Oven baked version of an Indian classic
5 small onions, chopped in half and then into thin slices.
1/2 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/4 tsp ground ginger
1/4 tsp chilli powder
60g Buckwheat Flour
1/2 tsp salt
1 large tsp tomato puree dissolved in 60 ml water
olive oil
Preheat the oven to 180 degrees c
Cook the onions in a little olive oil for about 10 minutes until softened and golden, do not brown or over cook.
Add the spices and cook for 1 minute longer before turning off the heat.
Put the buckwheat flour and salt into a large bowl.
Add the onions and mix well to coat the onions evenly.
Add the tomato puree/water mix and stir well to form a thick batter.
Put two tablespoons of the onion mixture per bhaji onto lightly greased oven trays and flatten a little with the back of a spoon.
Bake for 10 minutes.
After 10 minutes drizzle a little oil over the top of each bhaji before placing them back in the oven for another 5-10 minutes until they turn golden brown.
