Ingredients

2 onions, sliced

1 tsp sea salt flakes

100g gram flour

½ tsp baking powder, gluten-free if needed

½ tsp chilli powder

½ tsp turmeric

1 green chilli, finely chopped

2 tbsp chopped coriander

Vegetable oil, for frying

Small bunch of mint, leaves picked

Small bunch of coriander, roughly chopped

1 tsp cumin

1 tsp sugar

1 green chilli, chopped

1 lemon, juiced

½ cucumber, coarsely grated

150g natural yogurt

2 tbsp finely chopped mint

4 tbsp pomegranate seeds

½ cucumber, diced

2 winter or seasonal vine tomatoes, chopped (optional)

1 small red onion, finely chopped

Handful of coriander, chopped

½ lemon, juiced

Mini poppadoms

Sweet chutney (we used mango)

Lime pickle

Instructions

Step 1: Toss the sliced onions with the sea salt flakes in a bowl and leave to rest for 5 minutes to draw out moisture.

Step 2: In another bowl, whisk together the gram flour, baking powder, chilli powder, and turmeric. Add 100ml water to form a thick batter.

Step 3: Mix the soaked onions, chopped green chilli, and coriander into the batter, ensuring everything is well combined.

Step 4: Pour vegetable oil into a deep pan so it fills no more than one third of the pan. Heat to 180°C or test by dropping in a piece of onion; it should sizzle and brown within 20 seconds.

Step 5: Carefully lower a few tablespoons of the bhaji mixture into the hot oil at a time. Fry for 3-4 minutes until golden, then turn with a spider or slotted spoon and cook for another 1-2 minutes. Drain on kitchen paper and season to taste.

Step 6: Keep the cooked bhajis warm in a low oven while you fry the rest, or reheat later in an air fryer for crispness.

Step 7: To make the green chutney, blitz mint leaves, coriander leaves, cumin, sugar, green chilli, lemon juice, and a pinch of salt with a splash of water in a small blender until smooth. Transfer to a bowl.

Step 8: In another bowl, combine the natural yogurt, grated cucumber, finely chopped mint, pomegranate seeds, and season well to create a refreshing raita.

Step 9: For the salad, toss diced cucumber, chopped tomatoes (if using), finely chopped red onion, chopped coriander, and lemon juice together in a third bowl.

Step 10: Arrange the bhajis in the center of a large serving platter or board. Surround with bowls of green chutney, raita, salad, mini poppadoms, sweet mango chutney, and lime pickle for a colorful and flavorful feast.

Tips & Variations

For extra crispiness, refrigerate the bhaji batter for 30 minutes before frying.

Adjust the green chilli quantity to control the heat level to your liking.

Try adding thinly sliced potatoes or spinach to the onion mix for a different variation.

Serve with a variety of chutneys such as tamarind or coriander-mint for more flavor options.

FAQs

Can I make the onion bhajis gluten-free?

Yes, use gluten-free gram flour and ensure your baking powder is gluten-free as well. Gram flour itself is naturally gluten-free.

Can I prepare the components in advance?

You can make the chutneys and raita a few hours ahead and refrigerate. The bhajis are best fried just before serving but can be quickly reheated if needed.

Dinner

Onion Bhaji Board with Green Chutney, Raita, and Fresh Salad Recipe

Introduction