Onion Bhaji Board with Green Chutney, Raita, and Crispy Poppadoms Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Make the Raita: Combine the coarsely grated cucumber, natural yogurt, and finely chopped mint in a bowl. Season to taste and set aside.
- 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.
- 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
