Homemade Crispy Onion Bhajis Vegan Recipe

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Crispy, light, savory, and oh-so-delicious Crispy Onion Bhajis are a must-make! Thinly sliced onions are coated in a chickpea flour batter before being placed into a hot oil frying pan and fried till golden. Enjoy as a delectable side dish or appetizer to your favorite handmade Indian dish or just as a naturally gluten-free and vegan snack.

What is Onion Bhajis?

Bhajis are Indian fritters famous in Indian cuisine as a snack, appetizer, and street food. Onion bhajis are basically Indian-style onion fritters, consisting of thinly sliced onions covered in a simple, seasoned batter and cooked till golden and crisp.

Depending on where you go in India, onion bhajis are known by a variety of names, including onion pakora, Kanda bhajia, Kanda bhaji, and pyaz ke pakode.

Apart from onions, there are a number of other bhajis available, including chili, bread, and potato bhajis.

Homemade Crispy Onion Bhajis Vegan Recipe

Are onion bhajis vegan?

Yes, onion bhajis are traditionally appropriate for vegans. They are produced with a batter that includes flour, baking powder, lemon juice, many spices, and of course, onions.

Are onion bhajis healthy?

Onion bhajis contain oil, spices, and flour in addition to the benefits of onions which are rich in energy-giving carbs. They provide decent levels of antioxidant elements like quercetin (from the onion) that can help neutralize dangerous free radicals related to cancer and heart disease. However, eating fried food too much is not advisable, and that is the case even with onion bhajis.

What ingredients go into onion bhaji?

Spices and fresh ingredients vary somewhat from recipe to recipe, but the fundamental ingredients are typically the same. This onion bhaji recipe includes the following elements:

  • Onions – I used a few white onions here, but red onions and yellow onions could also be used.
  • Gram Flour – Gram flour is available under many different names. If you can’t get gram flour, try chickpea flour, besan flour, or garbanzo bean flour instead.
  • Baking Powder – By generating tiny air bubbles over the face of the fritter, the baking powder works to develop an extremely crispy outside crust. This is what makes these onion bhajis light and crisp rather than crunchy.
    • Because this recipe calls for lemon juice, you can use baking soda (sodium bicarbonate) instead.
  • Dried Spices – For dried spices, all you need is a pinch of salt, powdered cumin, and turmeric powder. If desired, season the batter with more herbs and spices.
  • Other Kanda bhaji spices that are populat include curry powder, garam masala, chili powder, and garlic powder.
  • Fresh Aromatics – 1-2 green chilies and fresh cilantro are required. Chop finely and put into the batter.
  • Lemon Juice – A teaspoon of lemon juice offers a subtle but noticeable burst of flavor.
  • Water – approximately 5-6 teaspoons. You just need enough water to make a thick batter out of the ingredients.
  • Oil for Frying – Use an oil with a high smoke point if possible. The greater the smoke point, the better it is for frying (vegetable, peanut, rapeseed, etc.). Avocado oil (albeit expensive) has a high smoke point and is deemed a healthy frying oil.

Share the image below to your Pinterest board if you like this crispy onion bhaji recipe!

Homemade Crispy Onion Bhajis Vegan Recipe

Onion Bhajis FAQs

Can I cook onion bhajis ahead of time and freeze the leftovers?

Onion bhajis are best eaten as soon as they are made since they are the crispiest. That being said, you can definitely make Onion bhajis ahead of time and finish them afterward.

How to reheat Onion Bhajis?

In an air fryer: Reheat for 4-5 minutes in an air fryer. This is an excellent approach for keeping things golden and crunchy.

Reheat for 5 minutes on a medium grill (flip halfway through). Again, this is another excellent choice for retaining that crisp element.

Microwave: This will reheat the bhajis, but they will not be crispy.

Freezing Onion Bhajis

Fry your bhajis as directed and cool thoroughly on a wire rack. Line a baking sheet (preferably one that can be frozen) with parchment paper. Arrange the bhajis evenly on the baking sheet. Put in the freezer for 2-3 hours or until hard.

Freeze the frozen/partially frozen bhajis for up to one month in an airtight container or freezer-safe bag.

Thaw and reheat: Thaw the onion bhajis in the refrigerator overnight before reheating in the oven at 400°F/205°C for 5-6 minutes. Halfway through the warming process, flip the bhajis over.

How to make Onion Bhajis Recipe

Ok, now that you know everything you need to know about these delicious Onion Bhajis it is time to check a detailed recipe below. Just follow the instructions, and you’ll be amazed with the results, it’s really easy to make and it’s done in less than 15 minutes.

List of Ingredients

  • ½ tsp of baking powder
  • ½ tsp of ground turmeric
  • 1 tsp of lemon juice
  • 1 tsp of salt
  • 1 tsp of ground cumin
  • 1-2 green chilies, finely chopped
  • 2 tbsp of freshly chopped cilantro
  • 5-6 tbsp of water
  • 2 large onions, thinly sliced
  • 1 cup of gram flour, chickpea flour
  • oil for frying


  1. Add the flour, baking powder, salt, cumin, and turmeric to a large mixing basin.
  2. Combine the chili, cilantro, lemon juice, and water in a mixing bowl. Stir into a thick batter.
  3. Place the cut onions in the mixing bowl. Mix until the onions are completely covered with batter. I think this step is the most straightforward and fully completed with hands.
  4. Melt the butter in a large pan or wok over medium heat. Decant in enough oil to cover the bottom of the pan by approximately an inch.
  5. Once the oil is heated, delicately drop dollops of batter into it. Cook 3-4 bhajis at a time; more will overload the pan and make them tough to crisp up. Fry the bhajis for approximately a minute on each side before flipping to cook the other side till brown.
  6. Using a slotted spoon, remove each bhaji and place it on a wire rack to remove the excess oil. Repeat until all your batter has been consumed.
  7. Enjoy them hot on their own, or pair them with a cucumber mint raita!


  • Red, white, yellow, or brown onions will all work.
  • The ideal oil temperature for frying is 350°F-365°F/177°-185°C.
  • If preferred, use a spiralizer or mandoline slicer to rapidly and simply slice your onions.
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