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Wild Garlic Onion Bhajis decorated with wild garlic flowers
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5 from 1 vote

Wild Garlic Onion Bhajis

The humble onion bhaji has been transformed by adding ribbons of wild garlic into the batter.
Course: Side Dish
Cuisine: Indian
Keyword: beer, chickpea flour, cumin seeds, curry powder, gram flour, ground coriander, ground cumin, onion, salt, wild garlic
Servings: 16 bhajis


  • 100 grams chickpea flour also known as gram flour
  • 3 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1.5 tbsp medium curry powder
  • 1 handful wild garlic leaves
  • 1 large white onion
  • 100-150 millilitres beer or water
  • oil for frying


  • Mix together the chickpea flour and spices in a bowl.
  • Rinse the wild garlic leaves and pat dry.
  • Thinly slice the wild garlic and the onions and add them to the spiced chickpea flour mix.
  • Toss the wild garlic ribbons and the sliced onion to ensure they are well coated.
  • Slowly add the first 100ml of the beer (or water) and stir until a smooth, thick, sticky batter has formed around the wild garlic and onions. You may not need the extra 50ml of beer - use as required.
  • Cover the bottom of a heavy bottomed sauce pan or frying pan with 1-2cm of oil.
  • Heat the oil to roughly 165C. You can test that the oil is ready by dropping a small amount of batter into the oil - it should bubble immediately.
  • Scoop up roughly 1 heaped tbsp of the onion bhaji mix and carefully spoon into the oil. Repeat with a few more spoonfuls, being careful not to overcrowd the pan.
  • Let the first batch of bhajis cook for 4-5 minutes or until they are golden brown.
  • Carefully turn the bhajis over and cook for another 4-5 minutes until golden.
  • Remove the bhajis from the oil once cooked and drain on kitchen paper.
  • Repeat the process until you've used all of the mix.
  • Serve while still hot.


If you want to make the bhajis ahead of time, allow to cool completely and keep covered until required. Reheat in an oven for 15-20 minutes at 180C or until piping hot.