Boy do I love indian food. It's always so bold and flavoursome! However it's also usually quiet oily... Especially those delicious deep fried starters... What's a girl to do. :(
My onion bhaji journey began a few weeks ago when I was working in Dublin Food Co-op and Caryna was frying up some absolutely delish onion bhaji's.
I decided to bake some in the oven to see how they help up in comparison to their fried counterparts. They weren't bad. But the fried ones were better. No one can deny that. So I decided I needed to seriously up the spice factor to make up for the lack of oil.
You can bake these if you like but I think they are best if you do them on a pan that's been greased with the tiniest bit of oil so that you get them nice and crisp and brown on the outside.
It's essential to cook them on a low heat for 5 minutes on each side so that the onions soften otherwise they will be all crunchy and raw and you will probably start crying from the onion fumes...
Serve these up with yogurt and your favourite chutney chutney. You could add some mint and cucumber to the yogurt for a raita like I did.
Prep time: 5 minutes
Cook time: 10 minutes
Serves 1 as a meal or 2 as starters.
- 2 eggs
- 5 tablespoons kamut flour
- 1 onion sliced into half rings
- 1 teaspoon tumeric
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
1. Mix the eggs, flour, spices and salt together until smooth. Add onions and coat thoroughly.
2. Lightly grease a frying pan. Heat the frying pan until it's hot but not smoking. Spoon on the pan to form 3-4 bhaji's.
3. Cook on a low heat for 5 minutes on each side until browned on both sides and the onions are thoroughly cooked in the middle.
4. Serve hot with yogurt and chutney.