Onion Bhajis, Baked - Recipe
Onion bhajis are a great appetiser or even a snack, and with this recipe for baked onion bhajis you can enjoy a healthier alternative with still all the great taste!
Serves 8 bhajis
1hr10m
Ingredients:
For the bhaji Mix
5 small onions, sliced 5mm thick
5 tablespoons chickpea flour
1 pinch salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
extra virgin olive oil, as needed
1 tablespoon tomato puree
water, as needed
Spices fore the pan
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon chilli powder
Method
Preheat the oven to 200 C / Gas 6.
Line a large baking tray with baking parchment.
Gently sweat the onions off in a frying pan with some oil until they turn translucent, about 6-8 minutes. (Sweating onions - Add the onions to the oil, stir onions into the oil so they are coated, put the lid on and leave them for 3-4 minutes. Take the lid off, stir and put the lid back for another 3-4 minutes. Repeat this (if needed) until the onions are soft and translucent but NOT browning.)
Sprinkle in the chilli powder and mix. Then add the turmeric, cumin, ginger, coriander and stir well. Remove from the heat.
Place the chickpea flour, salt, coriander and cumin into a medium bowl and mix well. Add the onions and tomato puree into the bowl and mix. Add a little bit of water to get the correct consistency, it should be wet and easy to stir, but NOT sloppy.
Drizzle some oil onto the tray you prepared, place 2 tablespoons of the onion mix onto the tray for each bhaji, flatten slightly with the back of the spoon.
Bake in the middle of the oven for 20-25 minutes, then drizzle a little oil on top of the bhajis and bake for an additional 25 minutes or until golden brown.
Serve hot, enjoy.