I’ve been getting towards the end of a sack of onions and there’s quite a few sprouty ones, so I thought I’d use some up by making some onion bhajis.

Really simple to make; really delicious to eat.


3 brown onions, thinly sliced.

Gram flour (also known as besan flour)

Enough water to make a batter the thickness of double cream.

Salt to taste

3 cloves garlic, thinly sliced.

2cm fresh ginger chopped.

Tsp turmeric

Tsp cumin seeds

Chili to taste (I used powder, but chopped fresh green chili would be nice).

Pinch asafoetida.

Lemon juice (I used a big squirt of the bottled stuff).

Oil to fry (I used sunflower)

All you do is mix your ingredients well and fry in batches (180 degrees C is the optimal temperature for crispy bhajis, which are cooked through without being burnt on the outside) until brown and crispy. Try and stop yourself eating them as you cook them. There’s a nice little article on the ins and outs of bhaji making here.

Ready to fry.

I served mine with a sauce of 50/50 soy/coconut yoghurt (any will do, but the coconuttiness was especially nice), dried mint, salt and a little garam masala.

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