Wicklewoods Tasty Onion Bhajis 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

EASY ONION BHAJIS

Easy onion bhajis image

Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack, or eat alongside a homemade Indian curry. You'll be surprised by how easy they are to make

Provided by Lulu Grimes

Categories Side dish, Snack, Starter, Vegetable

Time 50m

Yield Makes 12

Number Of Ingredients 10

Ingredients

2 onions, finely sliced
100g gram flour
½ tsp gluten-free baking powder
½ tsp chilli powder
½ tsp turmeric
1 green chilli, deseeded and very finely chopped
vegetable oil for frying
½ cucumber
150g tub Greek-style yogurt
2 tbsp chopped mint

Steps:

Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter - add a splash more if it feels too stiff.
For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber - squeezing out any extra moisture with your hands - then spoon into a small serving bowl.
Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.

Nutrition Facts : Calories 86 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

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