National Vegetarian Week: Recipe of the day Tuesday - Baked onion bhaji
I have been using this recipe for years, and have found that if these are par cooked they freeze really well. I always have some of these stored in the freezer to serve before an Indian meal! They are baked so are healthier than the fried alternatives. Why not give these a try today?
Adapted from Jeena's Kitchen blog
Ingredients:
5 small onions, cut into slices
5 tbsp chickpea flour
1/2 tsp salt
1/4 tsp cumin
1/2 tsp Coriander
olive oil
1 large tsp tomato puree
1 and 1/4 egg cup measure of water
Spices for the pan:
1/2 tsp turmeric
1/2 tsp ground coriander
1/4 tsp cumin powder
1/4 tsp ginger powder
1/4 tsp chilli powder
Method:
- Drizzle a little oil into a large pan/wok and gently cook the onions until they start turning soft and translucent in colour, do not brown them or over cook them.This should take no longer than 10 minutes, keep stirring the onions so they do not overcook.
- When the onions are ready sprinkle in the chilli powder and mix well. Straight after add the turmeric, cumin, ginger and coriander. Stir well again then switch off the heat.
- In a bowl place the chickpea flour, salt, coriander and cumin, mix together well. Now place the onions into the bowl and mix well again.
- Once the flour mixture has coated all of the onions place the tomato puree into a shot glass/small egg cup and fill with water. Mix the tomato puree with the water then pour this into the onion mixture.
- Fill the shot glass/small egg cup just one quarter full with water and add to the onion bhaji mixture, stir very well. The mixture should be wet and easy to stir but not watery or too sloppy in texture. If you added too much water add a few pinches of flour till you get the right consistency.
- Drizzle some oil onto a baking tray, place two tablespoons of the onion bhaji mixture onto the oven tray per onion bhaji - flatten a little with the back of a spoon. Place into a hot oven at 180C for 10 minutes.
- After 10 minutes take the onion bhajis out of the oven. Drizzle a little oil over the tops of the onion bhajis, and place back in the oven for 5-10 minutes or until golden brown.
- For the full deep fried effect of the onion bhajis you must drizzle on the oil half way through.
- When the onion bhajis are golden brown they are ready. Take out of the oven and remove straight from the tray to a plate.
