Onion Bhajis with Tomato and Chilli Sauce

Rachel Allen adds a twist to a time-honoured Indian snack and serves it with spicy tomato sauce
By Rachel Allen
Onion Bhajis with Tomato and Chilli Sauce
  • Rating:
  • Serves: 4 as a snack
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 3 green chillies, seeds removed and chopped
  • 0.5 cans canned chopped tomatoes
  • 1 clove garlic, crushed
  • 2 tsp caster sugar
  • 2 tsp brown sugar
  • 1 tbsp white wine vinegar
  • 2 tbsp water
  • 0.5 tsp salt and black pepper

For the bhajis

  • 110 g plain flour
  • 2 tsp baking powder
  • 1 tsp chilli powder
  • 2 eggs, beaten
  • 150 ml water
  • 4 onions, thinly sliced
  • 2 tbsp chopped chives
  • 1 litres vegetable oil, for frying


For the sauce, tip all the ingredients into a small saucepan and simmer with the lid off for 10 minutes, until it has reduced by half. Season to taste, and serve at room temperature.

For the bhajis, sieve the flour, baking powder and chilli powder into a bowl and make a well in the centre. Whisk the eggs with the water and stir into the flour, beating well, to make a smooth batter.

Stir in the onions and chives, and season with salt and pepper. Heat the oil in a wok or deep-fryer, and when hot, fry dessertspoons of the onion and batter mixture. Fry for about 5 mins on each side, until golden, and drain the bhajis on kitchen paper. Serve hot, with the tomato and chilli sauce.

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