Potato And Onion Bhaji Recipes

BAKED ONION BHAJIS

Baked Onion Bhajis image

A healthier alternative to the deep-fried onion bhajis you find in Indian restaurants. These are baked and exceedingly tasty. They are sweet, tender and very Moorish. Serve hot as an appetizer or starter.

Provided by honeyandspice

Categories Appetizers and Snacks

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

2 teaspoons extra-virgin olive oil, or as needed
5 small onions, thinly sliced
¼ teaspoon chili powder
½ teaspoon ground turmeric
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground ginger
5 tablespoons chickpea flour
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pinch salt
1 tablespoon tomato puree
1 tablespoon water, or as needed
1 tablespoon extra-virgin olive oil, divided, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
Heat 2 teaspoons oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Sprinkle in chili powder and mix. Add turmeric, 1/2 teaspoon coriander, 1/4 teaspoon cumin, and 1/4 teaspoon ginger. Stir well and remove from heat.
Combine chickpea flour, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and salt in a bowl and mix well. Mix in the onions and tomato puree; add a little water until mixture is wet and easy to stir.
Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons of the onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon.
Bake in the preheated oven for 20 to 25 minutes. Drizzle remaining oil over the bhajis and continue baking until golden brown, about 25 minutes.

Nutrition Facts : Calories 60 calories, Carbohydrate 6.8 g, Fat 3.3 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 30.3 mg, Sugar 2.3 g

GEETA AUNTIE'S POTATO (AND VEGETABLE) BHAJI

Geeta Auntie's Potato (and Vegetable) Bhaji image

Quick, easy, Indian recipe to make for two. Double or even triple and serve to guests along with basmati rice and naan.

Provided by phosmane

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 2

Number Of Ingredients 9

Ingredients

4 potatoes, peeled and diced
1 tablespoon vegetable oil
1 red onion, minced
1 large tomato, diced small
1 teaspoon garam masala, or more to taste
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon white sugar
1 tablespoon chopped fresh cilantro

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
Heat vegetable oil over medium heat; saute onion, stirring frequently, until fragrant, 2 to 3 minutes. Add tomato and cook until onion is softened and tomato is tender, 5 to 10 minutes. Stir potatoes, garam masala, cayenne pepper, salt, and sugar into onion-tomato mixture; simmer, stirring frequently, until flavors have blended, about 5 minutes. Stir cilantro into potato mixture and cook for 1 minute.

Nutrition Facts : Calories 433.8 calories, Carbohydrate 84.6 g, Fat 7.7 g, Fiber 11.9 g, Protein 10.2 g, SaturatedFat 1.3 g, Sodium 617 mg, Sugar 8.6 g

ONION BHAJIS RECIPE BY TASTY

Onion Bhajis Recipe by Tasty image

We're celebrating Holi-a holiday celebrated across India on the last full moon day of the Hindu lunisolar calendar month to mark the beginning of spring-by making these crispy, perfectly seasoned onion bhajis!

Provided by Aleya Zenieris

Categories Sides

Time 40m

Yield 24 bhajis

Number Of Ingredients 12

Ingredients

neutral oil, for frying
3 medium yellow onions, halved
1 ½ teaspoons kosher salt, plus more for sprinkling
1 ½ teaspoons ground coriander
1 ½ teaspoons chili powder
1 ½ teaspoons ground cumin
1 teaspoon ground turmeric
1 small green chile, seeded if desired, finely chopped
3 tablespoons fresh cilantro leaves, finely chopped
1 ½ cups chickpea flour
4 tablespoons water
Red and green chutney, for serving

Steps:

Fill a large pot fitted with a deep fry thermometer halfway with oil. Heat over medium heat until the temperature reaches 325°F (160˚C). Place a wire rack over a baking sheet and set nearby.
Set a mandoline slicer to ¼ inch and place over a large bowl. Carefully slice the onions on the mandoline, letting them fall into the bowl below (alternatively, use a sharp knife to cut the onions into ¼-inch-thick slices and add to the bowl). Sprinkle the salt over the onions, toss to coat, and let sit for about 5 minutes to draw out excess moisture.
Add the coriander, chili powder, cumin, and turmeric to the onions and use tongs to toss until evenly coated, using your hands to break up any pieces of onions still stuck together. Let sit for 15-30 minutes, until the onions have softened.
Add the green chile and cilantro and toss to combine. Add ½ cup of the chickpea flour and toss to coat the onions. Add 2 tablespoons of water and continue to toss until the water is absorbed. Repeat with another ½ cup gram flour and 2 tablespoons water. Add the remaining ½ gram flour and toss until the onions are coated in a thick, homogeneous batter. If the batter is too clumpy, add 1-2 more tablespoons of water and toss until smooth.
Use your hands to grab a small clump of the onion mixture (a bit smaller than a golf ball) and very carefully drop into the hot oil (don't compact the clump too much; the edges should be somewhat scraggly and loose). Add 1-2 more clumps, making sure not to overcrowd the pot. The oil temperature should remain between 300-325°F (150-160˚C). Fry the bhajis for 3-5 minutes, flipping once or twice as needed for even browning, until deep golden brown in color. Use a spider or slotted spoon to transfer to the wire rack to drain. Immediately sprinkle with a bit of salt. Repeat with the remaining batter, letting the oil return to temperature between batches.
Serve the onion bhajis with red and green chutney.
Enjoy!

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