Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (2024)

Jump to Recipe

Onion bhajis are one of my all-time favourite snacks. I love them served with green chutney or spicy ketchup, and they’re the perfect side dish or starter for a curry night in. Tonight we ate our bhajis as a side dish to my favourite chicken jalfrezi.

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (1)

They’re so much easier to make than you’d expect, once you’ve mastered making them from scratch you’ll never buy from a supermarket ever again. With simple ingredients, these bhajis are guilt-free and vegan-friendly. You’ll likely have all the ingredients already in your cupboards to whip up a batch today!

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (2)

The key to a great onion bhaji is to slice the onion very finely – this is important so the onion has time to cook within the batter when frying. If your onions are too chunky they’ll end up raw inside the bhaji, missing out on the delicate, sweet taste of thinly sliced onions.

In this recipe, I have chosen to use plain flour instead of gram flour. I am to make all recipes on my site with easily accessible, fuss-free ingredients. Whilst gram flour is the traditional flour used when making bhajis – it is not always readily available in all UK supermarkets. And you might what to make onion bhajis with what you have in without having to make a special trip to the supermarket.

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (3)

Is there a difference between using gram flour and plain flour for bhajis?

The taste does differ slightly. Gram flour has an earthier, nutty flavour which works really well in Indian cooking. It also holds liquid better and becomes a batter very easily. To make up the difference we’re adding some extra spice to our plain flour mixture and a little more water. These bhajis turn out great every time using plain flour – practice makes perfect.

Leftover Onion Bhajis?

These onion bhajis will last around 3 days when stored in the fridge. To reheat simply place in your Actifry for a couple of minutes, or the oven for around 5 minutes on 180C. They’re also amazing cold the next day in lunch boxes.

If you make too many and have leftovers (we never have leftovers haha) you can freeze these onion bhajis. Simply place in a zip-lock freezer bag and store in the fridge for up to a month. Defrost thoroughly and reheat in the oven to get them crispy again.

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (4)

How to make Onion Bhajis at home with plain flour

Scroll down for printable recipe card and ingredient list

1. Cut two onions in half

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (5)

2. Slice as finely as you can, lengthways

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (6)

3. Then, in a bowl, measure out the flour and spices – then mix to combine

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (7)

4. Add water gradually (tbsp at a time) to the flour mixture and stir until a batter forms

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (8)

5. The batter should be thick and gloopy, slowly dripping off the back of a spoon

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (9)

6. Add the chopped onions to the batter mixture and stir to evenly coat

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (10)

7. Then, heat oil in a deep frying pan

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (11)

8. Add a small drop of batter into the oil once heated, it should bubble and rise to the top

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (12)

9. Take 1 tbsp of the onion batter mixture at a time – for each bhaji

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (13)

10. Drop each bhaji into the hot oil – one at a time. Make sure to not crowd the pan. Cook for 2 mins on each side, or until brown and crisp

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (14)

11. Place onto a sheet of kitchen roll to drain any excess oil – and turn off the heat.

Yield: 8 bhajis

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (15)

Delicious onion bhajis made easily at home with plain flour and spices. An Indian classic which is perfect served with dips or alongside curry.

Prep Time5 minutes

Cook Time5 minutes

Total Time10 minutes


  • Vegetable Oil
  • 7 tbsp plain flour
  • 1 tsp turmeric
  • 1 tbsp ground cumin
  • 1/2 tsp salt
  • 1 tsp onion granules (optional)
  • 1 tsp garlic granules (optional)
  • 1 tsp chilli powder (optional)
  • 2 white onions (medium/large in size)


  1. Slice the onion(s) into thin strips - make them as thin as you can
  2. Then, in a bowl combine the flour and spices
  3. Add water, 1 tbsp at a time, until a thick batter is formed
  4. Add the sliced onions into the batter and mix to thoroughly coat each piece
  5. Next, pour oil into a deep-frying pan, to cover the bottom of the pan
  6. Heat oil to 190C - test this by dropping a little bit of the batter into the oil, it should rise to the top and bubble. Once this happens, take a tbsp of the bhaji mix and drop it into the oil, one at a time, to form the bhajis
  7. Cook each bhaji for 2 minutes on each side
  8. Once browned and cooked, remove from the oil and turn the heat off
  9. Place the bhajis on some kitchen roll to drain off any excess oil
  10. Serve with dips as a starter, or alongside curry for a delicious side dish

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information



Serving Size


Amount Per ServingCalories 66Carbohydrates 8gFiber 1gSugar 1gProtein 1g

See more: By Ingredient, Easy Dinner Recipes, Indian, Indian Take Away, Lunch, Recipes, Vegan Recipes, Vegetarian

Onion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen (2024)


Why are my onion bhajis falling apart? ›

The best fix is to make sure your onion is as finely sliced as possible – the finer the mixture, the better it will bind. If your bhajis are still falling apart in the oven, we'd recommend trying a muffin tray lined with low calorie cooking spray to separate the mixture into 12 individual moulds.

