Recipe: Atul Kochhar’s onion bhaji recipe


Spice up your life with this tasty bhaji recipe from P&O Cruises Food Hero and Michelin starred chef, Atul Kochhar

Atul Kochhar’s onion bhaji

Makes 12 bhajis

Preparation: 15 minutes

Cooking time: 3 minutes



1 kg red onions, thinly sliced

1 tsp red chili powder

3 tsp toasted cumin seeds

2 tbsp coriander powder

2 tsp dried fenugreek leaves (kasuri methi)

Salt to taste

300g besan or chickpea flour (enough to sprinkle and mix)

Water (a few drops, or enough to hold the onions together)

Vegetable oil to deep fry

2 tsp chaat masala

Mint and tamarind chutney

How to make

1. Mix the sliced onions, salt, red chili powder, cumin powder, coriander powder and fenugreek leaves.

2. Sprinkle the chickpea flour lightly over the mixture, stir and add a few drops of water to hold the mixture together.

3. Pre-heat the deep fat fryer. Using your hands, make small, loose dumplings of onion and place them gently in the deep fat fryer basket.

4. Fry until crisp and light brown in colour.

5. Remove from the fryer and place on a tray lined with kitchen towel.

6. To serve, sprinkle with chaat masala and enjoy with mint and tamarind chutney.

Find out more about P&O Cruises Food Heroes and on board dining, as well as Atul Kochhar cruises.

This website uses cookies to give you the very best user experience. By using our website, you agree that we can place cookies on your device. For more information see the 'About Cookies' link at the bottom of this page.