Onion Bhajis

Onion Bhajis

These are a a fantastic addition to your favourite curry.  Really easy to make – some onion with a couple of spices.  They never last long and are loved by everyone there just never seem to be enough.

Cooking surfaces


BBQ Temperature


  • 150g gram (chickpea) flour
  • 1tsp salt
  • small pinch of bicarbonate of soda
  • 25g ground rice
  • 1tsp fennel seeds
  • 1tsp cumin seeds
  • 2 fresh green chillies, finely chop (deseed if you like)
  • 2 large onions, slice into half rings and separate
  • 15g fresh coriander including the tender stalks, finely chop
  • 200ml water
  • vegetable oil for frying


  1. Put the gram flour in a large bowl and add the salt, bicarbonate of soda, ground rice together with fennel and cumin seeds.
  2. Mix together well, then add the chillies, onions and fresh coriander.
  3. Gradually pour in the water and mix until a thick batter is formed; ensuring all the ingredients are thoroughly coated in the batter.
  4. Setup your Egg for a direct cook with the wok and expander basket.
  5. Set the Egg to cook at 180°C. Make sure the temperature is stable and the oil has had time to warm up.
  6. Heat enough oil for deep-frying in a wok, over a medium heat to 180°C (to test a cube of bread should brown in 30 seconds).  If the oil is not hot enough the bhajis will be soggy.
  7. Add small amounts (about 1/2 tbsp) of the batter as will fit in a single layer, don’t overcrowd the wok.  Better to cook in small batches.
  8. Cook the bhajis for 8 to 10 minutes, until golden brown and crisp.
  9. Remove and drain on kitchen roll.
  10. Serve hot with chutney.

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