Healthy Onion Bhaji recipe
I like eating Indian food. I especially enjoy crispy onion bhajis, ideally covered in mango chutney. Last night, we were eating curry, and I decided to work out a bhaji recipe.
I had a look online, had a chat with my mum (an awesome cook), and muddled something together, that tasted pretty awesome. Try it out for yourself below (and try my Sweet Potato and Parsnip soup too…)
I warn you, I am a non technical cook. I firmly believe a happy cook just throws stuff in a pan, rather than measuring 18g of this and 3.5 medium egg yolks of that. I suspect that if you ignore everything I’ve written below except the bits in bold, it’ll still work.
- 4 medium onions
- Spices: turmeric, coriander, cumin, ginger
- Garlic paste
- Tomato puree
- Chop the onions into mediumish slices. Don’t dice them, have loads of nice long strips. Throw them in a pan with plenty of oil, and fry them until they are stinging your eyes something rotten.
- Chuck in loads of the spices above. Add a dash of chilli powder too. Keep stirring until it smells good enough to eat.
- While that’s cooking, get a big baking dish, put a good splash of oil in it, and pop it in the oven at roughly 180°C.
- Take a biggish mixing bowl, and pour in some flour. I used about 1/4 of a bag (250g), but whatever looks right to you, you can always add more. ‘Proper’ recipes use buckwheat flour. Good luck finding that in your local supermarket, and normal flour tasted fine.
- Add more spices to the flour, especially the turmeric.
- Pour the spiced onions into the flour bowl. Mix them with a big wooden spoon, until all the onion is coated in flour.
- Squirt a nice amount of garlic and tomatoe into a small glass, top it up with water, and give it a good stir. Mix it all together until you have a gooey paste. I used about 1/2 a glass of water (150ml) total.
- Spoon out lumps onto the baking tray, and cook until brown.