Grainfree Onion Bhajis
I love curries, but often, some of the best bits of the meal are all the side dishes that come with them. Think Dahl, Chana Masala, Poppodoms and of course, Onion Bhajis! Lightly spiced balls of fried onion deliciousness! These grainfree onion bhajis are made in the traditional way in that they use gram (lentil) flour to bind everything together.
To make the onion bhajis you start by melting the coconut oil in a frying pan on a high heat. Whilst this is melting, peel and slice the onions into quarters. Slice each quarter into thin strips (as thin as you possibly can) so that you have quarter onion rings. The thinner they are, the more easily you will be able to shape them into a bhaji shape.
Once you have sliced the onions, mix together the eggs, gram flour, turmeric, ground coriander, cumin seeds and ground cumin in a bowl. Season well with salt and pepper and mix thoroughly. You are looking for a batter-like consistency which will stick to the onion slices. (If it’s too runny, add more gram flour, too sticky then thin it out with water or some more egg). Then, add the onion slices and toss well in the mixture so that the slices are completely coated with the batter.
Take a small amount of the batter-coated onions on a spoon and drop into the hot coconut oil. It should start to sizzle as it hits the oil – if not your oil is not hot enough. Fry on one side for 2-3 minutes until golden brown and then flip to fry on the other side for another two minutes. Repeat with more of the mixture until you have used it all. You can probably fry about 3-4 bhajis at once.
Once the bhajis are cooked on both sides remove from the oil and rest on a piece of kitchen roll to absorb some of the excess oil. Serve warm with some cucumber raita or mango salsa as an appetizer or alongside a curry as a side dish. I like to serve them with my Slow Cooked Lamb Rogan Josh or my Zanzibar Coconut Chicken Curry. They taste fragrant, crispy and so so moreish. I challenge you not to eat too many while you’re cooking them! I failed massively!
You can also make these bhajis in advance and freeze them or chill them until they are needed. Just (defrost, if frozen. and then) lay them out on a baking tray and warm through in the oven just before serving.
Onion Bhajis
Ingredients
- 2 onions
- 3 tsps Gram Flour (chickpea flour)
- 2 eggs
- 1 tsp cumin powder
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp cumin seeds
- 6 tbsps coconut oil
- salt & black pepper
Instructions
- Start by melting the coconut oil in a frying pan on a high heat.
- Peel and slice the onions into quarters. Slice each quarter into thin strips (as thin as possible) so you have quarter onion rings.
- In a bowl, mix together the eggs, gram flour, turmeric, ground coriander, cumin seeds and ground cumin. Season well with salt and pepper and mix thoroughly.
- Add the onion slices and toss in the mixture so that they are completely coated.
- Take a small amount of the coated onions on a spoon and drop into the hot coconut oil. It should start to sizzle as it hits the oil - if not your oil is not hot enough.
- Fry on one side for 2-3 minutes until golden brown and then flip to fry on the other side for another two minutes.
- Repeat with more of the mixture until you have used it all. You can fry 3-4 at once.
- Once the bhajis are cooked on both sides remove from the oil and rest on a piece of kitchen roll to absorb some of the excess oil.
- Serve warm with some cucumber raita or mango salsa as an appetiser or alongside a curry as a side dish.
Allergy & Dietary Information for Grainfree Onion Bhajis
This recipe is Grain-Free, Gluten-Free, Dairyfree & Refined-Sugar Free. It’s also suitable for Paleo, Low Carb & Vegetarian Diets.
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This is such a delicious addition to a curry! Quick and easy too 👏🏻