Onion Bajias with Date & Tamarind Chutney

7 November 2016 By


  • Rice bran oil for deep frying
  • 2 large brown onions, sliced into rings or alternatively crushed if round bajias are preferred
  • 1 cup besan/chickpea flour
  • ½ cup rice flour
  • 2 tsp chilli powder
  • ½ tsp cumin powder
  • ¾ tsp ground coriander
  • ¼ tsp gluten free asafoetida powder (Herbie’s Spices)
  • Salt to taste
  • ½ tsp cumin seeds
  • ½ tsp ajwan (carom) seeds
  • 2 tbsp melted ghee
  • 2 tsp garlic, ginger and green chilli paste
  • Water as required
  • Latasha’s Kitchen Date & Tamarind Chutney


  1. To make batter, mix both flours, chilli powder, ground cumin and coriander, asafoetida powder, and salt to taste in a large mixing bowl.
  2. Add the cumin and ajwan (carom) seeds, ghee and garlic, ginger and chilli paste. Combine ingredients well.
  3. Add enough water to make a thick batter of pouring consistency, and beat until smooth.
  4. Peel and prepare onion rings. Pat dry.
  5. Heat oil in a deep fryer or heavy frying pan. Dip the onion slices into the batter, and deep fry until golden in colour.
  6. Drain the bajias on absorbent kitchen paper.
  7. Serve hot with Latasha’s Kitchen Date & Tamarind Chutney or Zingy Tomato Chutney.

Tips: Instead of onion rings crush or chop 1-2 large brown onions finely and mix into the batter to form a thick mixture. Taste batter for salt. Wet hands and make round balls of batter. Deep fry in hot oil for at least 5 minutes, until golden and crunchy. You can also use a medley of thinly sliced vegetables such as potato or sweet potato slices, eggplant, zucchini flowers, mushrooms, spinach leaves or cauliflower florets.