I love Indian food. I spent some time there many years ago and have always loved the aromatic combinations of spices involved in the dishes. I ate mostly vegetarian options while I was there as I was a little bit unsure about the meat and they have remained firm favourites.
Onion Bhajis are top of the list of choices when eating in Indian restaurants. I have always been loathe to try making them at home as I am not a fan of deep fat frying. Instead, I decided to try creating baked bhajis as a healthier option. I had no idea if these would work but decided it was worth having a go.
I was delighted with how they turned out. They were light on the inside and nicely crispy on the outside. The feedback from my
Guinea Pig s guests was excellent. I will definitely be making these again.
- 4 onions
- spray oil
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 tablespoon tomato puree
- 100g chickpea flour /gram flour
- Peel and finely slice the onions
- spray a little oil in the pan and fry the onions slowly until soft and golden brown
- stir in spices
- add the tomato puree and mix well
- pour into a bowl and add the chickpea flour, mixing well
- add 2-3 tablespoons of water to moisten the mix
- roll into balls and place on baking trays- flatten with the back of a spoon
- cook in the oven at 180C for around 30 mins
- serve with salad and mango chutney (Raita works well too)
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