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My review
Baked Onion Bhajis
honeyandspice
"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."
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Ingredients
1 h 10 m servings 60Original recipe yields 8 servings (8 bhajis)
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- If your local supermarket doesn't stock chickpea flour, you can find it in Indian specialty stores.
Nutrition Facts
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Newest
5/6/2018
These Onion Bhajees are absolutely fab, they taste wonderful and far less fattening than a deep fried version, I've made them 3 times now, and my guests keep coming back for more, I serve them w...