bhaji

Homemade onion bhajis are well worth the effort, they're great as a starter for an Indian feast.

Onion bhaji

free-range eggs

onions, sliced

flour

tsp coriander

cumin seeds

tbsp vegetable oil, plus extra if required

Bhindi bhaji

tbsp sunflower or vegetable oil

onion, chopped

½ tsp ground cumin

½ tsp ground coriander

½ tsp chilli powder

¼ tsp ground turmeric

150 grams/5¼ oz tomatoes, chopped

450 grams/16 ounces okra, cut into 1in/3cm pieces

These crunchy vegetarian bhajis are the perfect start for an Indian feast.

Indian bhajis with spiced yoghurt

besan flour

Lebanese eggplant, thinly sliced

brown onion, halved, thinly sliced

baby spinach leaves,

coriander, leaves

green chilli, thinly sliced

tsp chilli powder

tbsp cumin seeds

Vegetable oil,

Tamar Valley Greek Style Yoghurt

tsp caster sugar

Crispy, chewy, salty, it&#039;s the onion bhaji. These glorious takeaway superstars have long been a favourite of mine. They&#039;re such a delicious side to have with a curry. Like most Indian food they&#039;re naturally vegan and so great!

Onion Bhajis (Plain Flour Recipe)

Medium Red Onions

Sunflower Oil

g Flour

Teaspoons Turmeric

Teaspoons Garlic Powder

Teaspoons Cumin Powder

Teaspoon Paprika

Teaspoon Ginger Powder

Peel and chop the red onions in half. Then finely slice them into thin half moon crescents.

Mix all the batter ingredients together in a large mixing bowl. Then, whilst whisking the bowl contents, pour over 180 ml of water. Mix until the batter is smooth. It should be thick and gloopy. Add a splash more water if the batter feels too stiff.

Tip the chopped red onion into the mixing bowl. Mix well until the red onions are well incorporated into the batter.

Ready an oven tray or large chopping board. Then scoop a 2 inch ball of bhaji batter out of the mixing bowl and shape into a rough patty with your hands. Place the patty onto your tray or board. The patty should be about 4 - 5 cm in width. With patties this size you should get 12 shaped bhajis out of the batter, but, feel free to make them as big or small as you want.

Once all the bhajis are shaped. Heat the oil in a large heavy pan (I like to use a dutch oven or Le Creuset pot) over a medium-high heat. You need enough oil in the pan to cover about half the thickness of your bhajis. This is normally about 200 - 400 ml depending on the width of your pan.

After a few minutes, pluck an excess red onion slice from your batter bowl or one of your bhajis, and toss into the pan. Once the red onion starts to vigorously bubble and spit, your oil is hot enough to cook with.

Using a metal spatula, scrape about 4 - 5 bhajis (one at a time) into your pan. Fry for around 3 minutes or until the underside side begins to crisp and take on a lovely golden brown colour. Flip the bhajis and cook the opposite side for 3 minutes more until evenly crisp and golden brown.

When the each batch of bhajis are cooked, remove from each from the pan and place onto a fresh oven tray cover with a kitchen towel or paper. Salt them immediately.

Repeat the frying process until all your bhajis are nicely fried.

Crispy, chewy, salty, it’s the onion bhaji. These glorious takeaway superstars have long been a favourite of mine. They’re such a delicious side to have with a curry. Like most Indian food they’re naturally vegan and so great! Don’t be intimidated by how intricate they look. Onion bhajis are really easy to make, and I’ve made it even easier with this plain flour recipe.

Full recipe here: https://www.lowlyfood.com/recipe/onion-bhajis-plain-flour-recipe/

Music by Baoj: https://baoj.bandcamp.com/music

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Timecodes
0:00 - Intro
0:36 - Prepping onions
1:24 - Mixing the batter
5:00 - Shaping the bhajis
6:38 - Shallow frying the bhajis
11:19 - Plating up
11:36 - Outro

Prepping the onions

Mixing the batter

Combining batter with the onions

Shaping the bhajis

Heating the oil

Frying the bhajis

Super Easy Onion Bhajis - Plain Flour Recipe

Try this easy peasy VEGAN Mushroom Bhaji for quick family dinner. Serve with Naan bread or Basmati rice. With minimal prep, this curry is ready in a jiffy!

