Onion Bhaji


Make 6-8 bhajis

2 onions, peeled

1 cup chickpea flour

1 tbsp cornstarch

1 tsp baking powder

1 tsp sea salt

1 tsp cracked pepper

½ tsp ground cumin

½ tsp ground coriander

½ tsp garlic powder

½ tsp turmeric

½ tsp curry powder

½ tsp garam masala

1 tbsp fresh cilantro, chopped

Pinch cayenne pepper

¾ cup of water

½ lemon juiced

Coconut oil for frying

Coconut Cucumber Raita

½ cup vegan coconut yogurt, unsweetened

¼ cup cucumber, grated  

1 tsp mint, chopped

1 tsp cilantro, chopped

½ tsp fresh ginger, minced

½ tsp garlic, minced

¼ tsp cumin

¼ tsp smoked paprika

1 tsp lemon juice

Sea salt & pepper TT

Place all ingredients together in a bowl and mix.

Place the chickpea flour, cornstarch, baking powder, salt, pepper, cilantro and all the dried spices and herbs in a bowl and mix.

Add the water and lemon juice and mix into a thick batter.

Thinly slice the onions using a mandolin, or knife and place them in the batter.

Preheat a cast iron or non-stick pan, over medium heat with coconut oil.

Using your hands mix together the batter and onions, you may need to add a little more water if it’s too thick. As the onions and batter start to form together, make them into small cakes by pressing them flat between your hands, so they are approximately 2-3 inches round.

Place 2 or 3 of the onion bhajis in the pan at a time. Allow them to cook for 3-4 minutes on each side, flip as they begin to brown. Remove from oil and place on paper towel to catch the excess oil. Repeat until all the cakes have been fried.


These are great on their own but we also have attached our coconut cucumber raita recipe which compliments this dish very well.