Onion Bhaji Board with Green Chutney, Raita, and Poppadoms Recipe

Introduction

Onion bhajis are a crispy, flavorful Indian snack perfect for sharing. This onion bhaji board recipe brings together crunchy bhajis with vibrant chutneys and fresh salad for a delightful, colorful spread.

Ingredients

• 2 onions, sliced
• 1 tsp sea salt flakes
• 100g gram flour
• ½ tsp baking powder (gluten-free if needed)
• ½ tsp chilli powder
• ½ tsp turmeric
• 1 green chilli, finely chopped
• 2 tbsp chopped coriander
• Vegetable oil, for frying
• Small bunch of mint leaves, picked
• Small bunch of coriander, roughly chopped
• 1 tsp cumin
• 1 tsp sugar
• 1 green chilli, chopped
• 1 lemon, juiced
• ½ cucumber, coarsely grated
• 150g natural yogurt
• 2 tbsp finely chopped mint
• 4 tbsp pomegranate seeds
• ½ cucumber, diced
• 2 winter or seasonal vine tomatoes, chopped (optional)
• 1 small red onion, finely chopped
• Handful of coriander, chopped
• ½ lemon, juiced
• Mini poppadoms
• Sweet chutney (we used mango)
• Lime pickle

Instructions

1. Step 1: Toss the sliced onions with the sea salt flakes in a bowl and leave to rest for 5 minutes.
2. Step 2: In another bowl, whisk together the gram flour, baking powder, chilli powder, and turmeric. Add 100ml of water to form a thick batter.
3. Step 3: Mix the salted onions, finely chopped green chilli, and chopped coriander into the batter until well combined.
4. Step 4: Pour vegetable oil into a deep pan, filling it no more than a third full. Heat the oil to 180°C or until a piece of onion sizzles and browns within 20 seconds when dropped in.
5. Step 5: Drop a few tablespoons of the onion batter mixture into the hot oil at a time. Fry for 3–4 minutes, then turn carefully using a spider or slotted spoon and cook for another 1–2 minutes until golden and crisp.
6. Step 6: Drain the bhajis on kitchen paper and season immediately. Keep warm in a low oven while you fry the remaining batter, or reheat later in an air fryer.
7. Step 7: To make the green chutney, blend the mint leaves, coriander, cumin, sugar, green chilli, lemon juice, a pinch of salt, and a splash of water in a small blender until smooth. Transfer into a serving bowl.
8. Step 8: In another bowl, mix the natural yogurt, grated cucumber, finely chopped mint, and a pinch of salt to make the raita. Adjust seasoning to taste.
9. Step 9: Toss the diced cucumber, chopped tomatoes (if using), finely chopped red onion, chopped coriander, and lemon juice in a third bowl to make the salad.
10. Step 10: Arrange the bhajis in the center of a large serving platter or board. Place small bowls of green chutney, raita, and salad around them. Add mini poppadoms, mango chutney, and lime pickle as accompaniments.

Tips & Variations

• Use gluten-free baking powder and ensure gram flour is gluten-free if you need a gluten-free version.
• Adjust the amount of green chilli in the bhaji batter and chutney to control the heat level.
• Try adding a pinch of garam masala to the batter for extra warmth and complexity.
• Serve with your favorite chutneys and pickles to add variety to the board.

Storage

Store leftover bhajis in an airtight container in the refrigerator for up to 2 days. Reheat them in an air fryer or a hot oven to keep them crisp. The chutneys and salad are best enjoyed fresh but can be refrigerated separately for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the bhaji batter ahead of time?

It’s best to prepare the batter just before frying to keep the onions crisp and the mixture fresh. If needed, you can prepare it up to 30 minutes in advance and keep it covered in the fridge.

What can I use instead of gram flour?

Gram flour is key for the authentic texture and flavor, but you can try chickpea flour or a mix of rice flour and all-purpose flour. Keep in mind the texture and taste may vary slightly.

