Jamie Oliver Onion Bhaji

There’s something hypnotic about watching onions hit hot oil—how they sizzle, spatter, go golden, go wild. That scent? Pure nostalgia. Jamie Oliver Onion Bhaji isn’t just a recipe; it’s a full sensory memory waiting to happen. I made it one rainy evening with leftover onions and no dinner plan. Just a craving. It surprised me—how something this crunchy, spicy, and perfectly messy could come together so fast. Inspired by Jamie Oliver, but with my own stained apron twist.

Ingredients Needed

For the batter—more like edible glue that holds flavor in a fist:

• Vegetable oil (about 3 to 4 cups, for deep frying)
• 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 fresh cilantro for garnish)
• 1 teaspoon chili flakes
• 1 teaspoon ground fenugreek
• 3/4 teaspoon salt
• 1/2 teaspoon garlic salt
• 1 cup gram flour (chickpea flour or besan)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda
• About 1/2 cup water

How To Make Jamie Oliver Onion Bhaji

1. First, oil. I poured it into my biggest pot—don’t bother with fancy gear. Just make sure it’s deep enough. Medium heat. I dropped a pinch of batter in to test—it bubbled, bounced, ready.
2. Next, the mix. Onions first, the stars. Then all the spice—the chili, the ginger, every dry thing. I dumped it all in, gave it a rough mix. It started to smell like the corner of my favorite takeaway place.
3. Water came last. Slowly. Stirred it in with one hand while holding the bowl tight with the other. It got sticky fast. Not soupy. More like—coated, clumpy. Perfect.
4. Now for the best part. I scooped up small handfuls and dropped them into the oil. They sizzled, flared. I tried not to stare but couldn’t help it. Frying is magic. After a few minutes, they were golden, some a little darker. I fished them out with a slotted spoon and let them drain on paper towels. My kitchen smelled like a spice shop collided with a festival.
5. They didn’t even make it to a plate. I tore into one standing over the sink. Burned my fingers. Worth it.

Why I Love This Recipe

I’ve made these for friends who think they don’t like onions. They changed their minds. I’ve made them when the fridge was empty except for a few sad vegetables. Somehow, they still felt like a celebration. It’s the texture—crunchy, warm, soft in the middle. The kind of snack that shuts everyone up while they chew.

Tips Recipe

• If your oil’s too cold, they soak up grease like sponges. Yuck.
• Too hot, The outside burns while the inside stays raw. Not great.
• Red onions are slightly sweeter. Try those once.
• Don’t skip the cornstarch—it’s the crispy whisper you’ll miss if it’s gone.
• Baking soda isn’t optional. Trust me. Made that mistake once.

How To Store This Jamie Oliver Onion Bhaji

• Room Temp: Let’s be honest—they’re best right away. But if they’re out during a party? Fine for a couple hours.
• In the Fridge: Wrap ’em up or toss in a container. Good for three days. Reheat to revive.
• Freezer: Yes. Freeze on a tray first so they don’t clump. Then bag them up. They’ll last a couple months easy.
• Reheating: Oven? 350 degrees. 15 minutes. Done. Microwave? Meh. Soggy. Air fryer? Actually amazing. 5 to 10 minutes and they’re back.

Let’s Answer a Few Questions! (FAQs)

Can I use something besides gram flour?
You could. But don’t. It’s the soul of the recipe.

How hot should the oil be?
No thermometer, No problem. Drop in a bit of batter—if it rises fast and bubbles, it’s ready.

Too much water in the batter?
Just add more gram flour. Go slow. Stir. Trust your eyes.

No deep fryer—can I bake these?
Yeah. Oven at 400. Flip halfway. They’re not quite the same, but still pretty great.

How do I know they’re cooked?
They’ll look like something you’d buy from a street cart. Deep gold, crunchy edges. Break one open—shouldn’t be doughy.

Nutrition (Per Bhaji-ish Piece)

• Calories: 121
• Carbs: 9g
• Protein: 3g
• Fat: 8g
• Sugar: 2g
• Fibre: 2g
• Sodium: 313mg

Try More Recipe:

•  Jamie Oliver Parsnip Puree
• Jamie Oliver Salmon Quiche
• Jamie Oliver Mushroom Omelette