Quick & Easy Mushroom Bhaji

Tbsp Sunflower Oil

300 g Mushroom (sliced)

White onion (diced)

Green Chilli (sliced)

tsp Garlic (minced)

tsp Ginger (minced)

Tbsp Tomato Puree

Cup Water (+ 1/2 cup if needed)

½ Tsp Ground Turmeric

Tsp Ground Cumin

Tsp Ground Coriander

½ tsp Chilli Powder

Tsp Garam Masala or Madras Curry Powder

Salt

tsp Fenugreek leaves (optional)

Coriander leaves

Lemon Juiced

Heat 1 Tsp oil in a frying pan and add mushrooms. Fry for  6-8 minutes over medium-high heat until the mushrooms are starting to caramelize and brown in the edges. Transfer it to a plate.

Add the remaining oil to the pan. Now add Onion, ginger, garlic, green chilli and saute for 4 -5 minutes until translucent.

Add tomato puree, spice powders, salt, 1/2 cup of water and cook for a few more minutes. Now add mushrooms, remaining 1/2 cup water, and simmer for about 3-4 minutes. Stir in lemon juice.

If you like it a little more saucy, splash some more water.

At this stage, sprinkle kasuri methi ( dried fenugreek leaves). This is an optional step.

Garnish with coriander leaves.Serve with basmati rice or naan bread.

Brilliant bhaji burger

red onion

garlic

green chillies

coriander

g paneer cheese

butternut squash

ginger

g plain flour

lime

rogan josh curry paste

olive oil

75 g natural yoghurt

baby gem lettuce

burger buns

poppadoms

mango chutney

Batata Bhaji is a simple and easy side dish (sabzi) from the Maharashtrian cuisine. Its made using potatoes and basic spices and pairs well with Indian flatbread like Poori and Chapati. Its very versatile and can be repurposed as filling for parathas, sandwiches, dosas and rolls/wraps.

Batata Bhaji

tsp black mustard seeds ((rai))

tsp cumin seeds ((zeera))

10-12 curry leaves ((kadipatta))

asafoetida ((hing) optional)

potatoes

yellow onion (thinly sliced)

green chilies (sliced ,adjust to taste)

turmeric powder

lemon juice

tsp sugar

salt

cilantro (finely chopped)

water (For Instant Pot Method only)

Start Instant pot on saute mode (more) and once hot add the mustard seeds (rai). Allow them to splutter (may take a min or so) and then add the cumin seeds, asafoetida (hing) and curry leaves.

Give is a quick mix and stir in the onions and green chillies and saute until translucent.

Add the ginger garlic and mix until raw garlic smell goes.

Press cancel and add the turmeric, salt and sugar and mix well.

Drain off all the water from potatoes and add to the pot along with 1/3 cup of water. Mix well until well coated and pot is deglazed (ensure nothing is sticking to the bottom of the pot).

Close the lid and cook on manual  or pressure cook on HIGH for 5 mins followed by quick release.

If you see some water remaining, then start the saute mode and cook till almost dry, stirring intermittently. Or alternately you can also simple mix and close the lid for 5 mins and the water should get absorbed.

(optional) Slightly mash a few potatoes to get a creamy underlying texture.

Finally add the lemon juice and cilantro and mix until well combined. Batata Bhaji is ready to be served!

Using Instant Pot:

Heat oil in a pan &amp; once hot add the mustard seeds.  Once they splutters add add the cumin seeds, asafoetida (hing) and curry leaves.

Add the ginger garlic and mix until raw garlic smell goes away.

Stir in the turmeric followed by potates, salt and sugar. Mix well so that all the potato pieces get well coated with the masala. Cover &amp; cook for 5 mins. 