Onion Bhaji Board with Green Chutney, Raita, and Poppadoms Recipe

Print Recipe

★★★★★

4.6 from 121 reviews

A vibrant and flavorful Onion Bhaji Board featuring crispy spiced onion bhajis served with refreshing green chutney, cooling cucumber raita, and a tangy mixed salad, accompanied by mini poppadoms, sweet mango chutney, and lime pickle. Perfect for sharing as a delightful appetizer or snack.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Serves 4 as a sharing appetizer 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Indian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Onion Bhajis

• 2 onions, sliced
• 1 tsp sea salt flakes
• 100g gram flour
• ½ tsp baking powder (gluten-free if needed)
• ½ tsp chilli powder
• ½ tsp turmeric
• 1 green chilli, finely chopped
• 2 tbsp chopped coriander
• Vegetable oil, for frying

Green Chutney

• Small bunch of mint leaves, picked
• Small bunch of coriander, roughly chopped
• 1 tsp cumin
• 1 tsp sugar
• 1 green chilli, chopped
• 1 lemon, juiced

Cucumber Raita

• ½ cucumber, coarsely grated
• 150g natural yogurt
• 2 tbsp finely chopped mint

Mixed Salad

• 4 tbsp pomegranate seeds
• ½ cucumber, diced
• 2 winter or seasonal vine tomatoes, chopped (optional)
• 1 small red onion, finely chopped
• Handful of coriander, chopped
• ½ lemon, juiced

Extras

• Mini poppadoms
• Sweet chutney (mango recommended)
• Lime pickle

Instructions

1. Prepare the Onions: Toss the sliced onions in a bowl with the sea salt flakes and leave to rest for 5 minutes. This helps draw out moisture and softens the onions for the bhaji batter.
2. Make the Bhaji Batter: In a separate bowl, whisk together the gram flour, baking powder, chilli powder, and turmeric. Gradually add 100ml water to form a thick batter. Stir in the salted onions, finely chopped green chilli, and chopped coriander until well combined.
3. Heat the Oil: Pour vegetable oil into a deep pan so it fills about one-third of the pan. Heat the oil to 180°C (350°F), testing by dropping a piece of onion in; it should sizzle and brown within 20 seconds.
4. Fry the Bhajis: Carefully drop a few tablespoons of the batter mixture into the hot oil at a time. Fry for 3-4 minutes, then turn them over with a spider or slotted spoon and cook for an additional 1-2 minutes until golden and crisp. Drain on kitchen paper and season to taste. Keep the fried bhajis warm in a low oven or reheat in an air fryer if needed.
5. Prepare the Green Chutney: Blitz the mint leaves, coriander, cumin, sugar, chopped green chilli, lemon juice, a pinch of salt, and a splash of water in a small blender until smooth. Transfer to a serving bowl.
6. Make the Cucumber Raita: Mix the coarsely grated cucumber, natural yogurt, finely chopped mint, and seasoning in a bowl until combined.
7. Assemble the Salad: Toss together the pomegranate seeds, diced cucumber, chopped tomatoes (optional), finely chopped red onion, coriander, and lemon juice in a bowl. Season to taste.
8. Serve the Board: Arrange the onion bhajis in the center of a large serving platter or board. Place bowls of green chutney, cucumber raita, and mixed salad around the bhajis. Add extra mini poppadoms, mango chutney, and lime pickle on the side for a delightful communal experience.

Notes

• Use gluten-free baking powder and gram flour to make this recipe gluten-free.
• Maintain oil temperature carefully to ensure bhajis cook evenly and absorb minimal oil.
• Keep fried bhajis warm in a low oven or reheat in an air fryer to retain crispiness.
• Adjust chilli quantity to suit your preferred spice level.
• Adding seasonal tomatoes to the salad is optional but adds freshness and color.

Keywords: onion bhaji, Indian snack, appetizer, bhaji board, green chutney, cucumber raita, vegetarian, gluten-free snack, fried snacks