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
- olive oil: 2 tsp (or as needed)
- onions: 5 small (sliced)
- chili powder: 0.25 tsp
- ground turmeric: 0.5 tsp
- ground coriander: 0.5 tsp
- ground cumin: 0.25 tsp
- ground ginger: 0.25 tsp
- chickpea flour: 5 Tbsp
- ground cumin: 0.5 tsp
- ground coriander: 0.5 tsp
- salt: 1 pinch
- tomato puree: 1 Tbsp
- water: 1 Tbsp (or as needed)
- olive oil: 1 Tbsp (divided, to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
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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.
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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.
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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.
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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.
