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    Home » Recipes » Curry recipes

    Potato and onion bhajis - easily made at home

    Published: Jun 8, 2020 · Modified: May 30, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    Everyone's favourite Indian snack - spicy potato and onion bhajis. Now you don't need to visit your local takeaway - you can make these at home in next to no time.

    Close up of a potato and onion bhaji with dipping sauces.
    Jump to:
    • Homemade potato and onion bhajis
    • How to make the easiest tomato relish
    • How to make potato and onion bhajis
    • Can I make potato and onion bhajis in advance?
    • Can I freeze potato and onion bhajis?
    • Can I double this recipe?
    • Save for later
    • Related recipes
    • 📋The recipe

    Homemade potato and onion bhajis

    Potato and onion bhajis have got to be my all-time favourite Indian snack food. I always order them as a starter whenever I visit my favourite Indian restaurant. Unfortunately, with the current restrictions on social gatherings, restaurants are temporarily closed so getting hold of a freshly cooked bhaji is difficult.

    If you feel the same way, don't worry. I've got a recipe for the most delicious potato and onion bhajis. They are crispy on the outside and soft on the inside, and you can adjust the heat to your own taste. They are super simple to make, and you can mix and fry them up in minutes.

    I like to serve potato and onion bhajis with a selection of dipping sauces. In the picture below I've got mango chutney (from a bottle), lime pickle (from a jar) and an onion and tomato relish that is simplicity in itself to make (recipe below the picture).

    A plate of potato and onion bhajis with dipping sauces.

    Of course, you can use whatever dips you like. Grated cucumber, yoghurt and mint make a nice refreshing dip, especially if you've gone a bit overboard with the chilli.

    How to make the easiest tomato relish

    I got this recipe from the chef at an Indian restaurant I visited a few years ago. It was one of the sambal dishes that was served with the obligatory popadums and was absolutely delicious.

    I asked the chef what was in it, and to my astonishment, he told me it was only finely chopped onion, tomato ketchup and a pinch of sugar. Who'd have thought it? I was expecting a long list of exotic spices. But no, just three simple ingredients. Try it for yourself if you don't believe me!

    Anyway - on to the recipe ...

    How to make potato and onion bhajis

    You can get the complete list of ingredients and full instructions for making these potato and onion bhajis on the printable recipe card at the end of this post.

    The ingredients you will need are equal quantities of finely sliced onion and grated potato.

    You will also need a few spices - ground cumin, ground coriander, turmeric, garam masala and chilli flakes. I also like to add crushed garlic and a little ginger. You can use fresh garlic and ginger, but if you don't have fresh, use garlic and ginger from a jar.

    A note on the chilli - I used ½ teaspoon of dried chilli flakes and the heat was just about right for my taste. You can adjust the heat to your own taste by increasing the amount of chilli flakes you add. Of course, if you don't like chilli, you can leave it out entirely. You can make these potato and onion bhajis as mild or as spicy as you like.

    The other ingredients you will need are flour, water, salt (optional as always) and a neutral cooking oil such as canola or sunflower, for frying. Don't use olive oil for frying the bhajis as it won't get hot enough. You need to use sunflower or canola oil.

    Mix the ingredients

    Collage of 4 pictures showing steps for mixing potato and onion bhajis.

    Firstly you will have to peel and finely slice a large onion, and peel and grate 2 medium potatoes. For 12 potato and onion bhajis, you are looking at about 1 to 1.5 cups of each. It all depends on how large you make the bhajis.

    Do not allow the potatoes to stand too long once they have been grated or they will start to discolour.

    Place the onions and potatoes in a mixing bowl and add the spices. Stir with your hands until the spices are well distributed and the potato and onion are well coated (image 3).

    Add 2 heaped tablespoons of flour (about 60g or 2 ounces) and mix that through as well.

    Fry the potato and onion bhaji

    Collage of 4 pictures showing steps for frying potato and onion bhajis.

    Finally, you will need to add a small amount of water - just 2 or 3 tablespoons - and mix that through so that the flour is just moistened (image 1). Don't make the mixture too wet or the potato and onion won't stick together when you fry it.

    Heat ½ to ¾ cup of oil in a wok or large frying pan. The amount of oil you will need depends on the size of your pan. My wok has a narrow base, so ½ cup is ample. You need approximately ½" of oil in the pan.

    Drop a small piece of potato into the oil, and if it sizzles and rises to the top then the oil is hot enough. Don't let the oil get too hot or the bhajis will burn on the outside before the inside has had a chance to cook.

    Now take a tablespoon and carefully drop spoonfuls of the potato/onion mixture into the hot oil. Don't overcrowd the pan, you should leave enough room to easily turn the bhajis as they cook. Also, don't compress the potato and onion together. The mixture should be loosely packed when you put it into the oil (see image 2 above). You want lots of lovely crispy bits sticking out around the edges of the bhabhi.

    If you take a look at image 3 above, you will notice that the oil seems to be 'boiling'. This is actually the moisture content of the potatoes and onions that is boiling away, not the oil itself that is boiling.

    Once the bhajis are nicely browned on the bottom, turn them over with a spatula and allow them to brown on the other side. Once they have turned golden brown all over remove them from the oil and place them on a kitchen towel to drain (image 4).

