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Baked Onion Bhajis

The appeal of these bahjis is that they are oven baked rather than deep fried. They freeze really well and can be reheated from frozen at 180C fan for 15 – 20 minutes. This recipe is medium hot so adjust to your preferred level of heat.

900g onions (peeled and trimmed weight), finely sliced

2 tsp fine salt

5 cm piece ginger, grated

2 tsp cumin seeds

1/2 tsp turmeric

1/2 tsp kashmiri chilli

2 tsp ground coriander

4 tbsp chopped coriander, leaves and stalks

4 bird’s-eye chillis, finely chopped

150 g gram flour

3 tbsp rapeseed oil

Put the sliced onion in a bowl, add the salt and toss together. Cover and leave to macerate for an hour.

Preheat the oven to 180C fan and line a baking tray with baking parchment.

After an hour, squeeze the onions releasing more liquid. Add the ginger, cumin seeds, turmeric, kashmiri chilli, ground coriander, fresh coriander and bird’s-eye chillis. Sieve the flour over the onions and using your hands, give everything a really good mix. The mixture should be able to form into balls, however if your mixture is too dry, add a dash of water.

Form into balls approx 5cm in diameter and place on the place prepared baking tray. Repeat until all the balls are made. Place in the oven for 30-40 minutes.

Eat when warm or cold or can be frozen and cooked from frozen in an oven preheated to 180C for 15-20 minutes

Baked onion bhajis

Baked onion bhajis

Jules
The appeal of these bahjis is that they are oven baked rather than deep fried. They freeze really well and can be reheated from frozen at 180C fan for 15 - 20 minutes. This recipe is medium hot so adjust to your preferred level of heat.
No ratings yet
Prep Time 20 mins
Cook Time 40 mins
macerating 1 hr
Course Snack, Starter
Cuisine Indian
Servings 20 bhajis
Calories 67 kcal

Ingredients
  

  • 900 g onions (peeled and trimmed weight) finely sliced
  • 2 tsp fine salt
  • 5 cm gigner grated
  • 2 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp kashmiri chilli powder
  • 4 tbsp chopped coriander including stalks
  • 4 bird's-eye chilli finely chopped
  • 150 g gram flour
  • 3 tbsp rapeseed oil

Instructions
 

  • Put the sliced onion in a bowl, add the salt and toss together. Cover and leave to macerate for an hour.
  • Preheat the oven to 180C fan and line a baking tray with baking parchment.
  • After an hour, squeeze the onions releasing more liquid. Add the ginger, cumin seeds, turmeric, kashmiri chilli, ground coriander, fresh coriander and bird's-eye chillis. Sieve the flour over the onions and using your hands, give everything a really good mix. The mixture should be able to form into balls, however if your mixture is too dry, add a dash of water.
  • Form into balls approx 5cm in diameter and place on the place prepared baking tray. Repeat until all the balls are made. Place in the oven for 30-40 minutes. 
  • Eat when warm or cold or can be frozen and cooked from frozen in an oven preheated to 180C for 15-20 minutes

Nutrition

Calories: 67kcalCarbohydrates: 9gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 715mgPotassium: 135mgFiber: 2gSugar: 3gVitamin A: 7IUVitamin C: 3mgCalcium: 17mgIron: 1mg
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