Roasted crispy onion bhajis

Onion bhajis are a favourite with all. My fondest memories of these spicy mouth watering bitings are linking to the pouring rains of Mumbai, when my mum would serve onion bhajis with hot tea. It was family time that we all looked forward to. And while the tradition still continues and I love these bhajis just the same, I have noticed a tiny note of guilt creeping in off late when I gobble up these deep fried snacks. However, a little thought has the dilemma solved and here is a recipe just as tasty as the original, though a lot more healthier. Enjoy!

Pan roasted onion bhaji

Pan roasted onion bhaji


1 large onion sliced lengthwise, 1 tablespoon chick pea flour, 1 tablespoon rice flour, 1/3 tablespoon semolina, ¼ tablespoon cumin powder, ¼ tablespoon red chilli powder, a pinch of turmeric, salt to taste and oil to cook, turmeric to garnish



  1. In a large mixing bowl, add all the ingredients and mix well.
  2. Add ½ tablespoon of oil and then sprinkle some water in the bowl. Rub in the ingredients together. This should produce a thin wet coating of the seasoned flour on the sliced onions. If it still appears dry, re-sprinkle water and rub in the ingredients again till the desired effect is obtained.
  3. Heat a pan and add about 1 – 2 tablespoon of oil to it. Swirl the oil in the pan so that it coats all available surface area.
  4. Allow the oil to warm up just enough to see the first fumes come off the pan.
  5. Now lower the temperature and add the seasoned onions to the pan. Roast the onions will they appear light brown in colour. This should take about 5 – 7 minutes.
  6. Cover the pan and cook for another 2 minutes.
  7. Garnish with coriander and serve hot.


Try a tip:

Try adding sesame seeds roasted in butter to the onion bhajis before serving for an extra crispy taste.