Baked Onion Bhajis

Feb 07, 2023

By Esther Boateng

This recipe is worth the effort if you love Indian food. Onion bhajis are essentially onion fritters, which are usually deep fried. If you have onions, chickpeas, gluten free flour, and some seasoning, you can pull off this recipe in just under an hour. There’s no need to dig out the deep fat fryer, as these bhajis are oven baked. With that said, you won’t get any crispy coating, but you will get a soft, fluffy, and delicately spiced side dish that will brighten your dinner plate.

Baking powder and perhaps some additional salt helps turn your bhajis into tasty fluffy balls of deliciousness. When you slice the onions, they’ll seem like too much, but when you coat them in batter, and bake them in the oven, you’ll realize you have a good ratio of vegetables and batter. There’s no need to pre-cook the onions, as they’ll soften and cook throughout when baked. Enjoy your bhajis with your favorite creamy dip, or eat it as part of your main meal alongside a plate of Kitchari rice.

Baked Onion Bhajis

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Ingredients

1/2 large red or white onion, thinly sliced
3/4 cup sprouted chickpeas (or store-bought chickpea flour)
2 Tbsp. Dr Cowan’s Garden Organic Gluten-Free Flour Blend
1/2 tsp. Dr. Cowan’s Garden Pepper Salt (or to taste)
2 tsp. Dr. Cowan’s Garden Organ-Based Seasoning (or to taste)
1/2 tsp. Dr. Cowan’s Garden Turmeric Powder
1 tsp cumin powder
1 1/2 tsp. baking powder
Up to 1 1/2 cups filtered water
Dr. Cowan’s Garden Certified Organic Coriander Seed Oil

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Directions

Pre-heat oven to 350 degrees F.
Peel and thinly slice onions.
Measure out 3/4 cup of sprouted chickpeas and grind the chickpeas in a coffee grinder for a few seconds until it turns into a fine powder; this is your chickpea flour (approx. 95g).
In a large bowl, whisk the dry ingredients: the chickpea flour, 2 Tbsp gluten free flour, Pepper Salt, organ seasoning, turmeric, cumin, and baking powder until well combined.
Add water in parts and stir until thickened. You need just enough water to transform the mixture into a thick batter. Feel free to add extra spoonfuls of water if necessary.
Add the onions to the batter. I used my hands to massage the onions and to break them up.
Take small a spoonful of the onion bhaji batter and arrange on a baking sheet; use your fingers to tease them into shape. Make sure there’s enough space for each onion bhaji.
Place the sheet in the oven and bake for 20-25 minutes or until firm.
Garnish with a few drops of Coriander Seed Oil for added flavor.

Recipe Note

• You won’t get perfectly round shaped onion bhajis. If there’s any burnt bits of onion sticking out after they’ve been baked, break them off and discard.

• You can place them on a baking sheet or a greased baking tray. Mine were a bit sticky, so I used a spatula to help remove them from the baking sheet. You can also use a greased muffin pan, which makes it easier to remove them later; the bhajis will also be more uniform in size and shape.

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