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.
Ingredients:
- 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
Directions:
- 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.
[…] Baked Onion Bahjis […]
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[…] Baked Onion Bhajis submitted by Kitchinspirations […]
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Thank you so much for adding your recipe to my “Ingredient of the Month” post! You can check it out here:
http://www.alotonyourplate.com/ingredient-of-the-month-onion 🙂 PS: They look delish!!!!
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Thanks for the link. I hope you can correct the name of my blog though.
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No prob! I already did 🙂
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Thank you!
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Your onion bhajiss look amazing Eva! I love how accessable you’ve made this recipe. That is, you make it seem like something I too could make at home! We don’t own a deep fryer and I’m not fond of pan-frying food (I always end up splattering myself with oil). These baked appetizers are perfect!
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Thank you Amber; deep frying is a dangerous way to cook, my SIL got 2nd degree burns on her arm years ago and the scar is still there. Baking is also much healthier.
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Your tree is just beautiful Eva! I love how you’ve decorated it. And congrats on the over 100,000 views! Woo hoo! It’s wild to think about it isn’t – how much bigger our worlds have gotten through a little blog. 🙂 I for one am happy to have your blog as part of my world. Again, I haven’t had too much Indian food, but this recipe looks like a great place to start. It sounds and looks delicious. And I’m all for not having to deep fry!
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Thanks Kristy, yes that stat blew me away for sure. And thank you kindly for the compliment, I do like a gold and silver tree.
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Congrats on tipping the 100k mark Eva!!! Keep em (those posts) coming and fantastic job on the tree!
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Thank you very kindly Jed. I was very surprised indeed.
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Congratulations Eva – lovely looking tree too!
Bhajis… the things of my fantasies, but really not healthy when deep-fried. Baked sounds like a fab idea… what’s a vidalia onion though? I’ve never heard of it I don’t think?!
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Thank you Charles. Vidalia onion originate from Georgia, I believe, they are super sweet, rather large flat top and bottom onions. They don’t even smell much like onions, they are so good. We use them almost exclusively in our cooking. http://en.wikipedia.org/wiki/Vidalia_onion
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Congratulations on surpassing 100,000! very cool. 🙂
BAKED onion bhajis?? I could live on these things deep fried I’m pretty sure but baked? I’m in love. I want some today.
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Thanks Maureen, you know me, always trying to health things up.
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congrats Eva, your blog totally deserves it, you will have more and more visitors in the future, so keep posting awesome posts and share them with us !!!
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Thanks you kindly Trang so lovely of you to say.
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Congratulations! You have a great voice, Eva, and you will keep attracting fans to your blog 🙂 Your tree is spectacular…ours still gets covered with kiddie ornaments; not nearly as elegant.
PS…great appetizer for a cold night!
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Thank you kindly, Liz, I love an all white and silver tree.
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How exciting Eva, congratulations on hitting the 100,000 mark!! I love that you oven baked your Bhajis – they look dynamite by the way – the crispy exterior is calling me…the chickpea flour that was mentioned above is very intriguing too… tasty little bites. A must try. I think my family would dig these in a big way. Your Christmas tree looks festive and jolly Eva – how fun this time of year is!
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Thank you Kelly, the Bhajis made with chick pea flour is more authentic, but I always like to try a recipe as is before I start messing with it. For sure next time I’ll use the chickpea flour instead of white flour.
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A big congratulations to you on the 100,000 mark! That is HUGE, my friend. And Iove your bhajji recipe-I always use chickpea flour, but this sounds even better. And they look so dainty and proper- wonderful plating! Have been away for a while, nice to get back and see all the amazing things every one has been whipping up in the kitchen! Happy holidays.
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Thank you kindly Meenakshi, very kind of you to say. I found the recipe on BBC and although I know bhajis are made with chick pea flour I like to make a recipe the first time verbatim to make sure I got it right, then after I will change it up to my heart’s content. I agree that it would taste much better and more authentic if I used chick pea flour…next time.
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These look super delicious! I love onions. Congratulations on the blog views! That’s exciting!
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Thanks Amy, the onion and cumin really shine in this recipe.
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Yay Eva!!! Good for you, that’s fabulous! And what a delicious morsel to celebrate this with. I like the idea of baking these over frying them (well my bottom does 😉 ).
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Thank you kindly Lorraine! You’d be surprised how little you miss the deep fryer.
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What a beautiful tree, Eva. What are those lovely crystal looking dangly things?
Congratulations on your 100,000th visitor. Tasty looking little onion bhajis though I think you really have to use chickpea flour (besan) in order to call them that. 🙂 On the other hand, does it matter what you call these little goodies? Just start devouring them.
I may make a batch of the ones I’ve tried one of these days cause you’ve definitely inspired me to make a few Indian dishes.
