Description
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.
Ingredients
- 2 teaspoons extra-virgin olive oil, or as needed
- 5 small onions, thinly sliced
- ¼ teaspoon chili powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon ground ginger
- 5 tablespoons chickpea flour
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 pinch salt
- 1 tablespoon tomato puree
- 1 tablespoon water, or as needed
- 1 tablespoon extra-virgin olive oil, divided, or to taste
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 8