Onion Bhaji is a spicy Indian snack-a ball of fried onions. It is usually used as a side dish for various Indian meals. It is now one of the most popular Indian Snack dish. There are many ways to make Onion Bhajis (also referred to as Bhajji, Bhajjiya and Pakora).

At a glance
Diet: Vegetarian
Cooking Method: Frying
Difficulty: Easy
Course / Dish: Appetizer, Snack
Main Ingredient: Potato, Onion
Makes: 12-15

Ingredients

• 2 large tbps of plain flour (if possible then use gram flour)
• 1 large Onion peeled and Chopped into fine strips
• Vegetable Oil for deep frying
*  
• 1/2 tsp Turmeric

• 1/2 tsp Ground cumin

• 1/2 tsp Garam Masala

• Pinch of Salt (adjust to your taste) Optional Ingredients (but you totally want all of these)

• Green Chillies finely chopped (Optional)

• Coriander finely chopped (Optional)

• Fresh Mint Leaves finely chopped (Optional)

Directions:
• Put the flour, salt and spices into a bowl.
• Add enough cold water, mix well to make a thick paste.
• Add Onion strips to the mixture - mix them well.
• Optional - Add finely chopped green chillies or mint leaves or coriander for extra flavour. Mix well.
• Heat oil until a small piece of bread can turn brown quickly.
• Drop egg-sized balls of the mixture into the hot oil.
• Allow balls to cook until golden brown. 8-10 mins.
• Remove with a Slotted spoon so that oil can be drained.

I modified the original recipe because I felt it needed more sauce to coat the cauliflower. And it needed a sweet potato. 

Ingredients: 
Cauliflower - 1 large

Potatoes - 3 large

Onion - 2 finely chopped (I used 5)

Tomato - 3 (I used a whole can of diced tomatoes, that’s about 6 tomatos)

Ginger (paste) - 1/2tsp. 1tsp

Garlic - 4 pieces (paste) (omitted because I didn’t see it on the list)

Cooking Oil – 4tbsp 8tbsp

Coriander leaves - 1 bunch (chopped)

Cumin seeds – 1tbsp 2tbsp

Turmeric -1tbsp 1.5tbsp

Salt - 1tbsp. 

Garam masala – 2tbsp 4tbsp

Coriander Powder - 1tsp 2tsp

Chili powder - 1/2tsp 1tsp

+ Sweet potato - 1 large

Step 1 – Potato and Cauliflower preparation: Peel the skin of potato, cut into medium sized cubes. Now, cut Cauliflower into big size florets. Peels and cube sweet potato. 

Step 2 – Tempering and Frying: Heat vegetable oil in a large saucepan, add finely chopped onions and cumin seeds. Now add ginger garlic paste to the mixture. Fry until onions become golden and translucent. Add finely chopped tomato to the mixture and fry well until everything turns in to creamy sauce. Now add garam masala, corriander powder, chilli powder, turmeric powder and salt.

Step 3 – Add Potato and Cauliflower to masala mixture: When nice aroma comes out combine chopped potatoes and cauliflower with the frying mixture. Make sure that potato and cauliflower doesn’t stick to the pan. Sprinkle a little water and ensure that the potatoes and cauliflower are coated with the curry sauce. Cook it in a low flame until potatoes are cooked nicely. 

Step 4 – Garnishing – Final touch: Turn off the heat and finally garnish the curry with finely chopped coriander leaves.