Onion Bhaji

Menu Part: 
Cuisine Type: 
8 servings

Bhajji is a spicy Indian snack that is similar to potato fritters and is a popular street food in India. This version uses cumin, turmeric, cayenne and onions.


Vegetable oil as needed
2 onions
1 egg, beaten
11⁄2 cups chickpea or all-purpose flour
Sparkling water as needed
2 tbsp. clarified butter
1 tbsp. fresh cilantro, minced
1⁄2 tsp. ground cumin
1⁄2 tsp. ground turmeric
2 pinches cayenne
2 pinches dried oregano, crushed


1. Heat vegetable oil in fryer or wok to 350°F.

2. Cut onion in half from stem to root and slice into ¼-in. thick slices.

3. In bowl, beat egg, flour and enough sparkling water to make pancakelike batter. Whisk in butter, add remaining herbs and spices. Let rest 30 minutes.

4. Stir onions into mixture and let sit 5 minutes.

5. Placed small mounds of onion into wok or fryer. Fry on one side until crisp and brown, then turn over and fry other side. Remove bhajis and drain on rack or paper towel before serving. Serve with yogurt dip or mango chutney.

Recipe by National Onion Association

More From FoodService Director

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

FSD Resources