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.
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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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