These bhajis are quick and easy to make and are on the healthy side because they’re not deep fried. They’re not at all stodgy and the heat can be controlled by adding more or less chilli powder. I find Sainsbury’s own mild chilli powder is very big on flavour but not on heat. This recipe was adapted from one I found in Olive Magazine.
3 white onions
1 tsp salt
1 tsp cumin seeds
Fresh ginger, finely grated (approx 1 inch)
1/4 tsp turmeric
1 tsp ground coriander
1/2 tsp mild chilli powder ( I use Sainsburys)
1 green chilli, deseeded and finely chopped
100g gram (chickpea) flour
2 tbsp oil (I used rapeseed)
1. Peel and finely slice the onions, place in a bowl, massage the salt in well with your hands and set aside for 30 mins. Preheat the oven to 200°c and line a baking tray with baking parchment.
2. Add the spices, ginger and chilli to the onion bowl and mix well.
3. Sieve the gram flour into the bowl and combine well.
4. Add the oil and mix well using your hands to coat all the onions. There should be enough water released from the onions to make a batter but add a splash more if necessary
5. Place balls of the mixture into the tray- I made 10 large bhajis . This would also make 20 bite size ones for a buffet type meal.
6. Bake for 30-40 minutes until well browned.
7. Serve on a plate of chopped lettuce with some lemon wedges and a bowl of raita.