Onion Bhajis with tomato and chilli sauce

Serves 4 as a starter

I sometimes serve these with a tomato salsa (page), which is good and light.


  • 110g (4oz) plain flour
  • 2 tsp baking powder
  • 1 tsp chilli powder
  • 2 eggs, beaten
  • 150ml (1/4 pint) water
  • 4 onions, thinly sliced
  • 2 tbsp chopped chives
  • Oil, for deep frying
  • For the Tomato and Chilli Sauce
    • 25g (1oz) green chillies (2-3depending on size) deseeded and chopped
    • ½ x 400g (14oz) tin chopped tomatoes
    • 1 clove of garlic, crushed
    • 1 dst caster sugar
    • 1 dst brown sugar
    • 1 tbsp white wine vinegar
    • 2 tbsp water
    • Salt and pepper


  1. Put all the ingredients into a small saucepan and simmer with the lid off, for 10 min, until reduced by half.  Keeps for a week or two.
  2. First make the Tomato and chilli sauce. 
  3. Then sieve the flour, baking powder and chilli powder into a bowl.
  4. Make a well in the centre, add the eggs, and whisk those and the water into the flour to make a smooth batter. 
  5. Mix in the onions and chives.  Season with salt and pepper. 
  6. Just before serving, heat the oil to about 170c/325f.Pop in dessertspoons of the onions and batter and fry for about 5 mins on each side, until golden, then drain on kitchen paper. 
  7. Serve with tomato and chilli sauce.