I can't make a onion bhaji as good as Indian Takeaway one's - newer Indian Chefs may make a different kind of onion bhaji from that of the original, the old chef gave several big - soft centred bhaji's - and the newer Chef makes several big - crispy whole bhaji's. Have never cooked food from India before - onion bhaji's seem easy too make,so have attempted to make them over the Years, have often bought them from the Local Indian Takeaway, the Onion Bhaji seems to be red,or either yellow,so when I make them I add either Paprika or Turmeric. Shop bought bhaji's seem to have chilli in them.