Vegan onion bhaji recipe with vegan raita: On our travels through India we loved sampling some of the different regional foods and one of our favourites are onion bhajis. Coming from the southern state of Karnataka they are usually served with a cup of chai but you can have them as you like. These spicy, fragrant fritters are the perfect afternoon snack, a tasty starter or the perfect accompaniment to a medley of Indian treats. They are really simple to make We love them dunked in big bowls of vegan raita which is cooling and the perfect partner.
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Vegan onion bhaji ingredients
- 2 onions peeled and very finely slice
- 110g gram flour
- 2 cloves of garlic, minced
- 1 tsp lemon juice
- 1/2 tsp turmeric
- 1 tsp cumin seeds chopped
- 1 tsp mild chilli powder
- 1 green chilli pepper, very finely chopped
- 20g vegan margarine melted
- Handful of fresh coriander, roughly chopped
- Vegetable oil
Vegan raita ingredients
150g vegan yoghurt
half a cucumber
handful of mint
Making vegan onion bhaji recipe
Put the flour in a bowl and stir in the melted butter and lemon juice.
Add 110 ml cold water gradually stirring in and mix until smooth and creamy.
Then add the spices, garlic, chilli and herbs and stir through to thoroughly mix.
Add the finely chopped onion and stir until the onion is completely coated.
Heat the oil in a wok until it is shimmering.
Take 2 tablespoons and scoop together a large (slightly larger than a golf ball) ball of the mixture.
Lower it into the oil so it all sticks together and fry for approximately 3-4 minutes, turning halfway through until it is golden all over.
Making vegan raita
Peel the cucumber and grate it into a bowl.
Pull off the leaves of the mint and roughly chop.
Mix the cucumber and mint in to the yoghurt.
Spoon the raita over the bhajis or go casual and dunk them in.
Enjoy!
Check out more of our travel inspired recipes here and find our recipe card here –
Vegan onion bhaji with vegan raita
Ingredients
Method
- Put the flour in a bowl and stir in the melted butter and lemon juice.
- Add 110 ml cold water gradually stirring in and mix until smooth and creamy.
- Add the spices, garlic, chilli and herbs and stir through to thoroughly mix.
- Add the finely chopped onion and stir until the onion is completely coated.
- Heat the oil in a wok until it is shimmering.
- Take 2 tablespoons and scoop together a large (slightly larger than a golf ball) ball of the mixture.
- Lower it into the oil so it all sticks together and fry for approximately 3-4 minutes, turning halfway through until it is golden all over.
- Peel the cucumber and grate it into a bowl.
- Pull off the leaves of the mint and roughly chop.
- Mix the cucumber and mint in to the yoghurt.
- Spoon the raita over the bhajis or go casual and dunk them in. Enjoy!
