Onion Bhaji Board with Green Chutney, Raita, and Poppadoms Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Make the Cucumber Raita: Mix the coarsely grated cucumber, natural yogurt, finely chopped mint, and seasoning in a bowl until combined.
- 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.
- 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
