This Chefs full step-by-step baked onion bhaji picture recipe plus video tutorial.
Chef Jeenas baked onion bhajis are very special because they have the full flavour and taste of an onion bhaji but without the calories of a deep fried onion bhaji as they use less oil.
This baked onion bhaji recipe is cooked using chickpea flour, you can check out a very similar onion bhajee recipe by clicking here for buckwheat onion bhaji recipe as the taste is very different but both very delicious.
If you have not yet seen Chefs onion bhaji recipe video then scroll down to the bottom of this recipe and click on the video screen to see a FREE video food recipe guide to this recipe.
Ingredients for baked onion bhajis
1lb Onions
3oz Chickpea Flour
1/2 tsp Salt
1/2 tsp Cumin
1/2 tsp Coriander
Rapeseed oil
1 Large tsp Tomato Puree
1 Shot Glass Measure Water (a small egg cup can be used to measure)
Spices for the Pan
1/2 tsp Turmeric
1/2 tsp Ground Coriander
1/2 tsp Cumin Powder
1/2 tsp Ginger Powder
1/2 - 1 tsp Chilli Powder
Picture of spices.
1lb Onions
3oz Chickpea Flour
1/2 tsp Salt
1/2 tsp Cumin
1/2 tsp Coriander
Rapeseed oil
1 Large tsp Tomato Puree
1 Shot Glass Measure Water (a small egg cup can be used to measure)
Spices for the Pan
1/2 tsp Turmeric
1/2 tsp Ground Coriander
1/2 tsp Cumin Powder
1/2 tsp Ginger Powder
1/2 - 1 tsp Chilli Powder
Picture of spices.
How to make Chefs baked onion bhaji recipe
Heat some oil in a large wok or pan add onions.
Cook the onions for ten minutes until they soften.
Do not brown the onions you want them to soften only.
Do not brown the onions you want them to soften only.
Add 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp chilli powder and 1/2 tsp ginger powder to the pan., stir well then turn off the heat.
Add the cooked onions to a bowl containing all of the other dry ingredients.
Mix well.
Mix well.
Mix together tomato puree and water.
Add to the bowl of onions and mix well.
Add to the bowl of onions and mix well.
Spoon the onion bhaji mixture onto a greased baking tray .
Place onion bhaji tray into a hot oven at 180C for 10 minutes only.
Drizzle the onion bhajis with some oil then place back into the oven for another 10 minutes or until golden.
For the full deep fried effect oil must be drizzled on top of the bhajis half way through.
Take a look at some freshly baked onion bhajees.
Enjoy Chef Jeenas tasty onion baked bhajis recipe.
Serve with cucumber raita, curries, roti, naan bread or rice.
Serve with cucumber raita, curries, roti, naan bread or rice.
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15 comments:
I had seen the videos but forgot to mention it Jeena.. it would be very helpful for your readers..
did u try any cassava recipe.?. :)
what a great idea... this is something quite new to me... thanks for sharing... :)
Such a scrumptious recipe! I love onions!
Cheers,
Rosa
One of my favorite Indian treats. I'm so glad to find a recipe for a baked version. I will be trying this.
Jeena! This is a lovely recipe! The color of the baked onion bhaji's is just beautiful; and I love that you used chickpea flour. I use a LOT of onions on a daily basis, and this is a great new recipe for me to try. And, what great fun it was to watch the video! I like the music you chose, too. I bet that was a lot of work to put together.
These sound really good! I like that the onion is the star of this dish.
I was looking for a gram flour mix to make a 'pan' version of bhaji (I don't know if there's a proper name for that!) incorporating onion, mushroom and other vegetables.
Your 'step by step' has been the most helpful and 'authentic' I have found, especially in what spices to use.
My 'bhaji' will have a little more batter, which will be slightly more fluid, and the vegetables will be more finely chopped. The 'cake' will be larger, of course - about 6-7" - and served as a main course with raita, chatni and other 'sides'.
Your recipe has given me an excellent grounding for my 'invention' (which may well be something well-known under another name!)
I especially appreciate your technique of softening the onions/vegetables first and seasoning them separately.
could this be adapted for a crowd, maybe fill the pan and spoon out or cut in squares?
Hi Greendriver,
The bhajis would bnot be the same if you filled the oven tray and cut them out. You want the edges of the bhaji to taste authentic and deep fried. The shape would not keep very well.
I would make a few batches and cook 2-3 trays at a time in the oven.
You can make the onion bhaji mixture in advance, just press plastic wrap directly onto the bhaji mixture to prevent the air getting to the batter. Place in the fridge for cooking later on.
Hope this helps.
Jeena. :-)
Jeena,
I love onion bhajis but I've never been able to make successful ones until now. This is great! I've never seen anyone else suggest pre-frying the onions or baking in the oven but they certainly work for me.
Thankyou thankyou.
Hi Jeena, Just cooked your bhajis for party-it's great not to deep fry them. I did mini ones and omitted the oil in oven and cooked for 10 minutes-perfect. Thank you so much for posting recipe.
Hi Jeena,
Photos and video so helpful.... made then tonight tasted devine.
Thanks, will try many other recipes.
Mick
I just tried these, they didn't work, ended up frying them to finish.
Tried your Onion Bhaji - fantastic, it went well with Bombay Potato, Texas Briskett and Beans, all cooked outside on a lovely day here in North Yorkshire.
Followed it up with home-grown Strawberries.
WOW, i wanted to know how to cook onion bhaji`s cos i love them soooo much and looked at your reciepe and copied it and they tasted amazing!! Im so glad i found it now every time i cook a home made curry i make the onion bhaji's as well, and will defo never bye them again!!! Once again thankyou for such a lovely reciepe.
Jo x
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