I am very excited to tell you that THIS post will tip this blog over the 100,000 views! I can hardly believe it. My humble little blog from Bloor West Village. Go figure. I was going to do some sort of prize, but I have no idea how to measure who my 100,000 visit was. So I’ll have to think of something else. WOOO HOOO!
We decorated the tree a few days after we got it home. Now I know it’s probably a lot larger than many cultures, but for Canadians this tree is small; even by our standards it’s a wee bit puny, we had to put it up on a table to get the height we needed! But I’m OK with that, because that just gives us more room for presents!
These delicious little bites were baked, believe it or not, and you will be surprised at how soft and chewy the centre is and how crispy the exterior becomes when you reheat. I don’t think I will deep fry my bhajis ever again.
Baked Onion Bhajis
original recipe from BBC. Makes about 24 mini bhajis.
- 2 large eggs
- 1 Vidalia onion very thinly sliced
- 120 g/4 oz all-purpose flour
- 1 tsp ground coriander
- 1 tsp cumin
- non stick cooking spray
- Pre-heat the oven to 400°F. Pre-heat a 12 or 24 mini muffin tin.
- Beat the eggs and add the finely chopped onion rings, mix well.
- Combine the flour, ground coriander and cumin and stir well. Add to the egg, onion mixture and stir well to combine.
- Generously spray the mini muffin tin, add about 1 tbsp of the batter per cavity. Bake for 7-10 minutes, then flip each bhaji so that it browns evenly on both sides and bake for another 7-10 minutes.
- Remove from the oven and allow to cool completely. To serve, pre-heat oven to 350°F and place bhajis onto a cookie sheet and heat for about 10-12 minutes, crisping up the exterior.
- Serve immediately with some onion chutney or tamarind chutney.