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Thank you kindly Maria. I have several glass ‘icicle’ ornaments, some are like tear-drops and some are just flat curled into a spiral shape. I just love them because they kind of look like icicles.
You’re right about the chickpea flour, it’s just the BBC recipe used regular flour, I think the chickpea flour would make them a bit earthier too. Next time I will use the chick pea flour for sure. I look forward to seeing your Indian dishes!
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Although I ended up deleting all the pictures I had taken of the Indian feast I made some time back (and it turns out I NEVER backed them to a disk before I deleted them from ImageShack) my menu included: chana masala (chickpea curry), tandoori chicken, mattar paneer (pea and cheese curry), plain yogurt, palak paratha (spinach flatbreads) and basmati rice.
I also had pappadums, mango lassi, and purchased samosas and a huge plate of burfis, gulab jamun, rasgullah and jalebis.
http://a-boleyn.livejournal.com/tag/indian
Oh well, it’s just an excuse to go get a box of Indian sweets and make the dishes again. 🙂
The butter chicken I made some time later, DID survive and I checked to see that you commented on the post.
http://a-boleyn.livejournal.com/93248.html
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That does sound like an amazing feast Maria! I adore Indian food. Yes indeed I did comment but I was probably mesmerized by that flan and forgot about Pateks, I’ll have to check the nutritional facts next time I’m at metro.
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We love onions! These will be a hit in our house. Your Christmas’s tree is not small at all..I just put a tiny one on a side table…don’t even bother to take a picture of it ;-))
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Thanks Angie, I think next time I make these I will sub out the white flour for the chickpea flour as many of the bhaji recipes on line use that exclusively. It will be healthier too!
Thank you for the compliment regarding the tree, it’s all a matter of perspective, isn’t it?
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Congratulations, Eva!
The tree looks beautiful. I bet you don’t want to move out of the room and stay there sipping wine and dreaming of Christmas presents 😉 (I would!).
I have never had onion bhajis, but they seem very appetising and they look very cute. (Actually I think I have never heard of them!).
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Thanks Sissi, I’ve seen them on every Indian menu in Canada but then again, I’ve not been to India so I am not sure if it is authentic. They are rather tasty, for sure.
Thank you for the compliment, the tree is rather lovely and we do indeed sit there with a wood fire going in the fireplace sipping wine… 🙂
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Eva, I wouldn’t even know if this is on the menu here… I eat such horrible amounts of garlic naan with main course whenever I go to an Indian restaurant, I don’t even dare looking at starters.
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I smiled at your comment! I usually cut off a small piece of naan and I don’t allow myself to go back for seconds.
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Congratulations! And that is a very pretty Christmas Tree!
Baked onion bhajis sounds great!
Here’s to another 100,000 views, Cheers!
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Thank you kindly Joyce, I’m still not believing the 100,000, I think I’ll faint at two!
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100,000 views?!?!?! Congratulations, Eva! The World is beating a path to your blog.
I’ve not heard of onion bhajis (no surprise there) but with these ingredients, they sound delicious. And you tree looks beautiful. One of these years I’ll risk it and see if Max will leave it or trash it. That should be worth a blog entry or two.
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Thanks so much John! I’m rather excited because when I started blogging, I had no idea what it would become and I’m so grateful for the followers I have!
The Bhajis are indeed quite delicious, I hope you try it one day.
I also hope you can put up a tree one day without that darling pup pulling it down!
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Congrats Eva. What an accomplishment. And your tree is gorgeous. I can’t wait until we get our tree. We buy a real one so we have to wait until it’s closer to Christmas because otherwise the heat would kill it – nothing worse than a brown dead tree to look at on Christmas Day! Your onion thingies look gorgeous. What a great pre-dinner snack xx
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Hi Charlie, I never thought of the heat and how it might affect a live tree; we’re always cognizant of the radiators close by our tree so it doesn’t dry out, and we top up the water ever day. It lasts for about a month this way; we’ve even had trees sprout inside before!
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This could serve as the base for many toppings, Filing away to play with over the winter months so the winter will not seem so long and dreary.
100,000, CONGRATS!!!!!
Love your decorated tree. Your photos are different, did you get a new camera?
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Hi Norma, thank you for your lovely compliments. Some of my photos are taken with my iPhone4s, the lazy way and I’ll be ‘confessing’ in the new year!
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Baked onion bhajis superb. Shall be giving these a go next time I create some Indian delight. Congratulations on the 100,000, I’ve only just got over 10,000!
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Thank you kindly David, I can totally see you incorporating this tasty little bite into one of your fancy restaurant presentation dinners.
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CONGRATULATIONS MY FRIEND 😀
And I love these delicious onion bhajis!
Cheers
Choc Chip Uru
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Thanks CCU, I know a lot of blogs have many more visitors, but I never knew I would ever reach that goal!
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