Syn Free Onion Bhajis | Slimming World

I love onion bhajis. Greasy, stodgy, golden oniony balls of glory. These Syn Free Onion Bhajis have the same characteristics as their Indian takeaway brothers, but without the oil, the unhealthiness and without the guilt of eating 17 in one sitting.

Syn Free Onion Bhajis | Slimming World

These onion bhajis are completely syn free and very satisfying indeed. Great on their own or served with a curry. And best of all, if you wish to cook 17 and eat them in one sitting, be my guest.

Syn Free Onion Bhajis | Slimming World

The secret to making perfect Syn Free Onion Bhajis is Frylight. You need to use a decent amount before they go in the oven.

Syn Free Onion Bhajis | Slimming World

Then turn them over halfway through cooking and give them another good spray.

Syn Free Onion Bhajis | Slimming World

Some of you love this Syn Free Onion Bhajis recipe!

If you make this Syn Free Onion Bhajis recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

Love the #pinchofnom onion bhaji recipe #slimmingworld #synfree

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Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Olive Oil flavours are ideal for this Syn Free Onion Bhajis recipe.

Frylight Find Out More

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Syn Free Onion Bhajis | Slimming World

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Syn Free Onion Bhajis

Votes: 26
Rating: 4.04
Rate this recipe!


Prep Time

Cooking Time

Large bhajis 5 Minutes 30 Minutes


Weight Watchers

Slimming World 

59kcal 1

Smart Points



Per Large bhajis Per Large bhajis Per Large bhajis
Please don't take a screenshot. These recipes are updated often!

  1. Prepare the main ingredients - Peel and cut the red onions into thin half moons. Peel and cut the sweet potato into manageable chunks, and grate using a normal cheese grater.
  2. Add both ingredients into a big bowl. Add to that mixture two beaten eggs and the spices.
  3. Mix the mixture. Mix it good. Mix it like you've never mixed anything before. Unless you're a DJ well versed in mixes, stick to your music, you're amazing.
  4. Line a baking tray with greaseproof paper and spray liberally with Frylight. Get your hands dirty and roll the mixture into rough balls. Place onto the baking tray so they're not touching each other. Once arranged, spray again with Frylight, you can't use enough of it.
  5. Place in an oven set at 180°C (fan) for 20-30 minutes, depending on how big you've made the bhajis. About half way through, turn them over using a spatula and spray again with Frylight. If you want them to be crispier, grill them for a few minutes once they're cooked.
  6. 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!



Syn values given are correct at time of writing but may not always be accurate.

This website is unofficial and in no way part of or representative of Slimming World. We’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should any advice given here should not replace the advice of your Slimming World consultant.

Ideally you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although 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 be responsible for any loss or damage resulting for your reliance on nutritional information.

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  1. These went down really well at our recent Slimming World food night. Cut the moons up into small lengths as easier to form the ball shapes. Also I used butternut squash as well as sweet potato, whizzed them in a food processor instead of grating. Looking forward to taking them on picnics etc. Great veggie snack. Thank you.

  2. I made these on Saturday night as a starter before our syn free curry. They were absolutely delicious. My initial mix was a little too dry to hold together, as I had used a rather large sweet potato, so I simply added another beaten egg. When I put them on the baking sheet I wasn’t convinced they would work at all but they came out looking pretty much like restaurant bhajis. Thanks for a brilliant recipe.

  3. 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.

  4. 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.

  5. I’ve made these a couple times, the first time being for a taster session at Slimming World, they went down an absolute treat! Everyone loved them, thank god I doubled the mixture! Really recommend this yummy recipe! They are lush!

  6. Found this recipe after doing a google search for slimming world friendly onion bhajis. They were absolutely delicious and so easy to make. Wish i’d doubled the recipe now. Will be making these again next curry night.

  7. 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.

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

  9. 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!

  10. Still can’t quite believe they are so delicious and syn free! My fakeaways are never going to be the same again. A must have side dish for every curry! Thanks pinch of nom!

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

  11. 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!

  12. 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.

  13. 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.

    1. Hi Janine, sometimes it will depend on the size of the eggs you’re using. We tend to use medium eggs, unless otherwise stated. If you squeeze the grated potato in a tea towel to get rid of as much liquid as possible, this will help them to bind together. Some people have also suggested making them in a silicone muffin tray so that they keep their shape.

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