Do onion bhajis contain flour? ›

Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.

Are onion bhaji and pakora the same? ›

Onion Bhaji vs Pakora? They are technically the same. It could be a bhaji, bhajji, or pakora, depending on the region where it is made. In the west, it is known as bhaji; in the south, it is called pakodi; and in north India, it is known as pakoras.

Why is my onion gooey in the middle? ›

What Causes a Brown, Mushy Ring Inside an Onion? A soft, brown layer can have many origins, said Dutta, though it's likely due to an infection caused by pathogenic bacteria. These include Pantoea spp., which leads to so-called center rot, and Burkholderia spp., which brings about an onion disease dubbed sour skin.

Why are my onions not bulbing? ›

Bulbing is dependent on daylength and temperature, not the size or age of the plant, so choosing the proper varieties for your area is critical. Short day onions require 10-12 hours of daylight, intermediate day varieties require 12-14 hours of daylight, and long day varieties require 14-16 hours.

Can I substitute plain flour for gram flour? ›

You can substitute the gram flour for plain/all purpose flour if you would prefer and they would work just as well, but I like the interesting 'nutty' taste of the gram flour.

Can you use plain flour instead of gram flour for pakora? ›

If you are allergic to gram flour, you may use wheat flour. But the texture will be very different. Rice flour is more commonly used in South India for pakora. It gives a great crunch and helps to reduce the pakora from soaking up oil.

What flour do Indian restaurants use? ›

Indian atta is a very very finely milled wheat flour. It works wonderfully well for making Indian flat breads and chakki is the most preferred milling process for indian breads. Stone grinding breaks the starch sufficiently to release extra sweetness while burning it slightly to give added flavor to Indian flat breads.

Why do you soak onions in water? ›

Onions - soaking in cold water to soften the flavor

When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended.

Do you eat onion bhajis hot or cold? ›

You can eat it cold or reheat in the oven. To this day all the pies are still handmade on the original premises in Shelf, Halifax, West Yorkshire and use the finest ingredients.

Do onion bhajis contain egg? ›

Combining thinly sliced onions with a spiced chickpea flour batter and pan-fried until crispy, these onion fritters are gluten-free, egg-free, vegan, and a healthy appetizer, snack, or side! There's nothing quite like a portion of onion bhaji to complete an Indian meal.

What country is onion bhaji from? ›

A bhaji/bajji is a type of fritter originating from the Indian subcontinent. It is made from spicy hot vegetables, commonly onion, and has several variants. It is a popular snack food in India and is also very popular in Pakistan.

What is an onion bhaji made of? ›

Finely sliced onion smothered in a simple, fragrantly spiced batter and fried to crispy perfection. This recipe uses gram flour – which is a flour made from chickpeas. This means they're also naturally gluten free!

What is the difference between bhajis and pakoras? ›

It can mean different things dependent on whether you are in North or South India. Pakora is a Punjabi word, and refers to vegetables, meat or fish deep fried in a spicy batter. Bhajis can refer to deep fried vegetables as well as other vegetarian dishes.

Why are my onion seedlings falling over? ›

Onion seeds often fall over, try giving them a little bit more water in case they are not getting enough water to support themselves. I would give them more light and water and get them a bit stronger with a view to hardening off before planting out. I hope this helps and that your seedlings pick up soon.

Why are my bunching onions falling over? ›

When this happens, the moisture and carbohydrates move from the leaves down into the bulb, causing the bulb to swell and start maturity. As this happens, the neck of the onion softens and the tops fall over because the neck can no long support them. That is my best guess, just based on my years of experience....

Do you thin bunching onions? ›

Bunching Onions - Key Growing Information

DIRECT SEEDING: Sow ¼" apart in rows of 2–3" wide bands,¼–½" deep. Thin to about an inch apart only if large diameter is needed.

Why are my onion greens falling over? ›

Overwatering can turn your green onion's home into a swampy mess, leading to leaves that are more slumped than a teenager on a couch. If the leaves are dropping like flies at a swatter convention, and the buds are tighter than a miser's purse strings, you're pouring too much love—and water—into your plant.

Top Articles
Latest Posts
Article information

Author: Chrissy Homenick

Last Updated:

Views: 6384

Rating: 4.3 / 5 (74 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Chrissy Homenick

Birthday: 2001-10-22

Address: 611 Kuhn Oval, Feltonbury, NY 02783-3818

Phone: +96619177651654

Job: Mining Representative

Hobby: amateur radio, Sculling, Knife making, Gardening, Watching movies, Gunsmithing, Video gaming

Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.