I’m craving comfort foods right now. Comfort food to me is usually something Indian inspired. A big hug in a bowl daal, a fluffy naan bread, a spice laden pot of potato curry or a heaping mountain of steaming hot, fragrant rice. Basically anything with spice and carbs or vegetables and I’m there. All over it.
Which is why I’m bringing this special recipe to you, my favourite ever onion bhaji. I’ve paired it with a cooling lime and coriander dip to set off the heat in the bhaji. These babes are so easy to prepare, I promise you will want to make them again. They’ve been a staple in my kitchen for almost ten years now, I can only apologise that I haven’t shared this recipe sooner. Sometimes good old trusty recipes get lost in my restless unicorn hued brain! Trying them again for the first time in a while inspired me to make the dip too, so it’s an old recipe with a twist. These are a doddle to prepare and really compliment a homemade curry, a creamy coconut soup or just served with a salad – the flavours really sing. I think that’s what draws me to Indian food, the play on flavours, scents and textures always excites me. If you don’t have all the spices listed below, don’t worry, just use what you have, you’ll love it! Just be sure to add plenty of chilli powder.
I really hope you enjoy this recipe, please do comment below if you try it out, I’d love to hear from you!
Onion Bhaji (Makes 6-7 bhaji)
Time to prepare – 15 mins
Cook for – 20 minutes
- 5 small onions/2 big ones
- 5 tbsp buckwheat or gram(chickpea flour)
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp coriander
- Olive/coconut oil
- 1 big heaping tbsp tomato puree
- 3 tbsp water (a shot glass full)
For the pan –
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- 1/4-1/2 tsp chilli powder (how hot do you wanna go?!)
- Cut onions in half then into slices- not too thick or too thin. Drizzle oil into pan and gently cook until they turn translucent, take care not to let them brown. It should take no more than 10 minutes.
- When onions are ready sprinkle in the chilli powder and mix well. Add all the other ‘pan’ spices and stir well. Take off the heat and preheat your oven to 180•c.
- In a bowl combine flour, salt, coriander and cumin. Mix well with a fork to get rid of any lumps. Stir in the onions.
- Add tomato puree to the water in a shot glass and mix well. Stir through the onions. Fill your glass half full of water again (or another 2 tbsp of water) add to the mix and stir again. The mixture should be wet and easy to stir but not watery or sloppy, add a little more flour or water if you need to, a tbsp at a time.
- Grease a baking tray with a little oil and place dollops of the mixture on to the tray. Bake in the oven for 10 minutes. Take out and brush with a little extra oil, then put back to bake for another 10 minutes, until golden brown.
Lime and coriander dip
- 1/2 cup cashews (soaked overnight in cold water, or in boiling water for an hour)
- 1/2 cup almond mylk
- 1/2 cup coriander, chopped
- 1 lime, juiced
- 1/2 tsp garlic powder
- Drain cashews and add to your blender with the almond mylk. Add a little more water if to reach your desired consistency, but add a little at a time to make sure it stays creamy. Blend on high until smooth.
- Add coriander, lime juice and garlic powder and pulse briefly. Enjoy immediately with the bhajis! If you have any left over, stores well in an airtight jar for up to 4 days.