Jamie Oliver Onion Bhaji is made with vegetable oil, onions, minced ginger, green chili, ground cumin, ground coriander, dried coriander leaf, chili flakes, ground fenugreek, salt, garlic salt, gram flour, cornstarch, baking soda, and water. This crispy and flavorful Onion Bhaji recipe creates a snack that takes about 30 minutes to prepare and can serve up to 4 people.
More Jamie Oliver Recipe:
- Jamie Oliver Potato Wedges Recipe
- Jamie Oliver Chicken Liver Pate Recipe
- Jamie Oliver Stuffed Tomatoes
🧡 Why You’ll Love This Onion Bhaji Recipe:
- Really Crispy and Tasty: These bhajis are super crispy outside, soft inside, and full of great spices. Every bite is yummy.
- Easy-to-Find Ingredients: You can make this recipe with things you probably already have or can easily get from any store.
- Good for Anytime: You can eat these bhajis as a snack, start a meal with them, or serve them with a main dish. They fit in with many meals.
- You Choose the Spice: You can make them milder or spicier just by changing how much chili you use. It’s easy to make them just right for you.
🧅 Jamie Oliver Onion Bhaji Ingredients
- Vegetable oil for deep frying – about 3-4 cups (720-960ml)
- 2 large onions, peeled and thinly sliced
- 1 tablespoon minced ginger
- 1 green chili, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon dried coriander leaf (or use fresh cilantro for garnishing)
- 1 teaspoon chili flakes
- 1 teaspoon ground fenugreek
- ¾ teaspoon salt
- ½ teaspoon garlic salt
- 1 cup (130g) gram flour (chickpea flour or besan)
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- About ½ cup (135ml) water
🧆 How To Make Jamie Oliver Onion Bhaji
- Heat the Oil: Fill a wok or a large pan with a sturdy base halfway with vegetable oil. Heat the oil over medium heat. Make sure to have at least three inches of oil in the pan for deep frying.
- Prepare the Onion Mixture:Â In a large bowl, add the sliced onions. Mix in the ginger, green chili, ground cumin, ground coriander, dried coriander leaf, chili flakes, ground fenugreek, salt, garlic salt, gram flour, cornstarch, and baking soda. Stir everything together until the onions are well coated.
- Make the Batter: Gradually add water to the onion mixture. Stir continuously until you have a thick batter that can coat the onions nicely. You might not need to use all the water.
- Fry the Bhajis: Test if the oil is hot enough by dropping a small amount of batter into it. It should sizzle and rise to the surface. Take a tablespoon of the bhaji mixture, and gently place it in the hot oil. Fry in batches, making sure not to overcrowd the pan, which could make the bhajis oily and less crispy.
- Drain the Bhajis: Fry each bhaji for about 3-4 minutes or until they turn deep golden brown. Use a slotted spoon to carefully remove the bhajis from the oil. Place them on a tray lined with paper towels to drain the excess oil.
- Serve: Keep the cooked bhajis warm in an oven set to 250°F (120°C, or 250°F fan-assisted). When ready to serve, transfer the warm onion bhajis to a serving dish and garnish with chopped fresh cilantro.Â
💠Recipe Tips:
- Keep the Oil Just Right: Make sure the oil is hot, but not too hot. If it’s too hot, the bhajis will cook too fast and burn. If it’s not hot enough, they will soak up too much oil and be too soft.
- Cook a Few at a Time: Only cook a few bhajis in the oil at once. If you add too many, they won’t be as crispy.
- Right Batter Thickness: The batter should not be too runny or too thick. It should just nicely cover the onions. Add water little by little to get it just right.
- Cut the Onions the Same Size: Cut all your onions the same thinness so they cook evenly and mix well into the bhajis.
🥣 What To Serve With Onion Bhaji
Onion Bhajis pair well with mint yogurt dip, tamarind chutney, cucumber salad, and naan bread. They also can be served alongside tomato salad, mixed greens, raita, and lemon wedges for a delicious appetizer spread.
🎚 How To Store Leftovers Onion Bhaji?
- In the fridge: Let the bhajis cool down, then cover with plastic wrap or put in a sealed container. They can stay in the fridge for 3-4 days.
