Onion bhajis are a much loved Indian snack that is vegan and gluten-free.
They’re usually deep-fried but my air fryer version uses no oil, making them a delicious, healthier alternative that still taste amazinggg.
If you don’t have an air fryer, never fear, you can bake them in the oven instead.
Have them as a snack or starter with creamy raita, or as a side with your favourite curry. However you have them, you’ll definitely be coming back for more!
Ingredients:
For the bhajis
1 large carrot, peeled and grated
1 potato, peeled and grated
50g spinach
1 onion, finely sliced
50g sweetcorn
A handful of fresh coriander, chopped
75g chickpea flour
1 tsp cumin seeds
1/2 tsp ginger paste
1/2 tsp turmeric
1/2 tsp chilli powder
Salt to taste
Water, as needed
For the raita
125g fat-free plain greek yoghurt
50g cucumber, grated
1/2 tsp crushed garlic
1/2 tsp ground cumin
Salt to taste
Method:
Add all the ingredients for the bhajis to a large mixing bowl, except the chickpea flour and water.
Sieve the chickpea flour into the bowl and combine all the ingredients thoroughly.
Leave the mixture to sit for about 10 minutes.
When ready, preheat the air fryer to 180 C and set the timer for 15 minutes.
If using an oven, preheat the oven to 180 C/ Gas Mark 6 and line a baking tray with parchment.
Check the bhaji batter, it should be sticking to the vegetables but if it’s too dry, add in a little bit of water until you have a thick paste.
Place spoonfuls of the mixture onto a silicone tray or air fryer basket and air fry for 10-15 minutes or until the bhajis are nice and brown and crispy.
If using an oven, place spoonfuls of the batter onto the baking tray, pop in the oven and bake for 25-30 minutes or until nice and brown, turning halfway through baking.
In the meantime, mix all the ingredients for the raita in a bowl and serve with the bhajis when ready.
Makes about 12 bhajis
Macros per bhaji: 46 calories, 0.5g fat, 8.9g carbs, 1.8g protein
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