If onion bhajis always used to be on the menu but you’re concerned about all that unhealthy fat from the deep fried version these baked bhajis are the perfect solution.
The recipe incorporates wonderful turmeric which is well known for its anti-inflammatory and antioxidant properties thanks to its active ingredient curcumin.
Curcumin is better absorbed when it is consumed alongside piperine. Luckily, piperine can be found in black pepper which is also used in this recipe.
50g gram/chickpea flour
200g onions sliced reasonably thinly
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon cumin seeds (optional)
A pinch of Himalayan salt
A good grind of black pepper
2 – 4 tablespoons water
You can use any onions for this. The photo shows the bhajis made with red onions so they look a little darker than they would if you use brown onions.
The cayenne pepper adds a little heat but this can be left out if preferred.
This quantity makes 4 – 6 bhajis depending on how big you want them to be, but the quantities can easily be doubled (or tripled!) up to make a bigger batch.
Place the sliced onions in a pan over a gentle heat and place a lid on the pan. Allow the onions to soften for around 10 mins.
You don’t want to brown them, so if they don’t seem to be softening fast enough try to resist the temptation to turn up the heat and just allow them to cook for a few minutes longer.
Add half of the turmeric, half of the cumin and half of the coriander to the onions and give them a good stir.
Stir the remaining spices into the gram flour until well mixed.
Add the spiced flour to the onions and stir really well to combine everything.
At this point you’ll probably need to add a bit of water just to get everything to hold together. Try 2 tablespoons at first and if you need more add one tablespoon at a time and give it a good stir after each tablespoon of water is added. You’re looking for a nice sticky mixture but you don’t want it to be too wet.
Dollop spoonfuls onto a baking tray, flatten slightly with a fork then bake at 180 degrees / gas mark 4 for around 15 minutes on each side.
I can bake these without any oil at all and they don’t stick but if you do need a little oil on your baking tray, melt a teaspoon of coconut oil onto the tray by placing into the oven for a few seconds.
Serve with a lovely salad, a wedge of lemon and some cumin spiced carrots or as a tasty starter for an Indian inspired feat.