Onion Bhaji Board with Green Chutney, Raita, and Fresh Salad Recipe

Introduction

Onion bhaji board is a delightful Indian-inspired appetizer perfect for sharing. Crispy, spiced onion fritters are served alongside fresh chutneys, raita, and a vibrant salad, creating a colorful and flavorful feast for any occasion.

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 to soften.
2. Step 2: In a separate 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 softened onions, chopped green chilli, and chopped coriander into the batter until well combined.
4. Step 4: Pour vegetable oil into a deep pan until it’s about one-third full. Heat the oil to 180°C (350°F), or test by dropping a piece of onion in—it should sizzle and brown within 20 seconds.
5. Step 5: Carefully lower a few tablespoons of the batter mixture into the hot oil at a time. Fry for 3-4 minutes, then turn using a spider or slotted spoon and cook for another 1-2 minutes until golden and crisp.
6. Step 6: Remove the bhajis and drain on kitchen paper. Keep warm in a low oven while frying the rest, or reheat later in an air fryer.
7. Step 7: To make the green chutney, blitz the mint leaves, coriander, cumin, sugar, chopped green chilli, lemon juice, and a pinch of salt with a splash of water in a small blender until smooth. Transfer to a serving bowl.
8. Step 8: Mix the natural yogurt with finely chopped mint and season to taste to make the raita.
9. Step 9: Toss the grated cucumber, diced cucumber, chopped tomatoes, finely chopped red onion, chopped coriander, and lemon juice in a bowl to make 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 the bhajis. Add mini poppadoms, mango chutney, and lime pickle to complete the board.

Tips & Variations

• Use gluten-free baking powder and gram flour to keep the bhajis gluten-free.
• Add finely chopped spinach or grated carrot to the batter for extra color and nutrition.
• Serve with extra lime wedges for a zesty finish.
• For a milder version, reduce or omit the green chilli.

Storage

Store any leftover bhajis in an airtight container in the fridge for up to 2 days. Reheat them in an air fryer or oven to restore their crispiness. Keep chutneys and salad components refrigerated and consume within 1-2 days for freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the bhaji batter in advance?

It’s best to mix the batter just before frying to maintain its texture and freshness. However, you can slice and salt the onions a few hours ahead and refrigerate them.

What can I use if I don’t have gram flour?

Gram flour (chickpea flour) gives bhajis their distinctive texture and flavor, but you can substitute with a mix of rice flour and plain flour, though the result will be slightly different.