by | Sep 13, 2022

Indian Spiced Onion Bhajis with Raita

Growing up in the UK, Indian and Pakistani cuisine is hugely popular.  Whenever I cook Indian food it reminds me of home. These crispy, fried onion bhajis are utterly delicious as part of an Indian meal or simply as a snack. This is a simple recipe which is bound to impress.
Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Indian
Servings 4 People


  • 2 medium Onions, finely sliced
  • 90 g Besan/Chickpea Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Chilli Powder/Flakes
  • 750 ml Vegetable Oil
  • 150 g Plain Yoghurt
  • 1/3 of a Cucumber, grated
  • 1 tbsp Fresh Mint, finely chopped


  • Soak your sliced onions in a bowl of water whilst you make your batter.
  • Grab a large bowl and add the flour, baking powder, turmeric and chill.  Add 90ml of water and stir with a fork until you have a thick batter.
  • Thoroughly strain the onions, add to the batter and stir to combine.
  • Add the oil to a heavy based saucepan, ensure that the oil is no higher than a third of the way up the side of the pan. Put the pan on a medium heat for a few minutes to heat the oil. Add a dot of batter to the pan after a few minutes, if it rises to the top of the oil, bubbles and browns, then the oil is ready for frying.
  • When the oil is hot, carefully add tablespoons of mixture to the pan, only fry a few at a time and don’t overcrowd the pan. Cook for a couple of minutes on each side or until golden brown. Strain and drain on kitchen paper.
  • Use your hands to squish the excess moisture out of your grated cucumber and set aside. Put the yoghurt, mint and cucumber into a medium bowl, add a pinch of salt and stir to combine.
  • Scatter bhajis with salt and serve with raita.


  • NEVER, EVER leave a pan of oil unattended when you’re heating it. 
  • These are great as a lunchbox snack or for a picnic.
Keyword Bhajis, Crispy, Spiced