or reheat later in an air fryer as you continue frying the remaining mixture.

Step 7: To make the green chutney, blitz mint leaves, coriander, cumin, sugar, green chilli, lemon juice, and a pinch of salt with a splash of water in a blender until smooth. Transfer to a small serving bowl.

Step 8: Mix natural yogurt with finely chopped mint and season to make the raita.

Step 9: Toss diced cucumber, chopped tomatoes (if using), red onion, coriander, pomegranate seeds, and lemon juice together to make the salad.

Step 10: Arrange the bhajis in the center of a large serving platter or board. Serve with bowls of green chutney, raita, salad, mini poppadoms, sweet chutney, and lime pickle alongside.

Tips & Variations

Use gluten-free baking powder and gram flour to keep this recipe gluten-free.

Add finely chopped spinach or grated carrot to the onion batter for extra color and nutrition.

Adjust the green chilli quantity to make the bhajis milder or spicier according to your taste.

For a crunchier texture, fry the bhajis in small batches to avoid overcrowding the pan.

Serve with different chutneys like tamarind or coriander-mint for varied flavor profiles.

FAQs

Can I prepare the onion bhaji batter in advance?

It’s best to prepare and fry the bhaji batter fresh for the crispiest texture. However, you can mix the batter and onions up to a few hours ahead and keep it covered in the refrigerator.

What can I substitute for gram flour?

Gram flour is essential for the authentic texture and flavor, but chickpea flour is the same ingredient and can be used interchangeably. Avoid using wheat flour as it changes the consistency and makes the bhajis less crispy.

Dinner

Onion Bhaji Board with Green Chutney, Raita, and Poppadoms Recipe

Introduction