Onion Bhajis

These slimming-friendly Onion Bhajis have the same flavours as those from the Indian takeaway, but are perfect for anyone calorie counting or following a diet plan such as Weight Watchers.

Syn Free Onion Bhajis | Slimming World | Slimming World-2

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

These Onion Bhajis are super tasty – great on their own or served with a curry. We’ve got loads of curry recipes to choose from!

Syn Free Onion Bhajis | Slimming World | Slimming World-2

How many Calories are in these Onion Bhajis?

There are 59 Calories in each of our Slimming friendly Onion Bhajis. This means it falls into our Everyday Light recipe category. 

This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What diets are these Onion Bhajis suitable for?

This recipe is suitable if you’re gluten free without making any substitutions!

You could also enjoy these Onion Bhajis if you’re dairy free. 

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

Syn Free Onion Bhajis | Slimming World | Slimming World-2

How Weight Watchers friendly is this Onion Bhajis recipe?

These Onion Bhajis have just 1 Point each! They’re a great side dish for any curry, or even just to eat as a snack.

How to make these Onion Bhajis

Making this recipe really couldn’t be easier. Here’s a summary;

  • Finely slice or grate the vegetables

steps - Syn Free Onion Bhajis | Slimming World | Slimming World-1

  • Sprinkle over the spices and mix well with the egg

steps - Syn Free Onion Bhajis | Slimming World | Slimming World-1

  • Divide into 12 and either place each bhaji onto a lined baking tray, or press into a muffin tin
  • Spray well with Low Calorie Cooking Spray and bake until crisp

steps - Syn Free Onion Bhajis | Slimming World | Slimming World-1

  • Serve with you choice of accompaniment below

What should you should serve with Onion Bhajis?

Any of the following go really well with Onion Bhajis – these all make great accompaniments to a tasty curry!

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values. 

Do you need any special ingredients to make these Onion Bhajis?

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You don’t need anything unusual to make this recipe – it’s really easy and simple to make.

The onion in this recipe should be sliced very thinly. If it’s not you may find that the Onion Bhajis tend to fall apart and not really hold their shape.

We use mandolin like this one, which you can pick up from Amazon.

Syn Free Onion Bhajis | Slimming World | Slimming World-2

Can you cook Onion Bhajis another way?

This recipe can only be cooked using the method below .

How do you know when these Onion Bhajis are cooked?

You should cook these Onion Bhajis until they are crispy and golden. They should be tender in the middle.

This should take approx 30 minutes in the oven.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

Syn Free Onion Bhajis | Slimming World | Slimming World-2

How long can you keep Onion Bhajis in the fridge?

Once you’ve made these, ideally you should eat it within 4 hours.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Onion Bhajis in the fridge for approximately 3 days or so. 

Can I freeze Campfire Stew?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat these Onion Bhajis?

From chilled: Place on a baking tray and cook in an oven preheated to 170ºC for 10-15 minutes until crispy.

From frozen: Allow to defrost, and cook as above.

Some of you love this Onion Bhajis recipe!

bhajis-yasminj_sw
One of our Instagram followers @yasminj_sw made this dish and loved it!
bhajis swuk_ashleigh
Another of our Instagram followers @swuk_ashleigh made this dish and loved it too!

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Onion Bhajis| Slimming & Weight Watchers Friendly

Votes: 89
Rating: 3.82
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Servings

Prep Time

Cooking Time

Bhajis 5 Minutes 30 Minutes

Calories

WW

Carbs

59kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per Bhajis Per Bhajis Per Bhajis
Suitable For Freezing icon Gluten Free icon Dairy Free icon
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INGREDIENTS
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INSTRUCTIONS
  1. Preheat the oven to 180ºC. Peel and cut the red onions into thin half moons, you can use a mandolin for this. Peel and cut the sweet potato into manageable chunks, and grate using a mandolin or a normal cheese grater. Be sure to follow product safety instructions carefully if using a mandolin, to avoid injury.
  2. Put the onions and sweet potato into a large bowl, then add the two beaten eggs, salt and pepper and the spices
  3. Mix the mixture thoroughly
  4. Then either: Line a baking tray with greaseproof paper and spray liberally with Low Calorie Cooking Spray. Roll the mixture into rough balls. Place onto the baking tray so they're not touching each other. Once arranged, spray again with Low Calorie Cooking Spray. Or: Spray a 12 hole muffin tray with a decent amount of Low Calorie Cooking Spray, then divide the mixture equally between all 12 moulds. Press them down firmly and spray the top with more Low Calorie Cooking Spray
  5. Place in the oven for 20-30 minutes, depending on how big you've made the bhajis
  6. About half way through, turn them over using a spatula and spray again with Low Calorie Cooking Spray
  7. If you want them to be crispier, grill them for a few minutes once they're cooked
  8. Serve and enjoy however you'd like them. Lovely with a bit of fresh coriander, salt and pepper

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.

