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

Introduction

Onion bhaji board is a flavorful and vibrant dish perfect for sharing. Crispy onion bhajis are served alongside refreshing chutneys, raita, and a fresh salad, making it an ideal starter or snack for any gathering.

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 (mango recommended)
• Lime pickle

Instructions

1. Step 1: Toss the sliced onions in a bowl with the sea salt flakes and leave for 5 minutes to soften and release moisture.
2. Step 2: In another bowl, whisk together the gram flour, baking powder, chilli powder, and turmeric. Add 100ml water and mix to form a thick batter.
3. Step 3: Stir 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, no more than one-third full, and heat to 180°C (or until a piece of onion sizzles and browns within 20 seconds when dipped in).
5. Step 5: Carefully lower a few tablespoons of the bhaji mixture into the hot oil at a time and fry for 3-4 minutes. Turn using a spider or slotted spoon and cook for another 1-2 minutes until golden and crispy.
6. Step 6: Remove the bhajis and drain on kitchen paper. Season if desired. Keep warm in a low oven while frying 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, chopped green chilli, lemon juice, and a pinch of salt with a splash of water until smooth. Transfer to a small serving bowl.
8. Step 8: Mix the natural yogurt with coarsely grated cucumber and finely chopped mint in a separate bowl to make the raita. Season to taste.
9. Step 9: Toss diced cucumber, chopped tomatoes, finely chopped red onion, chopped coriander, pomegranate seeds, and lemon juice in another bowl to create the salad.
10. Step 10: Arrange the onion bhajis in the center of a large serving board or platter. Place bowls of green chutney, raita, and salad around them along with mini poppadoms, sweet chutney, and lime pickle for extra flavor.

Tips & Variations

• For extra heat, add more chopped green chilli to the bhaji batter or chutney.
• Serve with gluten-free gram flour and baking powder to keep the dish gluten-free.
• Try adding finely chopped spinach or kale to the batter for added greens.
• Use a combination of fresh herbs like mint and coriander for a vibrant chutney flavor.

Storage

Store any leftover bhajis in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven to retain their crispiness. The chutneys, raita, and salad are best eaten fresh but can be kept refrigerated for 1-2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the onion bhajis ahead of time?

You can prepare the batter and slice the onions in advance, but it’s best to fry the bhajis just before serving for maximum crispness.

What can I use instead of gram flour?

Gram flour (besan) is traditional for bhajis as it gives a great texture and flavor, but chickpea flour is a close substitute. Other flours will change the texture and may not hold together as well.

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

Print Recipe

★★★★★

4.5 from 74 reviews

This Onion Bhaji Board recipe features crispy, spiced onion bhajis fried to golden perfection and served with refreshing sides including a vibrant green chutney, cooling raita, and a fresh salad. Accompanied by mini poppadoms, sweet mango chutney, and tangy lime pickle, this dish offers a delightful combination of textures and flavors in a shareable platter, perfect for appetizers or snacks.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Serves 4
• 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
• A splash of water
• Pinch of salt

Raita

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

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 with the sea salt flakes in a bowl and leave to rest for 5 minutes. This helps to soften and draw out moisture.
2. Make the Batter: In another bowl, whisk together the gram flour, baking powder, chilli powder, and turmeric. Add about 100ml of water gradually to create a thick batter consistency. Mix the softened onions, finely chopped green chilli, and chopped coriander into the batter until well combined.
3. Heat the Oil: Pour vegetable oil into a deep pan until it is about one-third full. Heat the oil to 180°C, which you can test by dropping a piece of onion in; it should sizzle and brown within 20 seconds.
4. Fry the Bhajis: Carefully lower a few tablespoons of the onion batter into the hot oil. Fry for 3-4 minutes until golden on one side, then turn them over with a spider or slotted spoon and cook for another 1-2 minutes. Once cooked, drain the bhajis on kitchen paper and season if needed. Keep warm in a low oven or reheat later in an air fryer while frying the remaining batter.
5. Prepare the Green Chutney: Place the mint, coriander, cumin, sugar, chopped green chilli, lemon juice, salt, and a splash of water in a small blender. Blitz until the mixture is smooth. Transfer to a small serving bowl.
6. Make the Raita: Combine the coarsely grated cucumber, natural yogurt, and finely chopped mint in a bowl. Season to taste and set aside.
7. Mix the Salad: In a separate bowl, toss together the pomegranate seeds, diced cucumber, chopped tomatoes (if using), finely chopped red onion, chopped coriander, and lemon juice.
8. Assemble the Board: Arrange the warm onion bhajis in the center of a large serving platter or board. Place bowls of green chutney, raita, and salad around the bhajis. Add extras such as mini poppadoms, sweet mango chutney, and lime pickle to complete the platter.

Notes

• For gluten-free diets, ensure to use gluten-free baking powder.
• Adjust the amount of green chilli to suit your preferred spice level.
• Frying oil temperature is critical to achieve crisp bhajis; use a thermometer for best results.
• Leftover bhajis reheat well in an air fryer to regain their crispiness.
• Feel free to customize salad ingredients based on seasonal availability.

Keywords: onion bhaji, bhaji board, Indian appetizer, fried snacks, gluten-free snacks, green chutney, raita, party platter