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Onion bhajis with lime yoghurt dipping sauce

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To be added in QA

  • Serves6
  • Prep time15 minutes


  • 1 tbs chopped coriander
  • 2 garlic cloves, finely grated
  • 1½ tsp finely grated ginger
  • ¼ cup (35g) chickpea flour
  • ¼ cup (45g) rice flour
  • 1 tsp chilli powder
  • 1 tsp yellow mustard seeds, toasted, coarsely ground
  • ¾ tsp fennel seeds, toasted, coarsely ground
  • ½ cup (125ml) iced water
  • 1 small red onion, very thinly sliced
  • Vegetable oil, for deep-frying

Lime yoghurt dipping sauce

  • ½ cup (140g) plain yoghurt
  • ½ cup coriander leaves
  • ½ cup mint leaves
  • ½ long green chilli, seeded (optional)
  • 1 lime, zest finely grated, juiced

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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 11/2 mins or until golden brown and crisp. Using a slotted spoon, transfer bhajis to a baking tray lined with paper towel. Sprinkle with salt.
  3. Step 3

    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.
  4. Step 4

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