Description
This Onion Bhaji Board recipe features crispy, flavorful onion bhajis accompanied by vibrant green chutney, cooling cucumber raita, and a fresh tomato-cucumber salad. Served with mini poppadoms, sweet mango chutney, and lime pickle, this Indian-inspired platter is perfect for sharing as a delicious appetizer or snack.
Ingredients
Scale
Onion Bhajis
- 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
Green Chutney
- 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
- pinch of salt
- splash of water
Raita
- ½ cucumber, coarsely grated
- 150g natural yogurt
- 2 tbsp finely chopped mint
Salad
- 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
To Serve
- mini poppadoms
- sweet chutney (mango chutney recommended)
- lime pickle
Instructions
- Prepare Onions: Toss the sliced onions in a bowl with the sea salt flakes and leave them to sit for 5 minutes to draw out moisture and enhance flavor.
- Make Batter: In another bowl, whisk together the gram flour, baking powder, chilli powder, and turmeric. Add 100 ml of water gradually to form a thick batter. Mix in the salted onions, finely chopped green chilli, and chopped coriander until well combined.
- Heat Oil: Pour vegetable oil into a deep pan so the oil fills about one-third of the pan. Heat the oil to 180°C (350°F), testing readiness by dropping a piece of onion—if it sizzles and browns within 20 seconds, the oil is at the correct temperature.
- Fry Bhajis: Lower a few tablespoons of the onion batter into the hot oil at a time. Fry for 3-4 minutes until golden, then turn using a spider or slotted spoon and cook for another 1-2 minutes to ensure even crispness. Drain bhajis on kitchen paper to remove excess oil. Keep warm in a low oven or reheat later in an air fryer.
- Make Green Chutney: In a small blender, combine the mint leaves, coriander, cumin, sugar, chopped green chilli, lemon juice, salt, and a splash of water. Blitz until smooth and transfer to a serving bowl.
- Prepare Raita: In a bowl, mix the coarsely grated cucumber, natural yogurt, chopped mint, and season with salt to taste. Stir until well blended.
- Prepare Salad: Toss together the pomegranate seeds, diced cucumber, chopped tomatoes (if using), finely chopped red onion, chopped coriander, and lemon juice in a separate bowl. Lightly season as desired.
- Serve the Board: Arrange the freshly fried bhajis in the center of a large serving platter or board. Place bowls of green chutney, raita, and salad around them. Add mini poppadoms, sweet mango chutney, and lime pickle to complete the platter. Serve immediately for best taste and texture.
Notes
- Keep the fried bhajis warm in a low oven or reheat in an air fryer to retain crispiness before serving.
- Adjust the amount of green chilli in the batter and chutney to control the spice level according to preference.
- Using gluten-free baking powder ensures the bhajis remain suitable for gluten-sensitive diets.
- For a more intense flavor, finely slice onions instead of coarsely chopping.
- Gram flour can be found at most specialty or Indian grocery stores and is key to the authentic texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Keywords: onion bhaji, Indian appetizer, vegan bhaji, gluten-free snack, Indian snack platter, chutney, raita
