Name: Indian Onion Bhaji (Healthy Recipe)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 2 medium onions (red, white, or yellow), thinly sliced; 1 cup chickpea flour (besan/gram flour); 1 tablespoon nutritional yeast (optional); 1 teaspoon ground cumin; 1/2 teaspoon turmeric powder; 1/2 teaspoon salt (or more to taste); 1–2 green chilies, finely chopped; 1 tablespoon lime or lemon juice; 2 tablespoons fresh parsley or cilantro, chopped; 1/2 cup water (adjust as needed for batter consistency); 1–2 tablespoons oil (coconut, avocado, or vegetable) for pan-frying

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Indian onion bhaji is one of my favorite snacks when I want something crunchy, savory, and deeply satisfying without feeling too heavy. Traditionally deep-fried, this version keeps all the crispy texture and spiced flavor but uses just a tablespoon of oil for four fritters. With chickpea flour, onions, fresh herbs, and warm spices, these fritters are naturally gluten-free, vegan, and so addictive.

Why You’ll Love This Recipe

I love this onion bhaji recipe because it delivers restaurant-style flavor with a lighter twist. The onions caramelize slightly inside the batter, while the outside crisps up beautifully in a skillet. The chickpea flour gives a nutty, earthy taste, and the spices add warmth and depth. It’s budget-friendly, ready in under 30 minutes, and makes a great appetizer, snack, or side dish with curry. Indian Onion Bhaji (Healthy Recipe)

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium onions (red, white, or yellow), thinly sliced
1 cup chickpea flour (also called gram flour or besan)
1 tablespoon nutritional yeast (optional)
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/2 teaspoon salt (or more to taste)
1–2 green chilies, finely chopped
1 tablespoon lime or lemon juice
2 tablespoons fresh parsley or cilantro, chopped
1/2 cup water (adjust as needed to form a thick batter)
1–2 tablespoons oil (coconut, avocado, or vegetable) for pan-frying

Directions

Prepare the Batter
In a mixing bowl, I whisk together chickpea flour, nutritional yeast (if using), cumin, turmeric, and salt. I add water slowly, stirring until I have a thick batter that clings to the onions.
Add the Vegetables and Flavorings
I stir in the sliced onions, green chilies, lime juice, and parsley (or cilantro). I mix until the onions are well coated in the batter.
Pan-Fry the Bhajis
I heat a nonstick skillet with a little oil over medium heat. Using a spoon, I drop in portions of the onion mixture and flatten them slightly. I cook for 3–4 minutes per side until golden and crispy.
Drain and Serve
I transfer the cooked bhajis to a paper towel–lined plate to absorb excess oil. I serve them hot with vegan raita, chutney, or alongside curry and naan.

Servings and Timing

This recipe makes about 8–10 small bhajis.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Spicier Version: I add chili powder or extra green chilies for more heat.
Herb Boost: I sometimes add fresh mint along with parsley or cilantro.
Crunch Factor: A sprinkle of sesame or nigella seeds in the batter adds texture.
Baked Bhaji: For an oil-free version, I bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Veggie Mix: I mix in shredded carrots, zucchini, or spinach with the onions for variety.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F (175°C) until crisp again. They can also be frozen—once cooled, I freeze in a single layer, then reheat directly from frozen.

FAQs

Can I use regular flour instead of chickpea flour?

Chickpea flour is traditional and gives the best texture and flavor. If I don’t have it, I’ve used all-purpose flour, but the result is less authentic.

Why are my bhajis soggy?

That usually happens if the batter is too thin or the pan isn’t hot enough. I make sure the batter clings to the onions and the skillet is preheated before frying.

Can I make these in an air fryer?

Yes! I spray the bhajis lightly with oil and air fry at 375°F (190°C) for 12–15 minutes, flipping halfway through.

What do I serve with onion bhaji?

I like them with vegan raita, mango chutney, or as a starter with curry and naan bread.

Do they taste like traditional fried onion bhaji?

Yes! While they’re not quite as rich as deep-fried versions, they’re still crispy, flavorful, and satisfying with far less oil.

Conclusion

Indian onion bhaji is one of those snacks that proves you don’t need a deep fryer for amazing flavor and crunch. Light, spiced, and crispy, they’re the perfect appetizer or side for any Indian-inspired meal. Once I learned how quick and healthy they could be, they became a regular part of my weeknight rotation.