VEGGIETASTIC

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Baked onion bhajis

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 moreish. Serve as an appetiser or starter.

Ingredients

Makes: 8 bhajis

For the bhaji mix

• 5 small onions, sliced 5mm thick
• 5 tablespoons chickpea flour
• 1 pinch salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• extra virgin olive oil, as needed
• 1 tablespoon tomato puree
• water, as needed

Spices for the pan

• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/4 teaspoon chilli powder

Method

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

• Preheat the oven to 200 C / Gas 6. Line a large baking tray with baking parchment.
• Gently sweat the onions off in a frying pan with some oil until they turn translucent, about 6-8 minutes.
• Sprinkle in the chilli powder and mix. Add the turmeric, cumin, ginger, coriander and stir well. Remove from the heat.
• Place the chickpea 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.
• Drizzle some oil onto the prepared tray, place 2 tablespoons of the onion mix onto the tray for each bhaji, flatten slightly with the back of the spoon.
• 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 25 minutes or until golden brown. Serve hot, enjoy!

And as always have a chilled day from the Viking