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Brighton Journal | 21st February 2020

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Easy onion/vegetable bhajis!

Hannah Midgley

So far I’ve really loved sharing easy recipients with you, like this one: Onion/mixed vegetable bhajis! These aren’t something that had ever really thought to make at home, but I was spending time with my mum and she wanted to use up some Gram (chickpea) flour, so we decided to go with these! They’re honestly, RIDICULOUSLY easy, quick, and CHEAP to make so although not the absolute ‘healthiest’ just due to the fact they need to be deep fried, will definitely become a staple to this summer picnics/dinner parties.

I’m going to share the recipe for the basic onion bhaji recipe, but whats so great about these is that you can use up any leftover root veggies you have in the kitchen to make up different variations. For example white potato (my personal fave), sweet/purple potato, carrot, raw beets, swede… any root veg really! Just add about 150g of what ever you choose to this original onion bhaji mix and an extra desert spoon of curry powder, a pinch of salt, another handful of coriander, and about 50g+ of gram flour (with roughly 50ml+ of warm water). 




  • 4/5 medium onions (I used a mix of white and red) 
  • appx. 200g/250g of gram flour (about 7/8 heaped table spoons) 
  • warm water (roughly 150ml) 
  • 3 heaped deserts spoons of curry powder 
  • 80g of fresh coriander 
  • pink Himalayan sea salt 
  • optional: crushed chilli flakes to taste * vegetable oil


  • First start by slicing off each end of the onion and peeling it. Slice each onion in half and lay it on the flat side . 
  • From here slice into about 1/2 centimetre thick, half-moon slices and add to a big glass bowl. (If youre adding in other root vegetables, grate them all up and add them in at this point.) •
  •  Next, finely dice the fresh coriander and add this to the bowl. 
  • After, add all the dry ingredients: gram flour, salt and curry powder to the glass bowl and give everything a really good stir.
  • Once you’ve done this, start adding the water slowly to form a thick-ish batter that makes ‘squelching’ noises. (Think of a reeeeeally thick cake mix, that has chunky vegetables in it, and that’s the look/consistency you’re going for!).
  • NOTE: eyeball the water and if you feel you’ve added too much, just add in a few shakes of gram flour and curry powder to make up for it 


When you feel like you’ve reached the perfect consistency, it’s time to fry! This bit can be intimidating because you’ll be using a large pan full of super-hot oil, but just be confident and sensible (and if you’re a little bean, ask an adult to help – I even needed my mums help after a massive hot oil spill!!!).

  •  Start by getting a deep based pan and filling it about 1/3-1/2 full with vegetable oil (depending on the size of your pan). There needs to be enough oil to deep fry, so eyeball it and you’ll know if it looks right or not. 
  • Heat this oil slowly over a medium-high heat until small bubbles start to form at the top. 
  • Then, get a wooden spoon or something of that size and scoop no more than two separate dollops of the batter-mix into the oil at a time (I tried to fry more at the same time and that’s what caused the previously mentioned oil spill!!). 
  • Once they’re in the oil, allow the mixture to rise to the top and use a clean spoon/fork to flip them over so that each side has a chance to cook until crispy and golden. 
  • Once golden each side, place each bhaji on a few sheets of kitchen tissue to drain off any excess oil and serve warm!

As always, let me know how you get on and if you use any creative vegetable variations! I hope you and whoever you share these with really love them and please send me any pictures – I’d LOVE to see them! Enjoy!

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