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How to make healthy baked onion bhajis

Saturday, July 30, 2016

Love Indian food but don't like deep frying? Instead of oily deep fried Bhajis, try making these healthy baked versions instead. Light on the inside, nicely crispy on the outside and totally delicious! An experimental recipe that totally paid off!


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 Pigs guests was excellent.  I will definitely  be making these again.

 

 

Ingredients

  • 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

Instructions

  • 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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