Oven Baked Onion Bhaji - the perfect side dish for your Indian Fakeaway made at home. These tasty onion bhaji will be enjoyed by all
An Indian meal isn’t complete without some onion bhaji with a side of mint yoghurt.
Traditionally they are deep fried in oil (usually ghee), but here we have a much healthier version that is baked in the oven.
They are delicious just on their own, but also make a great side dish to any homemade Indian dish. I made two version of these, spicy ones with green chilli for the adults and then without for the kids. It is up to you which ones you prefer.
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Recipe Card
Oven Baked Onion Bhaji
Oven Baked Onion Bhaji - the perfect side dish for your Indian Fakeaway made at home. These tasty onion bhaji will be enjoyed by all
Ingredients
- 500g (17.5oz) of onion, halved and sliced into thin slices (I use a mixture of white and red onions)
- 1 teaspoon of salt
- 140g (4.9oz) of canned chickpeas, (drained weight)
- 200g (6.5oz) of raw sweet potato, grated
- 2 teaspoons of ground cumin (or 1 teaspoon of cumin seeds)
- ½ teaspoon of ground coriander
- ½ teaspoon of garlic powder
- ½ teaspoon of turmeric
- 1 medium egg
- pinch of chilli flakes to taste, if you like a bit of heat (optional)
- 1 tablespoon of fresh chopped coriander (optional)
- black pepper
- cooking oil spray
For the yoghurt dip
- ¾ cup of yogurt
- bunch of fresh mint, finely chopped
- juice of half a lemon
- pinch of salt
- 1 tablespoon of maple syrup or you can use sweetener to keep completely
- If you can get it I also like to add a little pinch of MDH Chutney Podina Masala, which adds great authentic flavour to the mint yoghurt
Instructions
- Spray a frying pan over a medium heat with spray oil. Add onion and and salt.
- Fry until onions are really softened and golden (this will take about 20-25 mins, don't be tempted to turn heat up, or you will burn onions), keep stirring at intervals to prevent any burning or sticking, add another little spray oil if needed.
- Add the ground cumin, ground coriander, garlic powder , and turmeric and fry for another minute
- Remove from heat and set aside to cool
- Preheat oven to 200c (fan 180c) or 400f (gas mark 6)
- Add the chickpeas (ensure they are fully drained) to a mini food processor with the egg and pulse till a smooth paste.
- Add this to a bowl with the grated sweet potato, onion mixture, fresh coriander, pinch of black pepper and chilli flakes if using.
- Mix to combine
- Line a baking tray with parchment paper and form the mixture into equal sized balls (I made 16). Place on the tray, and slightly flatten, spray over the top with top with spray oil and bake in the oven for 30 mins, until golden.
For the yoghurt dip:
- Mix together the yogurt, mint, lemon juice, pinch of salt and maple syrup (or sweetener) plus Chutney Podina Masala if using and serve this on the side.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly
- Vegetarian Friendly
- Freezer Friendly ❄️
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Nutrition Information
Yield 4 Serving Size 1 SERVING (with yoghurt dip)Amount Per Serving Calories 190Total Fat 2.6gSaturated Fat 0.5gTrans Fat 0gUnsaturated Fat 6gCholesterol 42mgSodium 663mgCarbohydrates 39gFiber 5.2gSugar 12.8gProtein 9g
Nutritional information, syn values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Raynor Cunningham says
The 'rate this recipe' wouldn't allow me to give the recipe 5*. These bhajis are fantastic, well worth making. I'm going to make a batch to freeze asap.
Chloe Connelly says
These were amazing! Didn't make the sauce. Husband has requested them again, they were THAT good.
Kathryn Davies says
Highly recommend these! Made a few substitutions...the sweet potato for carrot and the Ajwain seeds for Nigella seeds! Delicious and so easy to make!
Angelan Loughran says
Not much more I can say except for 'YUM'. Thank you for another cracking recipe.
Heather McLean says
Hi Luv....
I am never sure how many *balls* to make from this recipe....I know it serves 4 so I guess as long as I divide whatever number I make by 4...I should have a serving?
