Feed Your Family: More From Less. Shop smart. Cook clever.

Onion Bahji’s

Onion bahjis are an Indian fritter that's a standard side dish for a family curry night. Add a mint dip and you have the perfect pairing. They can be eaten hot or cold, so are a great TV snack when watching the footy, can be added to a picnic or a lunchbox. They can be as spicy or as savoury as you prefer, so play around with the spice blend till you get the taste you like. This goes for the onions too, as I used 1 red (for sweetness) and 1 brown. The rice flour gives them added crispiness but don't worry if you don't have it -just use more gram flour. Why not give these a try and let us know how you get on in the comments below. We love to hear your feedback. E x

ShareTweetSaveShare
Yields12 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins
 70 g Gram Flour
 30 g Rice Flour
 2 Onions
 1 Green Chilli (optional)
 2 Garlic Cloves
 1 tbsp Ginger
 1 tsp Turmeric
 1 tsp Chilli Powder
 2 Curry Leaves
 ½ tsp Fennel seeds
 1 tsp Salt
 1 tbsp Butter
 100 ml Water (appr)
 Oil
 For the Mint Sauce
 125 g Natural Yoghurt
 1 tsp Turmeric
 1 tsp Mint Sauce
 1 tsp Caster Sugar
1

Prep:-
Finely slice the onion.
Finely slice the chilli.
Grate the ginger.
Crush the Garlic
Crush the curry leaves.
Melt the butter.
Heat the Oil

2

Add the flours to a bowl along with a pinch of salt, then add the water a little at a time- mixing until you make a fairly thick batter.(you may not need all the water) Mix till smooth.

3

Add the sliced onion to a bowl along with the melted butter, (this helps the spices to cling to the onion)
mix till coated then add all the spices including the remaining salt.
Mix everything together.

4

Add the onion mix into the batter and mix through, until everything is coated

5

When the oil is hot, -check by dropping a little batter into the oil.If it bubbles and floats the oil is ready.
Take a generous tbsp of the batter mix and drop it into the oil - be careful you don't splash yourself.

6

Repeat until you have enough batter mix in the oil... but don't crowd the pan....you may need to do them in batches.

7

Fry till golden brown - about 4-5mns. Keep an eye on them and when they pop up to the surface they are usually done. Turn them over and fish them out with a slotted spoon.
Don't worry about stray bits -just fish them out and enjoy when cooled- chefs perks 😀

8

Drain on kitchen roll, sprinkle with salt then cover with foil to keep warm, and repeat until all the mix has been used.

9

To make the mint sauce:-
Add the yoghurt to a bowl along with the turmeric, mint sauce and sugar. Mix well.
Chill in the fridge until ready to use.

10

Serve the Bajhi's with the mint sauce on the side.

11

Easy swaps:-
Red onion for white.
Chilli powder for Paprika
Rice Flour for Gram.
Curry Leaves for Coriander-leaves or dried
Mint Sauce dip for Raita-recipe on the website.

Ingredients

 70 g Gram Flour
 30 g Rice Flour
 2 Onions
 1 Green Chilli (optional)
 2 Garlic Cloves
 1 tbsp Ginger
 1 tsp Turmeric
 1 tsp Chilli Powder
 2 Curry Leaves
 ½ tsp Fennel seeds
 1 tsp Salt
 1 tbsp Butter
 100 ml Water (appr)
 Oil
 For the Mint Sauce
 125 g Natural Yoghurt
 1 tsp Turmeric
 1 tsp Mint Sauce
 1 tsp Caster Sugar

Directions

1

Prep:-
Finely slice the onion.
Finely slice the chilli.
Grate the ginger.
Crush the Garlic
Crush the curry leaves.
Melt the butter.
Heat the Oil

2

Add the flours to a bowl along with a pinch of salt, then add the water a little at a time- mixing until you make a fairly thick batter.(you may not need all the water) Mix till smooth.

3

Add the sliced onion to a bowl along with the melted butter, (this helps the spices to cling to the onion)
mix till coated then add all the spices including the remaining salt.
Mix everything together.

4

Add the onion mix into the batter and mix through, until everything is coated

5

When the oil is hot, -check by dropping a little batter into the oil.If it bubbles and floats the oil is ready.
Take a generous tbsp of the batter mix and drop it into the oil - be careful you don't splash yourself.

6

Repeat until you have enough batter mix in the oil... but don't crowd the pan....you may need to do them in batches.

7

Fry till golden brown - about 4-5mns. Keep an eye on them and when they pop up to the surface they are usually done. Turn them over and fish them out with a slotted spoon.
Don't worry about stray bits -just fish them out and enjoy when cooled- chefs perks 😀

8

Drain on kitchen roll, sprinkle with salt then cover with foil to keep warm, and repeat until all the mix has been used.

9

To make the mint sauce:-
Add the yoghurt to a bowl along with the turmeric, mint sauce and sugar. Mix well.
Chill in the fridge until ready to use.

10

Serve the Bajhi's with the mint sauce on the side.

11

Easy swaps:-
Red onion for white.
Chilli powder for Paprika
Rice Flour for Gram.
Curry Leaves for Coriander-leaves or dried
Mint Sauce dip for Raita-recipe on the website.

Onion Bahji’s

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.