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Onion Bhaji (Thin sliced onion fritters)

Onion Bhaji (Thin sliced onion fritters)

Chef/Owner Alka Kanoujia

India House, www.indiahousenorthampton.com, Northampton, MA


  • 2 cups Red onions thin sliced
  • 1 cup Chick pea flour
  • 1 Tbsp Minced ginger
  • 1 tsp Salt
  • ½ cups Yogurt
  • 2 small Green chilies
  • ¾ tsp Roasted cumin seeds
  • 1 tsp Coriander powder
  • ¼ tsp Dry mango powder
  • a pinch Baking powder
  • 1 Tbsp Olive oil
  • ¼ tsp Chili powder
  • ¼ tsp Turmeric
  • 4 cups Canola Oil (for frying)
  • ½ cups Water


Utensils: wok, slotted spoon. In a glass bowl mix all ingredients except water and frying oil. Gradually add water to make a semi thick paste using all ingredients. The consistency should be such that no liquid should drain out of spoon when dropping them in frying oil. Heat the oil on medium high heat until it is fairly hot to fry. Make sure the oil stays at medium temperature through out the cooking process. If it is too low the fritters will soak up all the oil and if it is too high they will burn. After the mixture it ready spoon it out and gently lower them in the frying oil. Turn each side until they are brown on both sides and put them out on paper towels to get rid of excess oil.