Snack · 35 min · indian

Baked Onion Bhaji

Weeknight-friendly Indian cooking: Baked Onion Bhaji comes together in 35 minutes with onions, chickpea flour, and not much else. It is weeknight cooking that still hits your targets — 16 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 2 Onions
• 3/4 cup Chickpea flour
• 1/2 tsp Turmeric
• 1 tsp Cumin
• 2 tbsp Cilantro

Steps

1. Heat the oven to 400°F and line a baking sheet with parchment paper.
2. Halve the onions and slice them paper-thin. Toss with 1 teaspoon of salt and rest 10 minutes to draw out moisture.
3. Squeeze the sliced onions dry in handfuls, just like wringing out a sponge. Dryness is everything for crisp bhaji.
4. Toss the squeezed onions with the chickpea flour, turmeric, cumin, and chopped cilantro, adding water a tablespoon at a time until you have a thick, shaggy batter clinging to every strand.
5. Drop rough, craggy mounds onto the baking sheet. The craggy bits get the crispiest, so don{Q}t smooth them.
6. Bake 25 minutes, until deep golden and firm to the touch.
7. Cool 3 minutes and serve with mango chutney or plain yogurt. Beginner tip: they crisp further as they cool, so don{Q}t judge doneness straight from the oven.

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