This westernized version of your favourite appetizer from Indian restaurants is baked instead of deep fried. The result may not be as crispy, but is just as flavourful as what you are used to, plus it’s delicious served warm or cold. We love pairing it with a cucumber mint dip (try our tzatziki) or a peach or mango chutney.
- 4 cups Ontario yellow onions
- 2 tsp canola oil, separated
- ½ tsp turmeric
- ½ tsp chili powder
- 1 tsp coriander seed, divided
- ½ tsp dried ginger, divided
- ½ tsp cumin, divided
- Salt and black pepper to taste
- ¾ cup chickpea flour
- 1 tsp baking powder
- ¼ - ½ cup water
- 1/3 cup cilantro, finely chopped
- Preheat your oven to 375°F. Line two baking sheets with parchment or a silicone liner.
- Finely slice the onions and fry them over medium heat in 1 tsp oil until lightly brown, about 8 minutes. Add turmeric and chili, 1/2 tsp corriander, ¼ tsp ginger and ¼ tsp cumin. Stir to combine over the heat for about one minute to let the flavours release. Turn off heat and set aside.
- Combine your chickpea flour with baking powder and remaining coriander, ginger, and cumin and season generously with salt and pepper; stir to combine.
- Whisk in the water, starting with ¼ cup, until the consistency of pancake batter. If it is too thick add a little water at a time until it reaches the desired consistency. Finely chop your fresh cilantro and stir it into the batter.
- Use a silicone or pastry brush to evenly distribute the remaining 1 tsp oil evenly over the baking sheets.
- Stir the onions into the batter and drop them on the baking sheet. You’ll make 12-14 bhajis.
- Bake for 20 to 25 minutes until golden and cooked through.
- Enjoy with a fruity chutney, or a cucumber-Mint Raita dip.
Recipe developed by The Yummy Farm for Produce Made Simple.