Written by Lydia in Gluten Free

I love onion bhajis but have never made them at home before.  This recipe of Meera Sodha’s is easy to do and with them being baked in the oven, there is no messing around with frying or deep-fat fryers.  The taste wonderful and are a great starter to have with raita (we made Dishoom’s recipe to have with ours which has tomato and cucumber in) and mango chutney or to have alongside your favourite curry.


Makes 24 Bhajis

3cm ginger, peeled and roughly chopped
1 green finger chilli, chopped
2 tsp cumin seeds
1Kg brown onions
4 tbsp rapeseed oil
180g chickpea (gram) flour
40g fresh coriander, roughly chopped
½ tsp red chilli powder
1 tsp ground coriander
½ tsp ground turmeric
1 tbsp lemon juice


  1. Preheat the oven to 180C/gas mark 4 and line two baking trays with lightly oiled foil. Put the ginger, green chilli and cumin seeds into a pestle and mortar along with a small pinch of salt, bash to a coarse paste and leave to one side.
  2. Peel and halve the onions, then slice them into ½cm half-moon shapes. Put the oil into a large frying pan over a medium heat and when hot, add the onions. Fry for around 15 minutes, stirring occasionally, until they are translucent and just soft enough to cut with a wooden spoon.
  3. Put the onions into a bowl and add the ginger, green chilli and cumin paste, along with the chickpea flour, fresh coriander, red chilli powder, ground coriander, turmeric, lemon juice and 1½ teaspoons of salt. Mix thoroughly and, little by little, add up to 30ml of water, until you have a very thick batter.
  4. Take a tablespoon of the mixture and drop it on to a tray. Repeat with the rest of the mix, leaving a couple of centimetres between each bhaji.
  5. Bake for 25-35 minutes, until the bhajis start to crisp up and brown on top. Remove from the oven – you may need to gently lever them off the foil using a palette knife – and place on a plate to serve.




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