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The starter, From around the world

Onion bhajis with mint chutney

Onion bhajis are crisp Indian fritters made with chickpea flour, served with a mint chutney, for 6 people as a starter or appetizer. They take 35 minutes of active work, the batter and chutney are made in the morning, and frying happens right before guests arrive. The recipe is easy, costs €1.20 per person, and succeeds thanks to a thick, cold batter that coats the onions without drowning them.

Crispy Indian onion fritters with a cool mint chutney, perfect for picking at with your fingers.

Onion bhajis with mint chutney
For
6 people
Work
35 min
Total time
50 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€1.20
Calories per person
330 kcalcalculated by Kiloach, your weight coach

Under a golden, crackly shell, the onions turn soft and faintly sweet, lifted by cumin, turmeric, and a touch of chili. Fresh cilantro adds a green note that cuts through the crisp chickpea batter, and the mint chutney cools down every bite. This is finger food meant to be shared from a platter in the middle of the table.

Bhajis fit right in at the start of a dinner party, especially when the rest of the meal leans toward curries, basmati rice, and homemade naan. They also work well for a relaxed family gathering in fall or winter, when you want something spiced and snackable before the main course. Mon Chou likes this recipe because it impresses guests without taking over your evening.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 10 min
  3. Before the guests arrive 2 steps, 20 min
  4. When it's time to serve 1 step, 5 min

In the morning, make the mint chutney and the fritter batter, then keep both chilled. Right before guests arrive, slice the onions, mix everything together, and fry the bhajis in small batches. At serving time, reheat them for five minutes in the oven and plate them with the chutney so guests can pick at them while still warm.

The ingredients

6 people

Fruits and vegetables

  • Onions 4
  • Fresh cilantro 1 bunch
  • Fresh mint 2 bunch
  • Lime 1
  • Green chili 1

Pantry

  • Chickpea flour 180 g
  • Ground cuminoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Ground corianderoften in the pantry 1 tsp
  • Chili powderoften in the pantry 1 tsp
  • Baking powderoften in the pantry 1 tsp
  • Frying oiloften in the pantry 50 cl
  • Saltoften in the pantry 2 tsp

Dairy

  • Plain yogurt 2

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Blend the mint, green chili, lime juice, a pinch of salt, and the yogurt until you get a smooth green chutney, then keep it chilled.

    Save a few whole mint leaves for garnish, the chutney loses its bright color if it sits blended too long.

  2. Mix the chickpea flour with the spices, baking powder, and salt, then gradually add enough cold water to get a batter as thick as Greek yogurt. 10 min

    Whisk it well to add air, the smoother the batter, the better the bhajis puff up.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Thinly slice the onions, mix them with the chopped fresh cilantro, then fold in the batter to coat them evenly.

    Do this mixing at the last moment, salt draws water out of the onions and the batter turns runny.

  2. Fry small tablespoon sized piles in oil at 170°C for four minutes, flipping them, then drain on paper towels. 20 min

    If the oil is too hot, the outside browns while the inside stays raw, test with a single bhaji first.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the bhajis for five minutes in a hot oven and serve them with the mint chutney. 5 min

    A pinch of fine salt on the still warm bhajis brings out all the spice flavor.

Our tips to get it right

  • Drain the sliced onions well before mixing them into the batter, too much water will make the batter runny and the bhajis greasy.
  • Fry in several small batches rather than one big one, the oil stays at the right temperature and the bhajis cook evenly.
  • Shape rough, uneven piles rather than neat balls, the jagged edges brown more and add extra crunch.

The variations

  • Swap the chili powder for sweet paprika for a milder version that's easier on kids.
  • Stir chopped spinach or peas into the batter for a greener, heartier version.
  • Bake the bhajis at 200°C on an oiled tray for 20 minutes, flipping halfway, for a lighter version without frying.

What to serve it with

  • A vegetable or chicken curry as a main
  • Plain basmati rice
  • A salted lassi or ginger lemonade

Storage

Cooked bhajis keep for a day in the fridge in a sealed container, reheat them in the oven to bring back the crunch. The mint chutney keeps for two days in the fridge, well covered. The raw batter doesn't freeze well, it loses its rising power.

Questions about this recipe

Can you use a different flour instead of chickpea flour?

Chickpea flour gives bhajis their signature taste and texture, there's no real substitute. Rice flour can work in a pinch but changes the flavor and makes the fritters more fragile.

How do you check the oil temperature without a thermometer?

Drop in a small bit of batter, if it rises to the surface sizzling within a few seconds, the oil is ready. If it's smoking, pull it off the heat for a moment before continuing.

How should you plate bhajis for a cocktail party?

Arrange them on a platter with the chutney in a small bowl at the center, so guests can dip with their fingers. Add a few fresh mint leaves and a lime wedge for color.

Do kids usually like bhajis?

Yes, especially if you cut back on the chili powder or swap it for sweet paprika. The crispy fritter format tends to go over well with younger eaters.

Can onion bhajis with mint chutney be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make onion bhajis with mint chutney?

Allow 50 min in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in onion bhajis with mint chutney?

About 330 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does onion bhajis with mint chutney cost?

About €1.20 per person, that's €7.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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