Yumi’s Sriracha Onion Bhaji

 Endless Possibilities with Yumi’s Sriracha Hommus

Makes 18


3 large brown onions, peeled and thinly sliced
1 x tub Yumi’s Sriracha Hommus, plus extra to serve
120g rice flour
25g finely grated ginger
3 cloves garlic, crushed
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 tbsp fennel seed, grounds in a mortar and pestle
1/2 tsp ground turmeric
1 tsp sea salt
2 stalks curry leaves
High smoke point oil, to deep fry


  1. Combine all ingredients (except oil) in a large bowl and use clean hands to combine well.  Press a small portion of the mixture into a ¼ cup measuring cup, pressing down firmly to compress, then tap the mixture out and flatten between your hands.  Repeat to make 18 bhaji.
  2. Heat oil to high heat in a deep saucepan or deep fryer.  Fry bhaji, 2-3 at a time, for 2 mins or until deep golden in colour.  Drain on paper towel.  Serve hot with extra Yumi’s Sriracha Hommus.
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