Archive for the ‘Cooking’ Category

More Baked Onion Bhajis – with Potato and Beetroot

This is a variation on the bhaji dish I posted here a few months back. I made them today for a late lunch, and they came out a treat. The beetroot adds a vibrant colour whilst the potato lightens everything up (just remember to rinse it a few times through a sieve after grating, and squeeze the excess water out).

As ever, they are disappearing fast from the plate…

Ingredients:

3oz/80g Hodmedod’s yellow (or green) pea flour (you can use the more traditional gram flour, but I love the lightness and taste of the ones using the pea flour).
1oz/28g brown rice flour
1 medium onion, sliced finely
1 small beetroot grated
1 small/medium potato, grated and rinsed through a sieve 3 times with excess water pressed out

1/2 to 1 Ring of Fire chili chopped up very finely (Note: these are very hot. If you can’t stand the heat, stay in the kitchen, but use one or two milder chilis).
2 tablespoons fresh coriander leaves (chopped roughly)
2 tablespoons tender kale leaves, destemmed

2 tsp roughly ground organic cumin seeds
2 tsp organic coriander seeds
1/2 tsp ajwain seeds (optional)
1/2 tsp ground tumeric (plus 1 tsp grated fresh turmeric – optional)
1 tsp sea salt, ground

up to 75ml water (or equal parts tomato passata and water up to 75ml)
olive oil

Method:

In a bowl mix the flours and the salt together, making sure they’re evenly distributed.

Heat the cumin, coriander and ajwain seeds in a pan to release the flavours, then ground with a pestle and mortar (or a Mexican molcajete if you have one). Add to the flour and salt.

Now add everything else except the water (but including a tablespoon of olive oil) and mix together. Then add up to 75ml water (or a mix of water and tomato passata), bit by bit, and keep mixing until you have a slightly wet (but not at all sloppy), sticky mixture, with all the ingredients evenly distributed.

Using a tablespoon of mixture for each bhaji (this should make at least 10 decent-sized ones), place on a baking tray greased with olive oil, and bake in the oven at 180C. After 10 – 15 minutes, take the bhajis out, turn them over and drizzle each one with olive oil. This is key, as it gives the bhajis a deep-fried texture (but without using so much oil). Bake for another 10 minutes or so.

The ones I made today were delicious on their own, though you can eat them either hot or cold with pickles and chutneys.

Note: Bhajis are a versatile dish and you can add or subtract spices according to taste. I often add a teaspoon of paprika, and today I substituted Thai chili flakes for the fresh chili, and added some freshly popped black mustard seeds.

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