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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.



  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.