MOB Kitchen’s Onion Bhaji with poached egg

  • Serves: 4
  • Prep: 10 mins
  • Cook: 20 mins

Spice up your brunch with these crispy bhajis - top with poached British Lion eggs for the best breakfast ever.


  • 4 Red Onions
  • Handful of Coriander Leaves
  • 3cm Ginger, grated
  • 1 Tsp Ground Coriander
  • 1 Tsp Cumin Seeds
  • 1 Tsp Curry Powder
  • 1 Tsp Baking Powder
  • 1 Tbsp Gram Flour
  • 100ml Water
  • 8 British Lion eggs
  • Mango Chutney, to serve
  • Salt


  1. Slice your red onion, chop your coriander and grate your ginger. 
  2. Add the red onion, ginger, 3/4 of the coriander leaves, ground coriander, cumin seeds, curry powder, baking powder, gram flour, a pinch of salt, and water into a mixing bowl. Mix the ingredients with your hands until combined.
  3. Pour a glug of vegetable oil into a frying pan. Take a small handful of the bhaji mixture and shape using your hands. Once the oil is hot, add your shaped bhajis into the pan and fry for a few minutes on each side, until crisp and golden brown. Set aside and repeat until all the bhaji mixture has been used
  4. Fill a large saucepan with water and bring to a boil. Add a pinch of salt, then stir the water with a wooden spoon to create a whirlpool effect. Crack your British Lion egg and gently lower into the centre of the pan. Cook for 3-4 minutes until your whites are set but your yolks are still beautifully runny. Repeat this step for each egg. 
  5. Stack two bhajis on a plate and pop two poached eggs on top. Drizzle with mango chutney and sprinkle on the remaining coriander. Dig in!

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