To celebrate South Asian Heritage month, we wanted to share one of our favourite South Asian recipes. We’ve put a spin on a classic – baked onion bhajis. They’re fresh, full of flavour and vegetables. You need some patience to marinate them but trust us, it’s worth it!
Serves 4
- 3 large onions, thinly sliced
- 100g gram flour
- Salt – per taste
- ½ tsp ground cumin
- ½ tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp chilli powder
- 1 green bird’s eye chillis, finely chopped
- 16g fresh coriander leaves
- 1 – 3 tsp water as needed
- 1½ tbsp sunflower oil
Method for baked-onion-bhaji
- Add onions to a bowl. Sprinkle in some salt, mix well, then leave for at least 30 minutes.
- Squeeze the onions to release their juices into the bowl, then add ground cumin, cumin seeds, coriander, turmeric, chilli powder, chilis and coriander leaves, and stir well.
- Sift gram flour over the mixture and mix well into a batter. Add a drop of water if the mixture feels too dry. Add oil to the batter, and mix in.
- Heat the oven to 200°C/ fan 180°C/gas mark 6. Line a baking tray with baking paper.
- Spoon out 20 onion balls from the mix on to the baking paper tray and bake for 40 minutes, until nicely browned.
- Enjoy your baked onion bhajis! Check out our top tip for dip ideas for serving.
Be Well Walsall top tip
Serve with a dip – like mango, mint or chilli.
Would you like more healthy recipes? Check out our recipe selection.
