Onion Bahji

These are crunchier and lighter than most. Gram flour is made from chickpeas. Find it in Indian and health food stores.


  1. Peel the onions. Cut them in half and then slice them very thinly so the pieces resemble crescent moons. Tip the pieces into a colander or large sieve. Sit it over a bowl. Sprinkle with salt. Leave it for 30 minutes to draw excess moisture out. Rinse the pieces well. Squeeze them dry. Now blot dry with kitchen paper or a clean tea towel. Transfer to a dry bowl.
  2. Mix the cumin, coriander, turmeric, coriander, gram flour, baking powder separately. De-seed and finely dice the chillies then add to the bowl Mix everything in with the onions, using a fork.
  3. With clean dry hands, shape the mix into 12 spiky balls by squeezing and rolling it. Wash and dry your hands between shaping if they clag up.


  1. Heat 8 cm/3 in oil in a wok or deep saucepan or deep frying pan. Once it’s hot enough to crisp a breadcrumb to the count of 10, add 3- 4 of your bhajis (crowding the pan causes the oil to rise and possibly overflow/catch fire so don’t cook them all at once and always stay watching the pan). Lower each one in carefully on a large spoon.
  2. Turn the balls carefully with a long handled spoon so they cook evenly. Once they’re cooked through, browned and golden, remove with the spoon and drain on kitchen paper. Keep warms as you finish cooking the rest.


  1. Enjoy with or before any curry as a side dish. Or as a snack, dipped into mango chutney and Raita

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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