onion bhaji’s

onion bhaji’s

Onion Bhajis are something that I’ve loved for as long as I can remember. If we ever bought Indian food, I would always insist on ordering bhajis, I could even quite happily eat them on their own. So, that’s what I’ve done here. I thought I would share my onion bhaji recipe with you as it is, so that you could decide on what you wanted to pair them with.. If you want to pair them with anything at all! Traditionally, Bhaji’s are fried in oil, however I like to make mine healthier, and oven cook them. Once you try these, you’ll see that they really don’t need frying, as all of their spices are delicious the way they are. Whatever way you decide to eat these, I hope you love them as much as I do!

 

onion bhaji’s

makes 8 individual small/medium sized bhajis

ingredients

3 medium onions

2 tsp turmeric

1 tsp ground coriander

2 tsp ground cumin

1 tsp chilli powder

1 tsp ground ginger

1 tsp cumin seeds

1 tbsp oil

3 tbsp millet flour

2 tbsp tomato puree

4 tbsp water

pinch salt, to taste

 

method

PREHEAT YOUR OVEN TO 225 C / 437 F

1. Firstly peel and finely slice your onions. Then, drizzle the oil into a pan on a medium-high heat, and add in the onions. Fry for about 3-4 minutes, stirring constantly to avoid burning. Then, add in the turmeric, ground coriander, ground cumin, chilli powder, ground ginger and cumin seeds. Stir, and fry for 3 more minutes. This might be fairly dry, but don’t worry, just keep stirring to avoid the spices sticking to the pan.

2. After this, remove the onion mixture from the heat and add in the tomato purée, water, pinch of salt and flour. Using your hands or a spatula, mix together into a fairly wet mix. It will be quite delicate.

3. Take a spoonful of your mix, and press into a ball shape. Place onto a non stick oven tray, or sheet of baking parchment. Repeat this until all of your mixture has been used up. Then, add them into the oven and cook for about 12-15 minutes, or until the outside of the bhajis look crisp.

4. When the bhajis have cooked, remove from the oven, and remove from the tray using a spatula. Serve and enjoy!

 

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6 comments:

  1. I want to make these soon but notice there is a missing ingredient; after the 2 T tomato puree, it says, ” 1/2 tsp ground ” but no ingredient is listed. Could it be the coriander that is referenced after the cumin seeds? Probably it will still taste yummy without the mystery ingredient but perhaps you could let me know. Thanks, Maggie

    1. Hi Rachelle! Thank you so much! I definitely think you could use chickpea flour, but you might need to use more of it than millet – start with the same amount as the millet flour, and then add a spoonful of extra flour at a time, if needed, until you get the right consistency. I hope this helps, and I hope you like them!! 🙂

  2. Hi Harriet, Thank you so much for your reply. I will definitely give them a try with the chickpea flour for Valentine’s evening.
    Best wishes to you!
    Rachelle

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