These are a step forward from traditional deep-fried onion bhajis: they are healthier, more pleasant to cook, and just as tasty. I like to serve these with a fresh coriander or mango chutney, or beetroot raita.
– 3cm ginger, peeled and roughly chopped
– 1 green finger chilli, chopped
– 2 tsp cumin seeds salt
– 1kg brown onions
– 4 tbsp rapeseed oil
– 180g chickpea (gram) flour
– 40g fresh coriander, roughly chopped
– ½ tsp red chilli powder
– 1 tsp ground coriander
– ½ tsp ground turmeric
– 1 tbsp lemon juice
1. Preheat the oven to 180°C/350°F/gas 4 and line two baking trays with lightly oiled foil.
2. Put the ginger, green chilli and cumin seeds into a pestle and mortar along with a small pinch of salt, bash to a coarse paste and leave to one side.
3. Peel and halve the onions, then slice them into 0.5cm half-moon shapes.
4. Put the oil into a large frying pan over a medium heat and, when hot, add the onions. Fry for around 15 minutes, stirring occasionally, until they’re translucent and just soft enough to cut with a wooden spoon.
5. Put the onions into a bowl and add the ginger, green chilli and cumin paste, along with the chickpea flour, fresh coriander, chilli powder,ground coriander, turmeric, lemon juice and 1½ teaspoons of salt.
6. Mix thoroughly and, little by little, add up to 30ml of water, until you have a very thick batter.
7. Take a tablespoon of the mixture and drop it on to a tray. Repeat with the rest of the mix, leaving a couple of centimetres between each bhaji.
8. Bake for 25 to 35 minutes, until the bhajis start to crisp up and brown on top.
9. Remove from the oven – you may need to gently lever them off the foil using a palette knife – and place on a plate alongside some chutney before devouring.
Following on from her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious and quick to make at home. These vegetable-based recipes are proper feel good food, and full of flavour.
Here are surprising recipes for every day made using easy to find ingredients: mushroom and walnut samosas, oven-baked onion bhajis and beetroot and paneer kebabs. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal British ingredients.
And then there are showstoppers such as daily dosas with coconut potatoes, roasted cauliflower korma, sticky mango paneer skewers, wild mushroom upma and lime pickle rice with roast squash and red onion.
To finish, there’s a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake. Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the book for you.