Andys Onion Bhaji – By Andy Hamilton

Each year one of the first things that I plant are onion Sets, I always buy a packet of Red and a packet of brown skin onions. I plant them all in the ground and expect only half of them to come up. Instead they all come up and I get around 100 onions a year. Should not really complain as they do keep and I can use them to make such wonderful things as Onion Bhajis.


  • 1 very large onion or a couple of medium or a whole bunch of smaller onions
  • 1 red chili
  • 1 teaspoon of mild curry powder
  • 100g (4oz) Gram Flour
  • half a teaspoon of Bicarbonate of Soda (Baking Soda)
  • 1 teaspoon of Cumin powder
  • 1 teaspoon of Turmeric
  • Roughly half a cup or 100 ml of water
  • 1 and a half cups or 300ml of Rapeseed oil to deep fry


Get a big mixing bowl, throw in the 100g of flour and all the other powders if you are feeling a bit fussy you can sieve it. Don’t feel that you have to keep to the spices I have mentioned here you can improvise if you have different spices in your cupboard. If you have no spices just curry powder than that will just about do.

Next slowly add the water until it is similar to a pancake batter. If you have never made pancakes what I mean by this is a thickish substance a similar constancy to a smoothie, or man juice.

Heat the oil in a saucepan, it should be roughly 1 inch (2.5cm) deep and bubbling but not spitting.

Chop the onions and chili and throw into the mixture. Now get a spoon and dollop testicle sized lumps into the hot fat using a metal slotted spoon (I managed to melt a plastic one doing this). Let them bubble away for about the length of the next song on the radio (4 mins) and fish them out with the same spoon. You can try to make other bhajis using the same batter, Aubergine (egg plant) ones for example or even try using up some of those courgettes (Zucchinis).

These can be eaten hot or cold and are best served on the sofa in front of the telly.

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