Bhaji is simply an Indian-style fritter. Typically fried, they can be quite greasy and indulgent. Here, we bake them to make them healthier and avoid using oil. They work well served with hummus or soy yogurt-based raita (mint yogurt dressing).
500g red onions chopped into thin half moons
1/2 tsp ground ginger
1/2 tsp turmeric
1/2 tsp mild chilli powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp salt
For the batter:
100g gram flour - sieve
2 tsp ground cumin
2 tsp ground coriander
3/4 tsp turmeric
1/4 tsp ground chilli
1/2 tsp baking powder
1/2 tsp salt
Preheat your oven to 200 degrees.
Chop the red onions into thin half moon shapes.
Put a non-stick pan on high heat. Once the pan is very hot, add the onions and fry until they start to brown, this should take 3-4 mins. If they start to stick, just add a tsp of water and scrape any browning that is sticking to the bottom and incorporate into the dish.
Add the ground ginger, turmeric, milk chilli powder, ground cumin, ground coriander, and salt mix well and fry for 1 minute. Again, if they start to stick, add 1 tsp of water to remove any sticking and incorporate any browning, to add more flavour.
In a large mixing bowl, sieve in the gram flour and the spices. Slowly add the water and mix well. Add the fried spiced onions to batter and mix well.
Use a muffin tin and fill with 6 cup cake cases to prevent sticking, divide batter between 6 cupcakes
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