Onion bhajis with roasted tomato chutney recipe
by Vinod Patel | 0 comments | Print recipeTweet
Who doesn't love a bhaji? Homemade ones taste best, especially when they're packed full of aromatic herbs and spices.
At a glance
- Cuisine Indian
- Recipe Type Starter
- Difficulty Easy
- Preparation time 15 mins
- Cooking time 10 mins
- Serves 7 people
- 3 large onions cut into medium half rings
- 1 cup chickpea flour, also know as gram flour
- 1 tbsp coriander powder
- 0.5 tsp caraway seeds (ajwain)
- 1 tsp turmeric powder
- 2 green chillies, or more depending on how spicy you want it
- 1 tbsp coriander leaves, chopped
- 1 tbsp cumin seeds
- 1 inch of ginger, chopped finely
- 1 pinch salt to taste
- 1 tsp red chilli powder
- 2 medium tomatoes, roasted evenly until slightly black
- 0.75 tsp salt or to taste
- 1 green chili
- 0.25 of a red onion, diced
- 3 strands of coriander, finely chopped
- 0.25 lime, squeezed
- For the chutney: wash the tomatoes and place on a baking tray lined with foil. Grill the tomatoes on a high setting, so that all the outside edges are slightly black.
- Pulse all the other ingredients except the coriander and onion together in a blender.
- Add the coriander and red onion and mix well. Serve alongside onion bhajis.
- For the bhajis: in a large bowl mix together the onions, chickpea flour, coriander powder, caraway seeds, turmeric powder, green chillies, chopped coriander, cumin seeds, ginger, salt, red chilli powder
- Add sufficient water to form a moldable paste, and mix well.
- Heat some oil in a non-stick wok, then make small dumplings of the mixture and deep fry until golden brown.
Recipe provided by British Onions.
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