- In the freezer: Wrap the bhajis in foil, then put in a freezer bag or container. They can be frozen for up to 2 months. Thaw in the fridge overnight before you heat them up again.
🥵 How To Reheat Leftovers Onion Bhaji?
- In the oven: Heat your oven to 350°F (175°C). Put the bhajis in a baking dish and cover with foil. Heat for 15-20 minutes until they’re hot inside.
- In the microwave: Place bhajis in a microwave dish and cover loosely with plastic. Heat on high for 2-3 minutes, stir after 1 minute.
- In the air fryer: Set the air fryer to 350°F (175°C). Place bhajis in a dish for the air fryer. Heat for 5-10 minutes, check them halfway.
FAQ’S:
Can I Use Another Type Of Flour Instead Of Gram Flour?
Gram flour is best for this recipe because it makes the bhajis crispy and tasty. Other flours might not make them as good.
How Do I Check If The Oil Is Hot Enough?
The oil should be about 350°F (175°C). To test it, drop a small bit of batter into the oil. It should bubble up right away but not burn.
What If My Batter Is Too Thin?
If the batter is too watery, just add a bit more gram flour until it’s thick enough to stick to the onions.
Can I Cook The Bhajis Without Deep Frying?
Yes, you can bake them in the oven. Set the oven at 400°F (200°C) and bake for 20-25 minutes, turning them over halfway through, until they’re golden.
How Do I Know If The Bhajis Are Fully Cooked?
The bhajis are done when they are deep golden brown and crispy. They usually take 3-4 minutes to fry. If you’re not sure, take one out, let it cool a bit, and break it open to check that it’s not soft and doughy inside.
More Jamie Oliver Recipe:
Jamie Oliver Onion Bhaji Nutrition Fact:
- Calories: 121kcal
- Carbohydrates: 9g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 6g
- Sodium: 313mg
- Potassium: 132mg
- Fiber: 2g
- Sugar: 2g
- Calcium: 13mg
- Iron: 1mg
Jamie Oliver Onion Bhaji
Description
Jamie Oliver Onion Bhaji is made with vegetable oil, onions, minced ginger, green chili, ground cumin, ground coriander, dried coriander leaf, chili flakes, ground fenugreek, salt, garlic salt, gram flour, cornstarch, baking soda, and water. This crispy and flavorful Onion Bhaji recipe creates a snack that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Heat the Oil: Fill a wok or a large pan with a sturdy base halfway with vegetable oil. Heat the oil over medium heat. Make sure to have at least three inches of oil in the pan for deep frying.
- Prepare the Onion Mixture:Â In a large bowl, add the sliced onions. Mix in the ginger, green chili, ground cumin, ground coriander, dried coriander leaf, chili flakes, ground fenugreek, salt, garlic salt, gram flour, cornstarch, and baking soda. Stir everything together until the onions are well coated.
- Make the Batter: Gradually add water to the onion mixture. Stir continuously until you have a thick batter that can coat the onions nicely. You might not need to use all the water.
- Fry the Bhajis: Test if the oil is hot enough by dropping a small amount of batter into it. It should sizzle and rise to the surface. Take a tablespoon of the bhaji mixture, and gently place it in the hot oil. Fry in batches, making sure not to overcrowd the pan, which could make the bhajis oily and less crispy.
- Drain the Bhajis: Fry each bhaji for about 3-4 minutes or until they turn deep golden brown. Use a slotted spoon to carefully remove the bhajis from the oil. Place them on a tray lined with paper towels to drain the excess oil.
- Serve: Keep the cooked bhajis warm in an oven set to 250°F (120°C, or 250°F fan-assisted). When ready to serve, transfer the warm onion bhajis to a serving dish and garnish with chopped fresh cilantro.Â
Notes
- Keep the Oil Just Right: Make sure the oil is hot, but not too hot. If it’s too hot, the bhajis will cook too fast and burn. If it’s not hot enough, they will soak up too much oil and be too soft.
- Cook a Few at a Time: Only cook a few bhajis in the oil at once. If you add too many, they won’t be as crispy.
- Right Batter Thickness:Â The batter should not be too runny or too thick. It should just nicely cover the onions. Add water little by little to get it just right.
- Cut the Onions the Same Size:Â Cut all your onions the same thinness so they cook evenly and mix well into the bhajis.