Prep Time::20 mins
Cook Time::55 mins
Total Time:: 1 hr 15 mins
Servings::8
Yield::8 bhajis
Ingredients
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Onions:
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
Bhaji Batter:
5 tablespoons chickpea flour
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pinch salt
1 tablespoon tomato purée
1 tablespoon water, or as needed
1 tablespoon extra-virgin olive oil, divided, or to taste
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
Cook the onions: Heat oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Mix in chili powder, then stir in turmeric, coriander, cumin, and ginger until well combined. Remove from the heat.
Make the batter: Mix chickpea flour, cumin, coriander, and salt together in a bowl until well combined. Mix in onions and tomato purée, then 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 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 more minutes.
Recipe Tip
If your local supermarket doesn't stock chickpea flour, you can find it in Indian specialty stores.