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Crispy Golden Spelt Onion Bhajis, Quick and Easy Snack

Golden crispy spelt onion bhajis stacked on a dark slate board with mint yogurt dip and lime wedges alongside.

Crispy spelt onion bhajis are pan-fried onion fritters made with spelt flour instead of the usual gram flour. The batter clings to thin onion strands and fries up light, not heavy.

Spelt gives the crumb a gentle, nutty background and a slightly more cohesive bite than gram flour, thanks to its gluten. A little rice flour in the mix keeps the shell crisp instead of doughy.

You slice the onions thin, salt them briefly to draw out moisture, then coat them in a spiced batter thick enough to hold together. Fry in small batches so each bhaji gets space and the oil stays hot.

Serve them straight from the oil with a cool mint yogurt dip on the side.

Why You'll Love This Recipe

  • Spelt flour gives a lighter, less dense crumb than gram flour
  • Ready in under an hour with pantry spices
  • Fries up crisp on the outside, soft inside
  • Easy to double for a shared snack plate
Onion bhaji fritters bubbling in hot oil in a dark wok, a slotted spoon lifting one out mid-fry.

Ingredient Notes

  • spelt flour: Gives a slightly nutty flavor and a more cohesive batter than gram flour thanks to its gluten. Whole spelt flour works too but makes a denser bhaji.
  • rice flour: Keeps the shell crisp instead of doughy. Cornflour works as a substitute in the same amount.
  • onions: Slice thin, about 2 to 3 mm, so they cook through in the frying time. Yellow or red onions both work.
  • yogurt: Use plain, unsweetened yogurt for the dip. Coconut yogurt makes it dairy-free.
  • green chili: Optional if you prefer a milder bhaji. Leave it out and add extra chili powder instead.
A hand reaching for a crispy onion bhaji from a shared platter on a linen tablecloth beside a glass of chai.
Prep Time 20 mins
Cook Time 20 mins
Rest Time 10 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 4
Estimated Cost: 1.60
Calories: 233
Best Season: all_year_round
Dietary: Contains Dairy, Contains gluten (spelt), dairy-free adaptable, High Fiber, Vegetarian
Description

These crispy spelt onion bhajis swap the usual gram flour for spelt, giving the batter a lighter, slightly nutty crumb that stays crisp even a few minutes after frying.

