Indian Onion Bhaji (Healthy Recipe)

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5 from 7 votes

Enjoy crispy, light, flavorful homemade Indian onion bhaji with just one tablespoon of oil per 4 fritters! Combining thinly sliced onions with a spiced chickpea flour batter and pan-fried until crispy, these onion fritters are gluten-free, egg-free, vegan, and a healthy appetizer, snack, or side!

There’s nothing quite like a portion of onion bhaji to complete an Indian meal. Unfortunately, after one too many portions of grease-laden onion fritters when eating out/getting takeout that led to tummy upset, I started thinking I’d have to give them up. I assumed I couldn’t recreate their special crispy, crunchy, tender, delicious magic without a deep fryer. I’ve never been so pleased to say how wrong I was.

In fact, this healthy onion bhaji recipe is just as moreish and comforting as the original Indian fried onion fritter, with a tender middle and crisp outside, but made with just ONE tablespoon of oil per four bhajis. Plus, they’re super budget-friendly, ready in under 30 minutes, and addictive—ready to enjoy with vegan raita, chutney, or alongside curry and naan!

What Is Onion Bhaji?

First up, a bhaji is a type of Indian fritter made from vegetables and are enjoyed as a snack or appetizer from street carts and restaurants. Indian onion bhaji (referred to as onion pakora, kanda bhaji, etc., depending on the region) combines finely sliced onion smothered with a flavorful spiced chickpea flour batter made with chili and fresh herbs, then deep-fried until tender in the middle and crisp on the outside.

For this bhaji recipe, though, I’ve ditched the deep fryer for a skillet, so you can enjoy onion fritters that are just as flavorful and have the perfect crispy texture but with a tiny fraction of the oil. Plus, you can freeze them to reheat later, so I highly recommend making a double (or even triple) batch!

The Ingredients

All you need are 8 simple, inexpensive ingredients to make these amazing onion fritters.

Onion: You can use red, white or yellow onions for this onion bhaji recipe, but the latter are slightly sweeter.
Chickpea flour: (or flour labeled gram flour, besan flour, or garbanzo bean flour) This will help bind and create a naturally gluten-free batter for the onion bhaji while providing a ton of nutty, savory, slightly earthy flavor.
Nutritional yeast: (Optional) To add a nutty, cheesy, umami flavor depth.
Spices: I use ground cumin, turmeric, and salt to season the Indian fritters.
Water: You need just enough to make up the batter.
Lime juice: (or lemon juice) The acidity helps to add ‘brightness’.
Chili: I use green chillies, finely chopped. Feel free to adjust the amount.
Fresh parsley: Alternatively, use cilantro.
Oil: I like to use coconut oil, but other neutral cooking oils (like avocado oil or vegetable oil) also work.

What Other Spices Could I Add To Onion Bhaji?

Depending on the region and between restaurants and families, there are plenty of different ways to season the onion pakora in India. Other popular spice additions to this onion bhajis recipe include:

Chilli powder or chili flakes (for extra heat)
Ground coriander
Garlic and/or ginger (fresh or ground)
Curry leaves
Garam masala
Fenugreek
Carom seeds

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Onion Bhajis?

First, peel and then use a sharp knife or mandoline to slice the onions into thin strips and set them aside.
In a medium/ large mixing bowl, combine all the remaining ingredients (except the oil) and whisk into a medium-thick batter.

If the batter is too thick, add a little more water, one teaspoon at a time.

Stir in the sliced onion (I used my hands), mixing well until they’re fully and evenly coated in batter.

Meanwhile, heat a large skillet over medium heat with at least one tablespoon of coconut oil. Once hot, use tongs to drop small portions of the battered onions into the pan (I cooked 4 fritters at a time).
Cook the onion bhaji for about 2-4 minutes per side until golden and crispy. Repeat with the remaining onion mixture and enjoy!

What to Serve with Onion Bhajis?

If you plan to enjoy them as a snack or appetizer, then a mango chutney or yogurt-based dip, like Indian raita (which is yogurt and cucumber based), is definitely my preferred way to go.

Make more of an Indian feast with options like:

Naan bread
Roti or paratha
Basmati rice OR quinoa
Curry—like thisRed Lentil Dahl, Eggplant Chickpea Curry, or Potato Curry
Indian chai (tea)

Storage Instructions

Store: While these onion bhaji have the best texture when freshly cooked, you can store any cooled leftovers in an airtight container in the fridge for around 3 days.

Freeze: Spread them across a baking sheet to flash freeze, then transfer them to a freezer-safe Ziplock for up to 2 months. Defrost them in the fridge overnight before reheating.

Reheat: For the best texture results, I recommend reheating the Indian fritters back in a skillet with a little oil. You could also reheat them in the oven or air fry them at 350F/175C until hot and crispy (about 10-15 minutes in the oven and 4-7 minutes in the air fryer).

FAQs

Are onion bhajis vegan?

Traditionally, yes, they usually are, as the recipe combines onion, chickpea/gram flour, spices, and sometimes lemon juice. Some versions use eggs, but this recipe is gluten-free, egg-free, and vegan.

Can you eat cold onion bhajis?

Absolutely. They’re fully cooked and so safe to enjoy, cold or warm, though cold pakora/ bhaji won’t be crispy.

What can I use instead of gram flour for bhaji/pakora?

Technically, you could use regular all-purpose flour or a gluten-free all-purpose flour blend (the amount of water needed for the batter will vary). However, note that the chickpea flour adds a lot of flavor to the fritters, too, so they won’t taste the same and will probably need more spices.

Can I add other vegetables?

Feel free to substitute some onion for thinly shredded carrot or potato. Zucchini may also work but must be squeezed first to remove excess liquid. You could also add finely chopped spinach.

Recipe Notes and Tips

Slice the onion thinly: So that it cooks in the brief cooking time. A mandoline slicer helps make it easy to cut thin, even slices.
For lighter, crispier bhaji: I’ve heard replacing a spoonful or two of chickpea flour with corn flour can make them light and super crispy.
Use fresh gram flour: It can become bitter if it’s old.
Tweak the flavors: You can tweak the levels of all the spices/ chili used. Cook a test bhaji to test if you want to increase any of the spices/chili.

More Vegan Fritters and Patties

Pajeon: Korean Scallion Pancakes
Cauliflower Fritters
Red Lentil Patties
Millet fritters with a creamy sauce
Air Fryer Falafel

If you try this easy, healthy homemade onion bhaji recipe, I’d love a comment and★★★★★recipe ratingbelow. Also, please don’t forget totag me in re-creations on Instagram or Facebookwith@elavegan and #elavegan—I love seeing them.