I always start with a splash of rapeseed or vegetable oil in the wok, a sprinkle of salt and a few turns of the pepper grinder.
Have your onions sliced ready, I like to use a mix of red and white onions, for this particular batch I used half a large red one and a small white one. This recipe made 4 bajis.
Mix the following spices in a bowl first then add to the oil in the wok.
¼ tsp tumeric
¼ tsp coriander
tip of teaspoon of cumin
¼ tsp ginger
¼ tsp chilli
pinch of garam maslasa
Mix the spices into the oil, then add the sliced onion and coat them with the oil. The onions will turn a yellowy colour. Cover with a lid and cook for 10 mins until onions go soft, stir occasionally with a wooden spoon to prevent burning or sticking to the pan.
To make the batter mix the flour and spices together in a bowl
3tbsp of gram flour (available from Tesco)
¼ tsp coriander
tip of teaspoon of cumin
a pinch of garam maslasa
Transfer the onion mixture into a clean bowl and add the flour and spices and stir until the onions are coated.Add a tsp of tomatoe puree to a few tablespoons of cold water and mix into a paste, add the paste into the onion mixture and stir until to create a batter.
Spoon the mixture into balls on a baking tray and drizzle in oil.
Cook for 30 mins at 180oC - half way through remove from the oven and drizzle in oil again.
Voilà beautiful bajis!
Let me know if you try this recipe out and what you think or if you a different recipe I’d love to hear it so I can give it a try too!
I served my onion bajis with masala marinated lamb chops (from Tesco fresh meat counter), bombay potaotes and side salad.
