Vegan Onion Bhajis
Crispy, golden, and packed with warming spice, these onion bhajis are the kind of snack that disappears from the plate before you've even sat down. Thinly sliced onions get tossed with cumin, coriander, turmeric, garam masala, and a fresh green chili, then bound together with chickpea flour — no eggs, no dairy, nothing that needs a substitute. The batter is thick and sticky by design, which is exactly what gives each bhaji that satisfying crunch on the outside and tender, fragrant onion on the inside. Salting the onions first draws out just enough moisture to help the batter come together naturally, so the whole process is surprisingly low-fuss. Frying in batches at a steady 350°F keeps them crisp rather than greasy, and a wire rack instead of paper towels means they stay crunchy while you finish the rest. A squeeze of lemon and a side of mango or mint chutney take them over the top. This recipe makes four generous servings, so it's ideal as a starter for a dinner party or a seriously good weekend snack.
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Learn more →Ingredients
4 servings
- 3 medium yellow onions (about 1 lb total), halved and thinly sliced
- 1 tsp fine salt, divided
- 1 ½ cups chickpea flour (besan)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp chili powder
- ½ tsp garam masala
- ¼ tsp baking soda
- 1 green chili, finely chopped
- ½ cup fresh cilantro, roughly chopped
- 3–4 tbsp cold water, as needed
- vegetable oil, for deep frying (about 4 cups)
For serving
- lemon wedges, for serving (optional)
- mango chutney or mint chutney, for serving (optional)
Instructions
- 1
Place the sliced onions in a large mixing bowl and toss with 1/2 tsp of the salt. Let them sit for 10 minutes until they release some moisture and soften slightly.
- 2
Add the chickpea flour, cumin, coriander, turmeric, chili powder, garam masala, baking soda, and remaining 1/2 tsp salt to the onions. Add the green chili and cilantro, then mix well. The onion moisture should begin to bring the batter together — add cold water 1 tablespoon at a time, mixing between additions, until the mixture holds together when pressed into a rough ball. The batter should be thick and sticky, not pourable.
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