Onion Bhaji with Spiced Slaw Recipe
This recipe is rated 5.0 out of 5.
Crispy, golden onion bhajis meet a punchy, fragrant slaw in this flavour-packed dish — perfect for loading into warm, flaky parathas. From the crackle of mustard seeds to the crunch of perfectly fried onions, this dish is a sensory delight, like all good street food should be!
You will need
Serves 4
For the bhaji:
- 2 red onions, thinly sliced
- 1 teaspoon garam masala
- 1 heaped teaspoon salt
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 3 tablespoons chickpea flour (besan flour), plus more if needed
- Handful fresh coriander
- Vegetable oil, for frying
For the slaw:
- 1/4 cabbage, shredded
- 1 carrot, grated
- 30ml vegetable oil or mustard oil
- 1 tablespoon black mustard seeds
- 1 teaspoon chilli flakes (optional)
- 1 garlic clove, minced
- 20 curry leaves (optional)
- 1 teaspoon desiccated coconut
- Salt, to taste
To finish:
- 4 frozen parathas
Recipe: Simon Toohey
Directions
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Step 1
Place the sliced onions in a large bowl with the garam masala, salt, cumin seeds, and turmeric. Mix well with your hands and let sit for 20 minutes to allow the salt to draw out moisture from the onions.
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Step 2
Add the chickpea flour and chopped coriander to the onion mixture and mix thoroughly to form a thick, sticky batter. If it’s too loose to hold together, add a little more chickpea flour.
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Step 3
Place the shredded cabbage and grated carrot in a large bowl. In a small pan, heat the oil over medium heat, then add the mustard seeds and chilli flakes (if using). Once the seeds begin to pop, add the garlic, curry leaves, and desiccated coconut. Cook for 1–2 minutes, until the coconut is golden and fragrant.
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Step 4
Pour the spiced oil mixture over the cabbage and carrot, add salt to taste, and toss everything together until well combined.
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Step 5
Heat a generous amount of oil in a frying pan to 180°C. Dip a tablespoon into the hot oil, then use it to scoop and gently drop spoonfuls of the onion mixture into the pan. Fry in batches until golden brown and crisp. Drain on paper towel and sprinkle with a little salt.
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Step 6
Alternatively, lightly oil the bhajis and cook them in an air fryer until crisp.
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Step 7
While frying the bhajis, heat a separate pan over medium heat and cook the frozen parathas until puffed and golden on both sides. Place cooked parathas on a plate and cover with a tea towel to keep them soft and foldable.
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Step 8
Fold the parathas and plate them with a generous serving of onion bhajis and spiced slaw. Enjoy immediately while hot and crispy.
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Recipe: Simon Toohey
