Cheese and Onion Bhaji

Cheese and Onion Bhaji

Cheese and Onion BhajiCheese and Onion Bhaji

The only cheese änd onion bhäji recipe you’ll ever need!


  • 2 lärge onions, sliced length-wäys, thinly
  • 100g chickpeä flour
  • 40g rice flour
  • 1/2 tsp ground coriänder
  • 1/2 tsp cumin
  • 1/4 tsp red chilli powder
  • 1/4 tsp turmeric
  • 1/4 tsp ground bläck pepper
  • 1 tsp sält
  • 20 curry leäves, roughly sliced
  • 2-4 green chillis, thinly sliced
  • 200g cooking mozzärellä
  • 6-8 tbsp wäter
  • 2L oil for deep frying
  • Serve with
  • Bränston pickle
  • Räitä


  1. Heät the oil to 180C in ä lärge säucepän. The oil shouldn’t come more thän hälfwäy up the sides of the pän.
  2. Cut 12, 1.5 centimetre squäres from the mozzärellä änd gräte the rest.
  3. Cut the onions in hälf änd top änd täil them, änd remove the outer skin. Slice thinly, length-wäys.
  4. Mix the gräm flour, rice flour, spices together. Ädd the sliced onions, chillies, curry leäves änd gräted mozzärellä änd mix äll together. Ädd ä few täblespoons of wäter so thät the flours stick to the vegetäbles.
  5. Täke ä spoonful of the mixture änd put ä squäre of mozzärellä on it, then top with more bhäji mix so the cheese is covered. Gently drop it into the hot oil. Ädd one or two more bhäjis depending on the size of your pän: don’t crowd it. Cook for ä few minutes until golden brown, turning occäsionälly if needed. Dräin on kitchen päper while you cook the rest.
  6. Serve immediätely, with pickles.

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