Baked onion bhaji


When I was young I lived at Marsa and a man used to come sell bigilla and he also used to sell sfineg tal-bakalljaw cod fritters and sfineg tal-basal onion fritters. I used to love those spicy onion fritters. I am a member of a cookery page on fb and someone shared the recipe of baked Indian bhaji which remind me so much of those onion fritters .Easy to make and so delicious.

  • 5 small onions, sliced 5mm thick
  • 5 tablespoons chickpea flour
  • 1 pinch salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • extra-virgin olive oil, as needed
  • 1 tablespoon tomato puree
  • water, as needed
  • these are the spices needed to put in the pan with the onion when its cooking.
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon chilli powder

Method:

 

Preheat the oven to 200 C / Gas 6. Line a large baking tray with baking parchment.
Gently sweat the onions off in a frying pan with some oil until they turn translucent, about 6-8 minutes.
Sprinkle in the chilli powder and mix. Add the turmeric, cumin, ginger, coriander and stir well. Remove from the heat.
Place the chickpea flour, salt, coriander, cumin into a medium bowl and mix well. Add the onions and tomato puree into a bowl and mix. Add a little bit of water to get the correct consistency, it should be wet and easy to stir, but not sloppy.
Drizzle some oil onto the prepared tray, place 2 tablespoons of the onion mix onto the tray for each bhaji, flatten slightly with the back of the spoon.
Bake on the middle shelf of the oven for 20-25 minutes, drizzle a little oil on top of the bhajis and bake for an additional 25 minutes or until golden brown. Serve hot, enjoy!

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