Ingredients
    For the Bhajis
  • 2 onions (large (about 400 g); thinly sliced, 2 to 3 mm)
  • 1 tsp salt (for salting the onions)
  • 150 g spelt flour
  • 30 g rice flour (or cornflour)
  • 1/2 tsp baking powder
  • 1/2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder (adjust to taste)
  • 2 cloves garlic (grated)
  • 1 tsp fresh ginger (grated)
  • 1 green chili (finely chopped, optional)
  • 3 tbsp fresh coriander leaves (chopped)
  • 100 cold water (to 120 ml; added gradually)
  • 750 ml neutral oil (for frying)
    • For the Mint Yogurt Dip
  • 100 g plain yogurt
  • 2 tbsp fresh mint leaves (chopped)
  • 1 tbsp lemon juice
  • 1 pinch salt
Instructions
    Prep the Onions
  1. 1
    Halve and thinly slice the onions, about 2 to 3 mm thick, and place in a colander set over a bowl. Sprinkle with 1 tsp salt, toss, and let sit for 10 minutes to draw out moisture.
  2. 2
    Squeeze the onions firmly with your hands to remove excess liquid, then transfer to a large mixing bowl.
    3. Make the Batter
  3. 3
    Add the grated garlic, ginger, chopped green chili, and chopped coriander leaves to the onions. Toss to combine.
  4. 4
    In a separate bowl, whisk together the spelt flour, rice flour, baking powder, turmeric, cumin, ground coriander, and chili powder.
  5. 5
    Tip the dry mix over the onions and toss with your hands until every strand is coated.
  6. 6
    Add cold water 1 tablespoon at a time, mixing gently, until the mixture holds together as a thick, sticky paste that coats the onions without pooling at the bottom of the bowl.
    7. Fry the Bhajis
  7. 7
    Heat the oil in a 24 cm / 9.5-inch wok or 3-quart / 2.8 L deep pot to 180 C / 350 F.
  8. 8
    Drop tablespoon-sized clumps of the onion mixture into the oil, no more than 4 to 5 at a time so the temperature doesn't drop. Fry for 3 to 4 minutes, turning once, until deep golden brown and crisp all over.
  9. 9
    Lift out with a slotted spoon and drain on a paper towel-lined sheet pan. Let the oil come back to 180 C / 350 F before starting the next batch, skipping this step is the main reason bhajis turn out greasy or soggy.
  10. 10
    Repeat with the remaining mixture, making about 16 bhajis in total.
    11. Mint Yogurt Dip
  11. 11
    Whisk the yogurt, chopped mint, lemon juice, and a pinch of salt together in a small bowl. Serve alongside the hot bhajis.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 233kcal
% Daily Value *
Total Fat 19g30%
Saturated Fat 2g10%
Cholesterol 3mg1%
Sodium 600mg25%
Potassium 300mg9%
Total Carbohydrate 42g15%
Dietary Fiber 4g16%
Sugars 5g
Protein 7g15%
Vitamin A 60 IU
Vitamin C 5 mg
Calcium 40 mg
Iron 1.5 mg
Vitamin E 1 mg
Vitamin K 3 mcg
Thiamin 0.15 mg
Riboflavin 0.1 mg
Niacin 1.5 mg
Vitamin B6 0.2 mg
Folate 25 mcg
Vitamin B12 0.1 mcg
Phosphorus 120 mg
Magnesium 25 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Squeeze the onions dry before mixing, or the batter turns runny.
  • Do not crowd the pot, fry 4 to 5 clumps per batch.
  • Let oil return to 180 C / 350 F between batches for an even crisp.
  • Serve within 15 minutes of frying for the best texture.
Keywords: spelt onion bhajis, crispy onion bhajis, spelt fritters, spelt snack recipe, onion bhaji recipe

Equipment

  • 24 cm / 9.5-inch wok or 3-quart / 2.8 L deep pot
  • slotted spoon
  • deep-fry or instant-read thermometer
  • mixing bowls
  • colander
  • paper towel-lined sheet pan

Tips

  • Salt the sliced onions for 10 minutes before mixing so the batter clings instead of turning watery.
  • Squeeze the onions dry by hand to stop the oil from spitting during frying.
  • Keep the oil at 180 C / 350 F using a thermometer, checking it between batches.
  • Fry only 4 to 5 clumps at a time so the oil temperature doesn't drop.
  • Let the oil come back up to temperature before adding the next batch to avoid greasy bhajis.

Variations

  • Swap the cumin and ground coriander for 1 tbsp curry powder for a milder, rounder spice profile.
  • Stir in 2 tbsp grated carrot or chopped spinach for extra color and texture.
  • Add 1/2 tsp ajwain (carom) seeds for a more traditional Indian bhaji flavor.

Storage and Reheating

Store leftover bhajis in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 200 C / 400 F for 8 to 10 minutes, spread out on a sheet pan, until hot and crisp again.

Skip the microwave, since it steams the batter and turns the shell soft. If you want to freeze them, cool completely first, freeze in a single layer for up to 2 months, then reheat from frozen in the oven at 200 C / 400 F for 12 to 15 minutes.

Serving Suggestions

Serve crispy spelt onion bhajis hot, straight from the oil, with the mint yogurt dip for scooping. A squeeze of fresh lemon over the top cuts through the richness.

They work well as part of a curry night spread alongside dal and rice, or on their own with a pot of chai. For a casual gathering, pile them on a platter with tamarind chutney and lime wedges.

Read it online: https://greatbritishspeltrecipes.com/recipe/crispy-spelt-onion-bhajis/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!