Gujarati onion bhajis

This is a delicious snack or starter, particularly if you have a number of friends coming over for dinner. It is a very messy job - you end up with very yellow, doughy fingers thanks to the turmeric! - but well worth the effort and best eaten straight away. We eat these with a side of sweet chili sauce and they really hit the spot. Perfect for when you have a ton of onions and can't figure out what to do with them...

Makes: 30 ping-pong sized balls


  1. Put sliced onions in a large mixing bowl and set aside
  2. In another mixing bowl, mix all the other ingredients in the list with a spoon, so the mixture resembles sand
  3. Pour the flour mixture (sand) into the bowl of onions and really work the flour into the onions. Squish well to extract the juice from the onions, which will transofrm the dry-looking mixture into a workable paste. Add water if necessary although not too much, as you do not want it to be too gluggy.
  4. Once the bhaji mixture is a more workable paste, it should hold shape. Use your hands to shape the mixture into small balls, ping-pong sized
  5. Heat a wok or deep pan with vegetable oil - at least an inch for frying and wait til oil is hot
  6. Fry up scoops of onion bhaji until they are golden and crisp - this can take about 2 minutes per batch but judge by golden-brown colour. Drain the oil from the bhajis (kitchen roll is useful here) and serve immediately, with chili sauce if desired or any other sauce that takes your fancy!











  • 4 large onions, sliced into strips or rings
  • 2 cloves of garlic, chopped finely
  • 1 tbsp grated ginger (or 1/4 tsp dried ginger)
  • 2 tbsp Greek yoghurt
  • 1.5 cups of cornflour
  • 1.5 tsp salt
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1/4 lemon, juice
  • 1 tsp turmeric
  • vegetable oil for shallow frying
  • handful of chopped parsley or coriander