[recipe]

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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63 Comments
  1. Made these tonight as a starter for the family they were delicious! But nxt time il cut the onions into quater moons has the onions were rather large and took alot of room on baking tray.

  2. Tried this after recipe recommended, Made the recipe in full on Saturday. Was a bit sweet, but tasty.
    Cooked just the sauce on its own tonight, and left in some chilli seeds, and slightly less almond milk, to use up the fresh ingredients,was really delicious, and sauce thicker. Some in the freezer for another night.

  3. These were amazing – much nicer than shop bought ones. No one could believe I made these myself lol.

    Glad I followed the top tip for muffin tins from Holly as the non-muffin tin batch came out as one big onion bhaji and didn’t crisp up correctly.

  4. I tried to make these the other day and although I sprayed liberally with fry light they stuck like crazy. What I could get off tastes great. I tried some in a muffin tin but those stuck too. Next time I might try muffin cases too.
    Just wondering if I used too much egg as I couldn’t get the mixture to form balls it just blobbed.
    Any suggestions or tips for next time I really want to make then again.

  5. Made these last weekend along with the sweet potato pakoras….Was difficult not to eat them before the curry was made

  6. Delicious! I also used a muffin tray to portion them out. I’ve made a batch three days in a row now, they are a must savoury side or snack!

    1. Hi Rebecca
      You can use either really, but we prefer to use red as they have a slightly milder and sweeter taste

  7. Followed the recipe without making any changes – they were gorgeous! So tasty lots of flavour, exactly like a bhaji, without the grease. Have saved this recipe, a winner, thankyou!

  8. Hi Kate… we’ve made these a couple of times now & absolutely LOVE them!!! Our only issue is that there are just the 2 of us & we only use half the mixture at a time. Do you know if I can freeze the mixture before I put the eggs in? Lou. x

    1. Hi Lou
      We’ve not tried freezing them so I’m not sure how well it would hold up, but, if you want to reduce the number of portions you can click on the number of servings box and adjust it to whatever you want. The ingredients will then be adjusted accordingly.

  9. Made them with two eggs but even when I was forming them they felt too wet. They didn’t stick together. Too much egg or maybe not enough sweet potato. Even though they fell.apart they are absolutely gorgeous.

  10. When I try to print your recipes it says “this website has been reported as unsafe” and will not allow me to print.

    1. Hi Janet,

      We have a few technical issues with the print button – rest assured the website is safe! We’re working on sorting the print issues 😊

  11. mine were too wet too. should use 2 medium eggs i reckon. or just take the hit on. SW say to use the gram flour – i think it would be worth it

  12. Hiya just wondering can u make these up in advance before cooking and would u add everything or just have it all prepped
    Thanks debbie

  13. Two eggs not enough to bond them together. I just ended up with a mess of onions and sweet potato on the baking tray (and I used two huge duck eggs)!

    Tasted good though.

  14. Hi all – Tried making these & although the taste was delicious they completely fell apart. Has anyone found an optimum amount of egg to use? I even put the sweet potato in a tea towel like someone else suggested (to dry it all out) but didn’t help. I’m thinking you might actually need more egg to bind it all together??

    Really want to nail these as they are so tasty. Thanks!

  15. Would using a regular potato or no potato at all work? a little too sweet for me…
    Also going to add chilli powder and a finely chopped chilli next time.
    Thank you

  16. Only had a muffin tray in the shape of hearts…my OH thought I was being romantic, not that I had no choice 🤣 As a big foodie, and a huge fan of an Indian take away I wasn’t sure what he would make of them, but he thoroughly enjoyed them, and said I can make them again! Lol! Thanks guys!

  17. Hi. Your instructions say to divide into 12 but on the nutritional info it gives info for it divided by 8. Just want to clarify that the (approx) calories are definitely for that quantity of onion and potato as stated in the ingredients list divided by 8 please?

  18. My expectations of these were very low when I started to mix the ingredients as they did not hold together. However I put them in a muffin tin and halfway through cooking transferred to a baking sheet. Oh wow!! They are absolutely delicious. I cannot believe something so simple is packed so full of flavour. Made them to go with a curry I’m making for tonight, Pinch of Nom naturally.

  19. Lovely but needs more spice. I would say a tablespoon of each. I ended up topping with chilli flakes . Served with a cucumber raitia

  20. These are fab! Just had them to accompany my homemade, sw friendly, tandoori chicken chunks…. far more satisfying than rice, and probably healthier, too! Thanks, Pinch of Nom……. nom.nom.nom.nom

    1. Hi Tony
      You could prepare the onions and sweet potato the day before. Keep keep covered and in the fridge. I wouldn’t advise mixing the egg in ahead of time though. Eggs are best fresh and you would also run the risk of moisture seeping out of the onions and sweet potato overnight and making your bhajis soggy.
      Hope this helps

    1. You can make a nice dip for these with some fat free natural yogurt, mint and lemon juice. (I also like to add a little pinch of sweetener!) 🙂

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