This recipe comes all the way from England, from 9-year old Holly Blyth. She comes from a whole family of great vegetarian cooks! If you've never had onion bhajis, they're like Indian 'comfort food'... serve with chutney as a starter to a meal, or a snack on their own.
Prepare a deep pan with oil for deep-frying (I use one 5” deep and 8” in diameter, and use sunflower or peanut oil). Finely slice onions in half rings and set aside. Prepare the next 3 (wet) ingredients in a large bowl, whisk. Fold in remaining (dry) ingredients to make a light batter (you can find 'gram' or chick pea flour in the Asian foods section of your grocery store). Fold in sliced onions until the onions are well-coated with the batter. Drop onion batter off a spoon into the frying oil (somewhere around the size of a golf ball or slightly larger) and cook until golden brown (turn if necessary). Drain on paper towel and serve hot with chutney.
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