Crispy Onion Bhajis make the perfect naturally gluten free and vegan snack or starter. Light, crispy, and completely moreish!
Hey! Remember last week when I mention that fiiiinally jumped onboard the foodie train and bought myself a Spiralizer? Well it was about damn time! I loved my handy little julienne peeler – it was easy to store, easy to clean, easy to use. But I’m pretty much done with slicing the ever loving you know what out of my fingers every time my mind wandered in the middle of a job. Nope! The only thing I’m slicing is going to be basically everything in my kitchen…other than me that is.
I found this recipe in the Spiralize Now cookbook that I snagged for cheap at TX Maxx (side note: isn’t it weird that it’s called TJ Maxx in the US and TK Maxx in the UK?). Within five minutes of opening my new kitchen toy I flipped through the book and decided upon this recipe for these crispy onion bhajis.
These bhaji’s require no special ingredients, just a few spices, an onion, and coconut oil for frying. If you don’t own a spiralizer yet no worries. You can still make these by slicing the onions by hand, but there might be a few extra tears shed in the process from all the slicing. I’ve recently learned that onion goggles are in fact a thing. Genius.
Enjoy as a snack or starter- these onion bhaji’s won’t disappoint! Just be warned that they are seriously addictive.
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Onion Bhajis
Crispy Onion Bhajis make the perfect naturally gluten free and vegan snack or starter. Light, crispy, and completely moreish!
Ingredients
- 2 white onions, sliced or spiralized using the flat noodle blade
- 3/4 cup | 105 grams gram flour/chickpea flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground tumeric
- 1 green chili, , deseeded and finely chopped
- 2 tablespoons freshly chopped cilantro
- 1 teaspoon lemon juice
- 5-6 tablespoons water
- coconut oil for frying
Instructions
- Place the flour, baking powder, salt, cumin, tumeric, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add in the water.
- Once you've got a thick batter, add the onions slices and stir to coat with the batter. I find this step is easiest if you just mix with your hands.
- Heat a large wok on the stove top on a medium heat and melt enough coconut oil so that you've got about a half inch layer of oil.
- Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 bhajis at a time. Fry for about a minute on each side and then flip the bhajis to get the other side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of you batter in gone.
- Serve these hot on their own or with a cucumber mint raita and enjoy!
Notes
- Recipe adapted from the Spiralize Now cookbook
- If you don't own a spiralizer you can still make these bhajis! Just slice your onions as thin as you can by hand and that's it.
Melissa Morais says
Tried this recipe today and my family loved it! It was super simple and quick to make, and the result was certainly worth it, 100% recommend!
Sarah Nevins says
Yay! Thanks so much Melissa – so happy you all enjoyed it!
Fern says
Hi
Thank you so much for sharing this recipe. Can I check if I wanted to make these in advance in the morning and then eat in the evening what would I do rehear in oven or refry them?
Kind regards
Fern
Sarah Nevins says
Hi Fern! They won’t be as crispy, but you can reheat them in the oven. I think about 400°F/200°C for about 15-20 minutes should be enough. Hope that helps!
Paul Swann-Clark says
Hi, I loved the recipe – thanks, they were very simple to make and delicious 🙂 No good for my CORVI-19 snacking habit though ;/
But as far as the Spiralizer goes, that was a bloody nightmare! I read your post here and it happened that day I saw one on the shelves… impulse purchase… was chuffed to nuts! But how the heck do you use it for onions? Mine is a handheld and the onion just jammed eventually clogging the ports and rotated within the onion layer.. I tried cutting the onion in different directions but was no better. Eventually, gave up and reverted to my knives!
So, if you have a method I’m all ears??? 🙂
Love your website btw
Sarah Nevins says
Hi Paul! So glad you enjoyed these! I think it must just depend on the type of spiralizer. I’ve gone through a few different types and some were much easier to use than others. If yours isn’t working well with onions I think it might be easier to stick with knives. At least it will save you the hassle of cleaning your sprializer!
MFChris says
Chop off the top end and peel leaving the onion whole. About half way up run a skewer through the onion, and another one between that and the root. Should hold the layers of onion together better.
Riya says
I make Onion Bhajis all the time along with lots of other Indian dishes but this recipe is another level. Thanks Sarah.
Delicious, went down so quick didn’t manage to take pictures.
An excuse to make them again 😉
Sarah Nevins says
Yay! Thanks Riya – glad you enjoyed them!
Alex says
These were amazing! And now a fan favourite. Thanks for sharing this recipe.
Sarah Nevins says
Thanks Alex – so glad you enjoyed them!
katie says
Amazing recipe! my go to, super quick and easy to make 🙂
Sarah Nevins says
Thanks Katie!
Katie says
Hi Sarah
Had an amazing success with the onion bhajis – incredibly easy. I thought the batter was a little thick so added a couple of extra spoons of water and deep fried instead of shallow frying. Result: delicious – many thanks 🙂
Sarah Nevins says
Yum! Glad you enjoyed them – thanks, Katie!