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.
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NutritionPer Serving
- Calories59
- Carbs9g
- Protein3g
- Fat2g
- Saturates0.4g
- Sugars3g
Your dishes
You’re amazing, look at the Onion Bhajis dishes you’ve made…
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 to know in the blurb!
Bet you thought Onion Bhajis were off the menu on a slimming diet? Absolutely not!
A delicious side to any Indian curry, or served as part of a buffet banquet, these Onion Bhajis will blow your mind! Serve with a cooling mint and yogurt sauce for dipping.
Made with only a handful of wholesome ingredients, you can be sure there are no nasty surprises and only good, honest fakeaway food. You can either bake these on a baking tray, or press into a muffin tin for a more defined shape. Whichever method you choose, the only problem you’ll have is bickering over who gets the last one!
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 or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make these Onion Bhajis?
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.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Be sure to follow the product safety instructions carefully if using a mandolin, to avoid injury.
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‘Brilliant recipe that can be adapted for gluten free with no substitutions. They're a great side dish for any curry or even a snack.’
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You can use either a baking sheet or a muffin tin for this recipe. A good non-stick baking tray like this one from Amazon is a kitchen essential!
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.
Step 1
Preheat the oven to 180ºC. Peel and cut the red onions into thin slices. 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.
Step 2
Put the onions and sweet potato into a large bowl, then add the two beaten eggs, salt and pepper and the spices
Step 3
Mix the mixture thoroughly.
Step 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.
Step 5
Place in the oven for 20-30 minutes, depending on how big you’ve made the bhajis.
Step 6
About half way through, turn them over using a spatula and spray again with low calorie cooking spray.
Step 7
If you want them to be crispier, grill them for a few minutes once they’re cooked.
Step 8
Serve and enjoy however you’d like them. Sprinkle with a bit of fresh coriander, salt and pepper, if you like.
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.
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.
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 these Onion Bhajis?
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.
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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.
-
Prep Time
5 MINS
-
Cook Time
30 MINS
- KCals 59
- Carbs 9G
Instructions
- Preheat the oven to 180ºC. Peel and cut the red onions into thin slices. 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.
- Put the onions and sweet potato into a large bowl, then add the two beaten eggs, salt and pepper and the spices
- Mix the mixture thoroughly
- 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 sprayOr 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
- Place in the oven 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 low calorie cooking spray
- If you want them to be crispier, grill them for a few minutes once they're cooked
- Serve and enjoy however you'd like them. Sprinkle with a bit of fresh coriander, salt and pepper if you like
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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Recipe notes
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103 comments
See what others have to say
DebfaThursday 5th October 2017
Feel this is a silly question but…..Do you need to turn them if they are in a muffin tin?
steveSaturday 16th September 2017
too wet next time im going to squeeze the juice out of the sweet potato like i would for a rosti (in a tea towel)
Jon GaleSaturday 9th September 2017
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.
DebbieFriday 8th September 2017
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
Emma TSunday 10th September 2017
Hi Debbie,
These should be ok to be made in advance. Just make sure you refrigerate them before cooking ????
Cheryl anMonday 4th September 2017
Can’t wait to try these ????
Emma TMonday 11th September 2017
Hi Cheryl,
Hope you enjoy them!
LauraSunday 3rd September 2017
Thanks, just had this as a start to my week and it was so tasty! love your site.
Emma TMonday 11th September 2017
Hi Laura,
So glad you enjoyed them!
MoragWednesday 23rd August 2017
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
Emma TMonday 11th September 2017
Hi Morag,
No two eggs are the same so if you think it is too wet, then you would need to add some extra of the dry ingredients ????
Katrina VieiraFriday 11th August 2017
Could I use a normal potato as not keen on sweet potato??
Emma TMonday 11th September 2017
Hi Katrina,
Yes you can ????
Janet JamesFriday 21st July 2017
When I try to print your recipes it says “this website has been reported as unsafe” and will not allow me to print.
Emma TTuesday 12th September 2017
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 ????
Janine BraniganMonday 10th July 2017
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.
LouThursday 29th June 2017
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
KateFriday 30th June 2017
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.
Kay burdenSunday 11th June 2017
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!
KateFriday 16th June 2017
Hi Kay
Glad you liked them
RebeccaFriday 2nd June 2017
Hi ! Does it make a difference using brown onions? Thanks
KateSunday 11th June 2017
Hi Rebecca
You can use either really, but we prefer to use red as they have a slightly milder and sweeter taste
MicheleTuesday 30th May 2017
Made these tonight, yummy
KateSaturday 29th April 2017
Hi Jo
Glad you like them 🙂
CorrieTuesday 18th April 2017
We’res the recipe for making it?
KteWednesday 12th April 2017
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!
CarlFriday 7th April 2017
Made these last weekend along with the sweet potato pakoras….Was difficult not to eat them before the curry was made
KateTuesday 11th April 2017
Hi Carl
We have the same problem! 🙂
JennyWednesday 5th April 2017
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.
GillSaturday 11th February 2017
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.
HollyTuesday 7th February 2017
Delicious! I found it useful to put the mixture into a cupcake/muffin tray for the oven. They keep their shape much better.
BeckyTuesday 31st January 2017
These are amazing! Thanks ladies! X
KateSunday 5th February 2017
Hi Becky
Glad you like them 🙂
RebeccaWednesday 18th January 2017
Made these for a sw taster. The onions & potato were big so I added an extra egg. They were delicious!
KateThursday 19th January 2017
Hi Rebecca
They go down well we take them to tasters too 🙂
MichelleSaturday 22nd October 2016
Amazing! Loved them! More egg needed but I think it depends on how big your onions are!
LesleyTuesday 4th October 2016
Sorry this comment was supposed to be against the satay chicken receipe
LesleyTuesday 4th October 2016
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.
JuiaTuesday 6th September 2016
We loved these. Even my fussy husband!
MegFriday 26th August 2016
These looks delicious, can they be frozen?
trish barnardSaturday 20th August 2016
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.
MollySunday 13th March 2016
Definitely going to try this. Looks delicious!
KaySunday 20th March 2016
Hope you enjoy it Molly!
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