Using Stove top

The fizz and flavour of ginger beer makes it ideal for onion bhaji batter. Serve with coriander and mint chutney.


Ginger beer onion bhajis

260 grams/9½oz gram flour

¼ tsp bicarbonate of soda

nigella seeds

tbsp white poppy seeds

tsp ajwain seeds

300 milliliters/10fl oz ginger beer

lemon, juice only

tsp cumin

¼ tsp chilli powder

onion, chopped into medium chunks

garlic cloves, finely chopped

grams/5½oz

vegetable oil, to fry

mint

green chilli, seeds removed, finely chopped

white onion

2cm/¾in piece of fresh root ginger, peeled

1¼ tsp ground cumin

½ lemon, juice only

I’ve embraced the flavours of East London’s Brick Lane to create one of the best veggie burgers ever. My inspiration came from an onion bhaji, but I’ve taken it to another level with extra grated veg, paneer and chilli. You’re going to love it.

Brick Lane burger

red onions

carrot

150 g gram flour

turmeric

cumin

limes

ml natural yoghurt

red chilli (optional)

Try this easy peasy Vegan Brinjal Bhaji for a fakeaway family dinner. Serve with Naan bread or Basmati rice. With minimal prep, this curry is ready in a jiffy!

Quick & Easy Brinjal Bhaji

1½ tbsp Sunflower oil

400 g Aubergine (Brinjal) (diced)

½ tsp Ground Turmeric

170 g White onion (1 medium) (diced)

Garlic (diced)

cm Ginger (juliennes)

60 g Tomato Puree (3 Tbsp)

Water (+ 1/2 cup if needed)

tsp Ground Cumin

tsp Ground Coriander

tsp Madras Curry Powder (or Garam masala)

Tbsp Coriander leaves

Lemon

Preheat the air fryer for 4 minutes.

Toss diced aubergine with oil and turmeric, then place it on a baking tray.

Transfer the baking tray inside the air fryer basket and roast the aubergine in the air fryer for 12-13 minutes until soft and tender with crispy edges.

If using an oven, preheat it to 190 C. Roast the diced aubergine for 25-30 minutes or until you have soft and tender flesh with crispy edges.

Roast Aubergine in Air fryer/ Oven

In a pan, heat oil and add onion, green chilli, ginger, and garlic. Fry until onions are soft and translucent (about 5-6 minutes).

Add tomato puree, spices, salt, and water to the pan. Stir, cover, and cook the masala for 4 minutes.

Add the roasted aubergine and water to the masala. Stir. Cover and cook for another 3 minutes. Taste and adjust the seasoning as needed.

Squeeze lemon juice over the dish and garnish with fresh coriander.

Serve and enjoy your homemade Brinjal Bhaji!

How to make Aubergine Bhaji

This recipe combines two Indian favourites – saag paneer and onion bhajis – and crams them into a bun with fresh coriander chutney for the ultimate lunchtime snack. 

This mixture makes more bhajis than you need for the buns, serve on the side or save for later.

Top 11 bhaji recipes from across the web

The most viewed bhaji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Onion bhaji

Bhindi bhaji

Indian bhajis with spiced yoghurt

Onion Bhajis (Plain Flour Recipe)

Quick & Easy Mushroom Bhaji

Brilliant bhaji burger

Batata Bhaji

Ginger beer onion bhajis

Brick Lane burger

Quick & Easy Brinjal Bhaji

Saag paneer bhaji buns

Top 11 bhaji recipes from across the web

The most viewed bhaji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Onion bhaji

Bhindi bhaji

Indian bhajis with spiced yoghurt

Onion Bhajis (Plain Flour Recipe)

Quick & Easy Mushroom Bhaji

Brilliant bhaji burger

Batata Bhaji

Ginger beer onion bhajis

Brick Lane burger

Quick & Easy Brinjal Bhaji

Saag paneer bhaji buns

The most viewed bhaji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine