Birmingham Onion Bhaji Cob
Crispy, spiced South Asian onion bhajis served inside a soft, buttered Midlands bread roll with tangy mango chutney.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Large mixing bowl
- •Deep heavy-based frying pan or saucepan
- •Slotted spoon
- •Kitchen paper
- •Bread knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 20 g
- carbs
- 62 g
- fibre
- 6 g
- protein
- 12 g
- calories
- 480 kcal
Instructions
- 1
Place the sliced onions and fine sea salt into a large mixing bowl.
- 2
Scrunch the onions firmly with your hands and leave for 10 minutes to release their natural moisture.
- 3
Sprinkle the gram flour, rice flour, ground cumin, ground coriander, and turmeric over the salted onions.
- 4
Add the chopped green chillies and fresh coriander, mixing firmly until a sticky, clingy batter forms without extra water.
- 5
Heat the vegetable oil in a deep heavy-based frying pan on the hob to 175°C.
- 6
Shape golf-ball-sized portions of the onion batter and drop them carefully into the hot oil in batches.
- 7
Fry the bhajis for 3 to 4 minutes, turning once, until deeply golden-brown and crisp throughout.
- 8
Transfer the fried bhajis onto a plate lined with kitchen paper to drain excess oil.
- 9
Slice each soft white cob in half horizontally and butter both cut sides generously.
- 10
Spread a tablespoon of sweet mango chutney over the base of each buttered cob.
- 11
Place two hot, crisp bhajis inside each cob, press the top down gently, and serve immediately.
Chef's tips
Avoid adding water to the batter because the salted onions release enough moisture to bind the flour, ensuring maximum crunch. Keep your frying oil steady at 175°C so the gram flour cooks through without the exterior browning too quickly.
Ingredient substitutions
- salted butter → dairy-free plant butter for a fully vegan sandwich
- soft white cobs → soft floury baps or brioche rolls
- sweet mango chutney → spicy mint and coriander raita or tamarind sauce
Storage
Cooked bhajis can be cooled and stored in an airtight container in the fridge for up to two days.
Reheating
Reheat refrigerated bhajis on a baking tray in a fan oven at 180°C for 6 to 8 minutes until crisp before assembling the cob.
Common mistakes to avoid
- •Adding tap water to the batter mixture, which turns the bhajis heavy and greasy.
- •Using oil that is too cold, causing the bhajis to absorb grease rather than crisping.
- •Using a crusty, tough bread roll instead of a light and pillowy soft Midlands cob.
Serving suggestions
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