Fet’s jumbo onion bhajis

Homemade onion bhajis are worth the effort, they're great as a snack or starter.
onion bhadji

Recipe from: 8 October 2012
Preparation time: 15 min
Cooking time: 5 min


  • 3
    large onions - halved and sliced thinly but roughly
  • 200
    chickpea flour
  • 2
    rice flour
  • 1
    baking powder
  • 1
  • 1
    chilli powder
  • 1/2
    black mustard seeds
  • 1/2
    cumin seeds
  • 1/2
    cumin - ground
  • 4
    fresh coriander - chopped
  • Pinch of salt
  • 100
  • 750
    vegetable oil
Servings: Change Serving


Prepare the batter in a large deep bowl. Add together the chickpea flour, rice flour, baking powder, turmeric, chilli powder, black mustard seeds, cumin seeds, cumin, fresh coriander and salt.

Mix in the water a little at a time to make a stiff batter – be careful not to add too much water making the batter too runny.
With your hands scoop a handful of chopped onions into the batter and shape between your palms into a ball. Do this until all the onion is used up.

Let your bhajis rest on a large plate / tray in the fridge for an hour to retain their shape.

10 minutes before removing the bhajis from the fridge heat the oil in a wok or deep based pot. Add the bhajis one at a time into the oil and fry until golden brown all over. Remove the bhajis with a splotted spoon onto kitchen towel to drain off excess oil.

To keep your bhajis warm while you fry off the rest, keep them in the oven at 50°C.

Serve immediately with cucumber raita or coriander and/or mango chutney.

Reprinted with permission of Damian Ettish.

Read more on: indian  |  recipe  |  vegetarian


24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

Find a recipe


Inside Food24


Instagram: #Food24_sa


China's air pollution at doomsday levels

China has long been struggling with air pollution issues but just when you thought it couldn’t get any worse – it has.



Moving short film on ivory trade
10 Tips for Greener Shopping
How safe are your baby products?
5 maps that will change the way you see the world


50 outdoor eating spots in Joburg

Beautiful places to dine out in Joburg where you aren't gazing into a parking lot.


Find a restaurant

There are new stories on the homepage. Click here to see them.