Baked Onion Bhajis

Ingredients

• 3 large (about 600g/1lb 5oz) onions
• 1 tsp fine sea salt
• 1 tsp cumin seeds
• 2.5cm (1 inch) piece of ginger, peeled and julienned
• 1⁄4 tsp turmeric powder
• 3⁄4 tsp coriander powder
• 3 tbsp finely chopped coriander (cilantro)
• 2 green bird’s eye chillies, finely chopped
• 1⁄4 tsp Kashmiri chilli powder
• 100g (3⁄4 cup) chickpea flour
• 1 1/2 tbsp rapeseed (canola) oil

Steps

1. Peel and finely slice the onions. Cut each slice into 3cm (11⁄4 inch) pieces. Place the onions in a bowl and sprinkle with the salt, mixing very well with your hands.
2. Allow to sit for at least 30 minutes or up to 3 hours. When ready to form the bhajis, squeeze the onions with your hands to release the water into the bowl.
3. Add the remaining ingredients to the bowl, up to and including the chilli powder, and give everything a good stir.
4. Now sift the chickpea flour over the onion mixture and mix well. There should be enough water released from the salted onions to form a batter that sticks the onions together like you would expect a bhaji to stick together. If too dry, you could add a drop of water, but I have never found this to be necessary.
5. If you add too much water, just sift in a little more flour. Mix in the oil with your hands so that the onions are evenly coated with the oil.
6. Preheat the oven to 200°C (400°F/Gas 6). Place a sheet of parchment paper on a baking tray (do not use foil as the bhajis will stick to it). Using a spoon or your hands, make 20 equal-sized onion balls and place them on the parchment paper. Bake for about 40 minutes, or until nicely browned. Remember, ovens vary, so check the bhajis from time to time.
7. Serve with a good chutney and/or raita.