If there’s one snack that brings instant comfort with a cup of hot chai, it’s onion bhaji—those golden, crispy fritters you can never have just one of. This onion bhaji recipe isn’t just another deep-fried indulgence; it’s a flavorful fakeaway recipe that hits all the right notes—spicy, crunchy, and perfectly savory. And when paired with a homemade tangy tamarind chutney? Let’s just say your snack game is officially leveled up. Whether you’re looking for easy dinner recipes or Indian starters to impress your guests, these onion bhaji fritters with tamarind chutney are here to shine.
Crispy Onion Bhaji Fritters with Tangy Tamarind Chutney
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Snack
Cuisine Indian
Mixing bowls One for the onions and flour mixture and one for the chutney prep.
Knife and Cutting Board Essential for slicing onions and herbs finely.
Deep frying pan or wok A kadhai works best, but any deep pan will do.
Slotted spoon To safely remove the fritters from hot oil.
Small saucepan For simmering the tamarind chutney.
Whisk or Fork To mix the chutney and batter evenly.
Paper towels or wire rack For draining excess oil after frying.
For the Onion Bhaji Fritters
- 3 large red onions thinly sliced
- 1 cup chickpea flour besan
- 2 tablespoons rice flour for extra crispiness
- 1 green chili finely chopped
- 2 tablespoons fresh cilantro chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon ajwain carom seeds – optional but adds depth
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder adjust to taste
- Salt to taste
- 1/2 teaspoon baking soda for that airy crunch
- Water as needed approx. 1/4 cup
- Oil for deep frying
For the Tamarind Chutney
- 1/2 cup seedless tamarind pulp
- 3/4 cup water
- 3 tablespoons jaggery or brown sugar
- 1 teaspoon cumin powder
- 1/2 teaspoon dry ginger powder
- 1/2 teaspoon black salt or regular salt
- A pinch of chili powder
Prepare the Onions
Thinly slice your onions and place them in a large mixing bowl. Sprinkle salt and gently massage them with your hands. This helps release their moisture, which will later help bind the batter.
Mix in the Spices and Flours
Add chickpea flour, rice flour, turmeric, cumin seeds, chili powder, ajwain, and chopped green chili and cilantro to the onions. Start mixing. Slowly add water, little by little, just enough to bind the mixture into a loose, sticky batter. You want the onions to be coated, not swimming in batter.
Heat the Oil
In a deep frying pan, heat oil over medium-high heat. Test it by dropping a small piece of batter—if it sizzles and rises, you’re good to go.
Fry the Bhajis
Using your fingers or a spoon, carefully drop clumps of the mixture into the hot oil. Don’t overcrowd the pan. Fry in batches for 4–5 minutes or until golden brown and crispy. Remove using a slotted spoon and drain on paper towels.
Make the Tamarind Chutney
In a small saucepan, combine tamarind pulp, water, jaggery, cumin powder, ginger powder, chili powder, and salt. Simmer for 8–10 minutes until thickened slightly. Let it cool before serving.
Serve and Enjoy
Plate your hot onion bhajis with a small bowl of tamarind chutney. Garnish with extra cilantro if desired. Serve immediately for best texture and flavor.
Delicious Pairings to Try
These onion bhaji fritters are incredibly versatile and pair beautifully with a range of dishes. Serve them as part of a snack platter with samosas and mint chutney, or as a starter before a hearty puri bhaji recipe or baigan bharta recipe dinner. If you're putting together a chaat night, they go great with pau bhaji recipe and a side of shev bhaji recipe. You can even pack these into a wrap with a spread of chutney and sliced cucumbers for a unique twist on street food.
Looking for breakfast ideas? Try stuffing them into a pav bun for a makeshift vada pav-inspired bhaji sandwich.
FAQs
1. What type of onion is best for making onion bhajis?
Red onions are often preferred for their natural sweetness and color, but white or yellow onions work too. Thin slices help them crisp up better.
2. Can I use baking powder instead of baking soda?
Yes, though baking soda gives a lighter and crispier texture. If substituting, use about 1.5x the quantity of baking powder.
3. How can I make a healthy onion bhaji recipe?
Try baking them at 400°F on a parchment-lined tray for about 20–25 minutes, flipping halfway through. You can also air-fry them for a crispy yet guilt-free treat.
4. Can I use this batter for other vegetables?
Absolutely! This is a base bhaji recipe that works well with sliced potatoes, spinach, eggplant, or even shredded carrots. Great for when you’re experimenting with veg sabji recipe leftovers.
5. Can these be made ahead of time?
Bhajis are best fresh, but you can prep the mixture ahead and refrigerate it for a few hours. Just don’t add water until you’re ready to fry. Reheat leftovers in an oven or air fryer to maintain crispiness.
