Onion Bhaji

Onion bhaji is a deep‑fried snack from the Indian subcontinent, often served as a starter or street‑food item. The dish is believed to have originated in South Indian and Gujarati kitchens, where chickpea flour (besan) is a staple for fritters. Key ingredients include thinly sliced onions, gram flour, spices such as cumin, coriander, turmeric, and chili, plus fresh herbs like coriander leaves; the batter is typically bound with a little water and sometimes rice flour for extra crunch. A great version is defined by its contrast: a shatteringly crisp, golden exterior encasing soft, caramelised onions, with a balanced heat and no greasiness. Regional variations abound: in Mumbai, bhajis are often laced with green chilies and ginger; in Gujarat, shredded spinach or potato may be added; in southern India, curry leaves and black mustard seeds appear. London’s Temple Prince, as noted by food‑travel creator Mark Wiens, is a standout venue for onion bhaji, serving a rendition that exemplifies the ideal texture and spice profile. Wiens has highlighted the venue’s ability to achieve a light, non‑greasy finish that keeps the onion flavour forward. Whether eaten with tamarind chutney or alongside a curry, the onion bhaji remains a beloved global comfort food, with each region and chef adding its own twist.