Making your own onion bhajis at home is easier than you might think. Crisp on the outside, soft and packed with flavour in the middle, homemade onion bhajis make the perfect starter, snack or side dish for your favourite curry.
This easy onion bhaji recipe uses onions, gram flour and a simple combination of aromatic spices to create beautifully crisp bhajis without relying on a ready-made batter. You can cook them traditionally in hot oil or use the air fryer for a lighter version.
Serve them fresh with mango chutney, mint yoghurt or alongside one of our curry kits for a proper homemade curry night.
How to make crispy onion bhajis at home
Onion bhajis are Indian-style fritters made primarily from thinly sliced onions and gram flour, also known as chickpea flour or besan. The onions provide moisture while the gram flour binds everything together and becomes wonderfully crisp as the bhajis cook.
One of the secrets to a good onion bhaji is not making the batter too wet. You want the flour and spices to cling to the onions rather than creating a loose batter around them. This gives you those crispy strands and irregular edges that make homemade onion bhajis so good.
Onion bhaji ingredients
This recipe makes approximately 10 medium onion bhajis, enough for around four people as a starter or side dish.
- 3 medium onions, peeled and very thinly sliced
- 1 teaspoon salt
- 150g gram flour (chickpea flour)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon chilli powder, or to taste
- 1 small green chilli, finely chopped (optional)
- 2 tablespoons fresh coriander, finely chopped
- Approximately 80–100ml cold water, as required
- Vegetable or rapeseed oil for cooking
If you prefer a milder onion bhaji, simply leave out the green chilli or reduce the chilli powder.
How to make onion bhajis
Prepare the onions
- Place the thinly sliced onions into a large mixing bowl and sprinkle over the salt.
- Mix well and leave the onions for around 10 minutes. The salt will begin to draw moisture from the onions and soften them slightly.
- Add the cumin, coriander, turmeric, garam masala, chilli powder, fresh chilli and chopped coriander.
- Mix everything thoroughly so the onions are evenly coated with the spices.
- Add the gram flour and mix again.
- Add the cold water a little at a time until the ingredients come together.
You may not need all of the water. The mixture should be moist enough to hold together when pressed but should not resemble a runny batter.
Fry the onion bhajis
- Heat approximately 3–4cm of vegetable or rapeseed oil in a heavy-based pan to around 170°C.
- Take a small handful of the onion mixture and gently press it together. Avoid making perfectly smooth balls because the loose edges become deliciously crisp.
- Carefully lower each bhaji into the hot oil.
- Cook in small batches for approximately 4–5 minutes, turning occasionally, until crisp and golden brown.
- Remove using a slotted spoon and drain on kitchen paper.
- Serve while hot and crispy.
Take care whenever cooking with hot oil and never leave the pan unattended.
Air fryer onion bhajis
You can also make onion bhajis in an air fryer. They will have a slightly different texture from traditionally fried bhajis but are a great option when you want to use less oil.
How to air fry onion bhajis
- Prepare the onion bhaji mixture using the recipe above.
- Preheat the air fryer to 185°C.
- Lightly brush or spray the air fryer basket with oil.
- Form the mixture into small, loose bhajis and arrange them in a single layer. Leave space around each one so that the hot air can circulate.
- Lightly spray or brush the tops with oil.
- Air fry for approximately 12–16 minutes, turning halfway through.
- Continue cooking for another minute or two if necessary until the outside is golden and crisp.
Air fryers vary considerably, so check the bhajis towards the end of the cooking time rather than relying entirely on the timer.
Tips for perfectly crispy onion bhajis
Getting the texture right
The difference between a crisp onion bhaji and a heavy, doughy one is usually the amount of liquid in the mixture and how the bhajis are cooked.
Use as little water as possible
Add the water gradually. The onions will release some of their own moisture, so only use enough additional water to bind the gram flour and onions together. A wet batter can produce heavy or soggy bhajis.
Slice the onions thinly
Thin strands of onion cook more evenly and create more crispy edges. Try to keep the slices reasonably consistent so that some pieces do not burn before others have cooked.
Don’t overcrowd the pan or air fryer
Cook the bhajis in batches. Adding too many at once can reduce the temperature of frying oil or restrict air circulation in an air fryer, resulting in softer bhajis.
Keep them roughly shaped
Don’t compress the mixture into tightly packed balls. A slightly rough and loose shape creates more exposed onion and those crunchy edges that make a good onion bhaji irresistible.
What to serve with onion bhajis
Onion bhajis are delicious served simply with mango chutney, mint yoghurt or your favourite Indian-style dipping sauce, but they also make an ideal starter or side dish for a homemade curry night.
Try them alongside one of our for an easy homemade Indian-inspired meal. For a fuller feast, add Fruity Pilau Rice and naan bread.
If you like a bit of heat, pair your bhajis with our Madras Curry Kit. For something rich and medium-spiced, our Balti Curry also makes a great combination.
Can you make onion bhajis in advance?
Yes. Onion bhajis are best eaten freshly cooked, but you can prepare them ahead of time and reheat them when required.
Once cooked, allow the bhajis to cool completely before placing them in an airtight container in the fridge. Reheat them in an air fryer or hot oven until thoroughly heated and crisp again.
Can you freeze onion bhajis?
Cooked onion bhajis can also be frozen. Allow them to cool completely before placing them in a freezer-safe container or bag.
For best results, reheat them from frozen in an oven or air fryer until piping hot throughout. This will help restore more of their crisp texture than reheating them in a microwave.
Why are my onion bhajis soggy?
Soggy onion bhajis are usually caused by a mixture that is too wet, cooking at too low a temperature or overcrowding the pan or air fryer.
Keep the batter thick, cook in small batches and make sure the oil or air fryer has reached the correct temperature before you begin cooking.
Make it a curry night
Homemade onion bhajis are a brilliant way to start a curry night, and making the main course can be just as straightforward.
Our hand-blended make it easy to create your favourite curry flavours at home, with everything from mild and creamy dishes to seriously hot curries.
Choose your favourite curry, add some homemade onion bhajis and rice, and you’ve got everything you need for a proper curry feast.
Explore our curry kits
