You know how there are some things or some food specially which has a particular environment and mood attached to it? I think not just me but with a big part of Indians who grew up eating onion bhaji or pyaz a pakode as we call it the mere thought of it will take them to the Indian monsoons and to those roadside tea stalls. Sitting under the shade of that tiny stall, half wet in rain, sipping on hot and immensely sweet ilaichi chai (cardamom tea), chatting with friends and munching on onion bhajis straight out of the fryer. They would be hot, burning our tongues but a sip of sweet tea and chilly weather would make up for it. This is what food does to you, no matter where you are it takes you miles and years back and lets you live all those memories over and over again! If you don’t know Onion Bhaji yet, it’s small onion fritter bites. Thinly sliced onion is dipped into a simple salted and sometimes spiced chickpea flour batter and then deep fried.

Helen Brown added this recipe
Cuisine: Indian
Method: Frying


  • 2 medium sized onions (thinly sliced)
  • 2-3 thai green pepers (deseed them if you don't like heat and finely chop them too)
  • 1 cup coarse chickpea flour
  • 2 tbsp finely ground rice flour
  • 1 tsp cumin seeds (optional)
  • a good handful of chopped cilantro
  • salt to taste
  • oil for deep frying


Step 1

In a mixing bowl mix the flours, salt, cumin seeds, cilantro and chilis. Mix with hands and add water slowly contantly whisking the mixture. Batter should not be very thin, slightly thicker than a pancake batter.

Step 2

Add sliced onion and using your hands mix everything together so that the batter covers all the onions.

Step 3

Heat oil in a deep fryer and using a spoon (or your hands if you can) drop small portions of your batter in the oil. Fry until the bhajis turn brown. Dark golden brown is the color you want your fritters to be when you take them out of the fryer. If they are light it color then they are not completely cooked.

Step 4

Serve hot with hot chutney.

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