Shevy (Slimming Eats) says
Totally depends on the size you make them. I usually get 3 to 4 per person.
Kate says
These also work incredibly well with a tin of green lentils in place of the chickpeas, I also don’t use the sweet potato, I don’t feel it needed it! Fabulous recipe, thanks
Lynda Greening says
Should I freeze these raw or cooked?
Siobhan (Slimming Eats) says
These are best frozen cooked, then you can reheat in oven or air fryer until heated through.
Marta says
I’ve made then so many times. Best bhajis ever
Sue says
Hi. These sound lovely and I would like to try them but how do u measure potato and chick peas in ml? Ml is a liquid measurement surely? Thanks. X
Shevy (Slimming Eats) says
Hi Sue, cup measurements are easy and convenient for quickly measuring out ingredients, but for those that don't have cups, you can just use a measuring jug roughly measuring up to the ml mark as stated in the recipe for those ingredients. 🙂
Shirley says
Can I make the day before and keep them in the fridge then cook just before servings?
Shevy (Slimming Eats) says
yep they are fine to reheat or eat cold 🙂
Peter Coupe says
Just made these. Absolutely delicious and everyone in the family enjoyed them.
Peter Coupe says
Absolutely delicious.
Will make them again.
Vicky says
Really delicious! Thanks so much! Everyone in my family loved these.
Keira says
Hi, was just wondering if these can be frozen to be reheated at a later date?
Shevy (Slimming Eats) says
yes they sure can 🙂
Sharon Patience says
I love this recipe but would like to know Can this mixture be left in the fridge overnight?
Siobhan (Slimming Eats) says
yes it should be perfectly fine 🙂
Anamit says
As I am not allowed to eat chickpeas for medical reasons, is there anything I can substitute the chickpeas with?
Siobhan (Slimming Eats) says
I would just omit, they should be okay without.
Vicki says
These bhajis are amazing !! Made them a couple of times now. Freeze & re heat really well. Nicest bhajis I’ve had, hubby thinks so too.
Thank you so much for you recipes x
Rebecca Andrew says
I made these last night to go with a curry as a special treat. They were great and actually may even taste nicer the next day. The only difference is that I would perhaps add some more onions next time and I only used white onions. Great receipt and great to add to a classic Indian dish to make it feel special.
Sarah says
These were incredible! So delicious, will certainly be making these again!
Sacha says
Delicious! Trying to make healthier snacks so we don't dive for the crisps and chocolate and this is a great recipe! Defo repeating this!
sharon says
literally just made these made a tweak or 2... one i halve the cumin just personal preference and i also added a teaspoon of garam masala again personal preference ...words fail me how divine these are i will never order from the indian again these are by far the nicest ive ever had homemade and slimming friendly ..you are a genius ..i would recommend the teaspoon of garam masala as well . the chick peas make these exactly like the indian ones where their soft in the middle im so glad i found your site , ive also made your breakfast layered quiche the other day again sublime ..theres one problem my husband like the recipes too ..i may need to make these when hes away with work lol so i dont have to share haha thankyou for sharing your wonderful recipes ...im looking what to make next xx
Kay says
Was curious and slightly skeptical about this recipe, but followed the instructions exactly... And they turned out really damn good!! Tasty microwaved to reheat too. Just about to freeze some - fingers crossed they'll cook well from frozen. I'd like to say I'll remember to comment on the latter, but realistically, I probably won't
Penelope says
Hello. What can I use in place of egg please?
Jackie Davies says
These are absolutely perfect. I did my onions in the microwave as I don’t use a cooker top. I sprayed the onions with vegetable oil and cooked them for around 6 mins in microwave, they were soft and tasted fried. Worked really well and I’ll definitely make them again.
Elaine Ralston says
Absolutely delicious. Like another reviewer I used a grated carrot rather than sweet potato as that’s what I had in. I think it would maybe be worth frying off the carrot with onion and spices as I think it would get rid of excess water from the carrot. Lovely with the mint yoghurt