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Dom's own recipe Dahl

These crispy sweet red onion bhajis are so crunchy and delicious that I struggle not to eat them all while I am preparing them for the retreats! 


- 6 large red onions

- 1 vegetable stock cube

- 1 tsp cumin

- 1 tsp ginger

- 1 tsp ground black pepper

- 1 tsp garam masala paste

- 1 tsp paprika

- 1 tsp corriander

- 1 tsp of cayenne pepper

- gluten free flour

- coconut milk

- sunflower oil

The Method 

This recipe will make around 18 bhajis, for a smaller quantity simply halve the ingredients.

Cut your red onions in to halves and then cut them into thin slices trying not to cry too much. Traditional bhajis use white onion but I like the sweetness that you get from red onions. Add all of your herbs and spices as well as 8 heaped teaspoons of flour and mix this in, add coconut milk until the onions are covered in a light batter. 

Wet your hands in a bowl so that the mixture doesn't stick to your hands and make them into small balls a bit larger than the size of a golf ball. Carefully drop these into preheated oil and leave to cook until crispy and golden brown. Serve with a dollop of humous and some sliced cucumber.

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