Curtis Stone’s onion bhajis with lime yoghurt dipping sauce

Served with a tangy yoghurt dipping sauce, these onion bhajis are the ultimate veggie starter for any feast.

6 as a starter




  • 1 tbs chopped coriander
  • 2 garlic cloves, finely grated
  • 1 1/2 tsp finely grated ginger
  • 1/4 cup (35g) chickpea flour
  • 1/4 cup (45g) rice flour
  • 1 tsp chilli powder
  • 1 tsp yellow mustard seeds, toasted, coarsely ground
  • 3/4 tsp fennel seeds, toasted, coarsely ground
  • 1/2 cup (125ml) iced water
  • 1 small red onion, very thinly sliced
  • Vegetable oil, for deep-frying

Lime yoghurt dipping sauce

  • 1/2 cup (140g) plain yoghurt
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 1/2 long green chilli, seeded (optional)
  • 1 lime, zest finely grated, juiced



In a medium bowl, combine the coriander, garlic and ginger. In a small bowl, combine the chickpea flour, rice flour, chilli powder, mustard seed, fennel seed and 3/4 tsp salt. Add flour mixture to coriander mixture and use a wooden spoon to combine. Add the water and stir until a thin batter forms and some small lumps remain. Stir in the onion.


Half-fill a large heavy saucepan with oil. Heat oil to 180°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Working in batches, cook 1-tbs portions of onion mixture for 1 1/2 mins or until golden brown and crisp. Using a slotted spoon, transfer bhajis to a baking tray lined with paper towel. Sprinkle with salt.


To make the lime yoghurt dipping sauce, place yoghurt, coriander, mint, chilli, if using, lime zest and 1 tbs lime juice in a blender. Blend until smooth. Season with salt.


Transfer bhajis to a serving plate and serve with dipping sauce.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.