I make these Onion Bhajis (Onion Pakora) with a secret ingredient for the crispiest texture – leftover bread! Take one bite and you won’t be able to stop eating them. These are onion bhajis without egg.
What is an Onion Bhaji?
Onion bhajis (onion pakora or kanda bhaji) are a beloved Indian snack and side dish, consisting of thinly sliced onions dipped in a spiced batter and deep-fried until golden perfection. In my Gujarati family we call them dungri na bhajia. The craggy, crunchy edges are my favourite part! Their crispy exterior gives way to a soft, sweet oniony interior, making them an irresistible treat. Serve these delicious, lightly-spiced Onion Bhajis with your favourite dips and chutneys. They’re an excellent appetizer for parties and Indian fakeaway nights.
How to make Onion Bhaji with leftover bread
One way to put leftover bread to good use is to make Onion Bhajis. All you need to do is tear the loaf into small pieces, add sliced onions, gram flour, spices and bind to create a stiff, droppable mixture. The onions usually contain enough water to bind the mixture without having to add extra water. In order to extract all the onion juice, squeeze the mixture with clean hands (you can wear gloves if you like). If you can squeeze the mixture and form a ball that holds together, it’s ready. If not, keep mixing and/or add a small drizzle of water until it comes together. It calls for a fair amount of squeezing but it’s worth the work, since this process extracts lots of flavour and makes the Onion Bhajis super tasty!
Deliciously light and crispy Onion Bhajis
Here are five of my best tips for making light and crispy Onion Bhajis at home.
What’s the best type of onion to use for Onion Bhajis?
There’s no single “best” onion for onion bhajis, as different types offer unique flavour profiles. Most often, they’re made with inexpensive brown onions. Brown onions (brown skin, white flesh) have a strong flavour, deep, caramelised sweetness and hold their shape well during frying. I like to use large brown onions and a handful of spring onions (scallions) for textural contrast and vibrant colour. You could use red, yellow and white (sweet) onions but the results will be different depending on the variety you choose.
What to serve with Onion Bhajis
Snacks & appetizers: Serve them hot with chutneys, dips, raita, or even your favourite chilli sauce. Fusion fun: Get creative! Tuck bhajis into burgers, wraps, or sandwiches for an Indian twist. Main course: Bhajis can be enjoyed in soup-style dishes like Kadhi (kadhi pakora).
What are some good chutney options?
Mint chutney, tamarind chutney, raita, or even a simple yogurt dip with chopped coriander and spices are all delicious choices. You can find all my favourite chutney recipes here: 4 Street-style Indian Chutney recipes.
Can Onion Bhajis be made gluten free?
Yes! Substitute the bread in this recipe with your favourite gluten-free loaf and ensure all other ingredients are gluten-free.
Are Onion Bhajis vegan?
My recipe for homemade Onion Bhajis is suitable for vegetarians and vegans. If you’re ordering Onion Bhajis in a restaurant, check that no eggs or dairy have been added to the batter.
Can I make Onion Bhajis in the air fryer?
Deep fried onion bhajis will always taste better than their air fried counterparts but if you wish to cook these in the air fryer, be sure to make the batter a little more stiff and spray liberally with oil before cooking. They’ll need around 10-12 minutes in a preheated air fryer set to 170°C/340°F.
Step-by-step instructions for making Onion Bhaji
1. Chop the onions
Peel and slice the onions finely using a sharp knife. I chop spring onions into 1cm chunks.
2. Tear or process the bread into small pieces
Try not to break these down too much. We are looking for small pieces, not breadcrumbs.
3. Add the gram flour and spices
Gram flour will help to hold the mixture together and is typical for bhaji recipes. If you cannot find this ingredient, you may also use plain flour.
4. Squeeze the mixture together until thick and droppable
The process of squeezing the mixture together releases the natural liquid from the onions and shold be enough to bind the onion bhaji batter. If it feels to dry and doesn’t hold it’s shape, add a few splashes of water.
5. Fry the Onion Bhajis
In a deep pan, suitable for frying, heat the oil to 180ºC/355ºF. Carefully drop ping-pong ball sized lumps of batter into the oil, trying not to overcrowd the pan. It’s okay if they look messy and craggy – those are the best parts! Do not move them for 60-90 seconds to allow them to firm up a little. Then, use a perforated spoon to move the bhajis around in the oil so that they brown evenly, about 4 minutes. Remove the cooked bhajis from the oil and allow to drain in a colander with a plate underneath or on a plate lined with kitchen towel.
Onion Bhaji Recipe (Indian Restaurant Style) | How to make onion bhajis | Onion Pakora Recipe
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How to freeze onion bhajis:
Allow the cooked onion bhajis to cool and then pack into a resealable freezer bag. Reheat from frozen in the oven or air fryer. They’ll need 8-10 minutes in a preheated air fryer set to 170C/340F.
How to air fry onion bhajis:
If you wish to cook these in the air fryer, be sure to make the batter a little more stiff (and spray liberally with oil before cooking. They’ll need 10-12 minutes in a preheated air fryer set to 170C/340F.
