Food & Drink Magazine

Onion Bhaji

By Eatouteatin
Onion Bhaji
I found this recipe on the Internet and think there are a few similar examples but loved it and thought I would share it with you.  I tinkered a little bit with ingredient quantities and as I have tried it a few times now so, I am fairly happy with the final version.
These bhajis are supposedly healthier as they are oven baked.  I suppose they are a bit healthier than deep fried bhajis but there is still quite a bit of oil used which is important for the authentic taste.  Anyway, I didn't cook them in an attempt to be healthy but rather a way of making our home cooked curries a little more interesting.  It certainly worked as they are delicious.
To make 4 bhajis:
3 medium onions (half chopped against the grain and half the other way)
1.5 tablespoons of Gram Flour
1 tablespoon tomato puree
Ground Cumin
Ground Coriander
Chilli Powder
Ground Ginger
Ground Turmeric
Olive oil
Butter (to grease the dish)
What to do:
First you need to make the onion mixture.
Onion Bhaji Gently fry the onions in a little olive oil for 10 minutes.  Add half tsp of cumin, coriander, chilli and ginger.  Add 1 tsp of turmeric.  Continue to cook for a further 2 minutes and remove from the heat.
Onion Bhaji Next, mix the gram flour with half a tsp of cumin and half a tsp of coriander, salt and pepper.
Onion Bhaji Then, add the onion mixture to the flour, mix in the tomato puree and enough water to make the mixture wet but not sloppy so it can be shaped into a bhaji (2 or 3 tbl spoons).  
Onion Bhaji Divide the mixture into 4 and place onto a buttered oven dish with a spoon.  Flatten with the back of the spoon to make about 1 inch thick.
Bake for 25 minutes in a preheated oven (160 degrees c), brush with a little olive oil and return to the oven for a further 20 minutes or until golden brown.  Trust me - you will never buy bhajis again.

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