Baked Onion Bhajis

We love Indian food, even the fried stuff, which is really weird for me. I love all of the onion bhajis, the samosas and the pakoras - I love them all!

When I stumbled across a baked onion bhaji recipe, I knew I just HAD TO try it out! The result was actually pretty good, they were spicy, sweet and totally moreish. I'm definitely making them again!


BAKED ONION BHAJIS
Makes 8
Adapted from Jeena’s Kitchen – Onion Bhaji

Ingredients
For the bhaji mix
5 small yellow onions
5 T chickpea (besan/garbanzo) flour
Pinch of salt
¼ t cumin
½ t ground coriander
Extra virgin olive oil
1 T tomato puree
Water as required

Spices for the pan
½ t turmeric
½ t ground coriander
¼ t ground cumin
¼ t ground ginger
¼ t chili powder/flakes

Method
1. Preheat the oven at 200°C/400°F.

2. Line a baking tray (pan) with parchment paper.

3. Peel and chop the onions into ½ cm (1/5 inch) slices. Gently sweat the onions off in a frying pan (skillet) with some oil until they turn translucent (no more than 10 minutes).

4. Sprinkle in the chili powder and mix. Add the turmeric, cumin, ginger, coriander and stir well. Remove from the heat.

5. Place the flour, salt, coriander, cumin into a medium bowl and mix well. Add the onions and tomato puree into a 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.

6. Drizzle some oil onto the prepared tray (pan), place 2 T of the onion mix onto the tray for each bhaji, flatten slightly with the back of the spoon.

7. Bake on the middle shelf of the oven for 20-25 minutes, drizzle a little oil on top of the bhajis and bake for an additional 20 minutes or until golden brown. Serve hot, enjoy!