    Serve hot as a starter, with a selection of dips of your choice. Or serve as a side dish alongside your favourite curry meal.

    Top tip - if you are not watching your weight 🙂 leave any leftovers on a plate covered with a clean towel and eat them for breakfast the next day. The outside will have turned soft and chewy, but you will still get the deliciously spicy flavours that to my mind intensify on standing!

    Close up of a potato and onion bhaji with dipping sauces.

    Can I make potato and onion bhajis in advance?

    Yes, you can make potato and onion bhajis in advance. Mix up all the ingredients, and leave in a covered container in the refrigerator for a day, before frying.

    If you plan on serving these hot as a starter, you should fry them just before serving, and serve immediately.

    If you plan on having them cold as part of a buffet, you can fry them up to a day ahead and then leave the cooked bhajis covered in the refrigerator, in a dish lined with kitchen paper. Allow the bhajis to come back to room temperature before serving.

    Can I freeze potato and onion bhajis?

    Technically yes - you can freeze the cooked potato and onion bhajis. Just place them in a ziploc bag and freeze them for up to six months.

    However, they will not reheat back to their original crispness, so if you are planning on serving them hot, it would be better to make them from scratch.

    If you are planning on serving them cold, remove them from the freezer, defrost them in the fridge and then allow them to return to room temperature before serving with a selection of dips.

    Can I double this recipe?

    Yes, you can double the recipe to make a bigger batch.

    Just double the amount of the ingredients. But be careful with the chilli. You may not want to double the amount of chili or it may make the bhajis too spicy.

    Close up of a potato and onion bhaji with dipping sauces.

    Save for later

    Why not pin this onion bhaji recipe to one of your Pinterest boards so you can find it easily? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    I do love a good curry and here are a few of my favourites. You can find many more on my curry recipes page.

    • Overhead shot of lamb curry in a balti dish.
      Easy lamb curry
    • A dish of chicken bhuna made with chicken drumsticks, next to a side dish of Bombay potatoes.
      Chicken bhuna with Bombay potatoes
    • Easy fish curry in a bowl next to a bowl of rice.
      Easy fish curry in a tomato and onion sauce
    • A blue serving dish filled with beef keema topped with potato and onion rosti.
      Beef keema with rosti topping

    ... and if you are looking for rice to serve with your curry, you'll find step-by-step instructions in these posts:

    • How to cook rice in the microwave
    • How to cook rice in the oven
    • Mushroom rice
    • Pilau rice

    📋The recipe

    Close up of a potato and onion bhaji with dipping sauces.

    Potato and onion bhajis

    Everyone’s favourite Indian snack – spicy potato and onion bhajis. Now you don’t need to visit your local takeaway – you can make these at home in next to no time.
    Recipe by: Veronica
    Appetizer, Side Dish
    Indian
    Calories 49
    Prep 10 minutes minutes
    Cook 20 minutes minutes
    Total Time 30 minutes minutes
    Servings: 12 bhajis
    Print Pin Comment Bookmark Saved!
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    5 from 3 votes

    (Click the stars to rate this recipe)

    Equipment

    • Sharp Knife
    • Grater
    • Mixing bowl
    • Wok or frying pan

    Ingredients

    • 1 large onion finely sliced
    • 1 large potato grated
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon turmeric
    • 2 teaspoons garam masala
    • ½ teaspoon chili flakes adjust according to how spicy you would like the bhajis to be
    • 1 teaspoon crushed garlic
    • ½ teaspoon crushed ginger
    • ½ teaspoon salt optional
    • 60 g (2 ounces) plain flour
    • 2 tablespoons water
    • ½ cup sunflower or canola oil

    Instructions

    • Peel the potato and onion. Grate the potato and slice the onion into thin slices. Place i a mixing bowl.
    • Add all the spices, the ginger and garlic and the salt and mix well to coat the potato and onion thoroughly.
    • Add the flour and mix through.
    • Add 2 tablespoons cold water and stir thoroughly. You may want to use your hands to mix this really well.
    • Heat the oil in a wok or large frying pan until a piece of potato sizzles and rises to the top when dropped into the hot oil.
    • Drop tablespoons of th mixture into the hot oil and fry for about 3 minutes on each side, until nicely browned and cooked through.
    • Remove from the oil and place on kitchen paper to drain.
    • Repeat until all the potato/onion mixture has been used.
    • Serve as a starter with a selection of dips.

    Notes

    Adjust the chili according to your own taste.
    If you are doubling the recipe to make a larger quantity, you can double up on all the ingredients, but be careful with the chili - you may not want to double this, or it may make the bhajis too spicy.
    Once the potatoes have been grated, do not allow them to stand uncovered for too long or they will start to discolour.  Mix them immediately with the onions and spices.
    When frying the bhajis, do not allow the oil to become too hot or they may burn on the outside before the inside is cooked through. 
    The calories do not take into account the oil used for frying. 

    Nutrition

    Calories - 49kcal | Carbohydrates - 10.7g | Protein - 1.4g | Fat - 0.2g | Sodium - 100mg | Potassium - 163mg | Fiber - 1.2g | Sugar - 0.8g | Calcium - 10mg | Iron - 1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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