I love onion bhajis so much because they are the perfect Indian side dish to go with any curry. This recipe is not only easy to make, but it's also perfectly Syn-Free, as it follows all of Slimming World's guidelines. Once you've mastered this simple process using common kitchen staples, say goodbye to store-bought bhajis.
Bhajis are surprisingly easy to make at home, and the outcome is vegetarian-friendly and guilt-free. You probably already have everything you need in your pantry, so there's no need to buy any exotic ingredients.
Very finely slicing the onions is essential to a delicious onion bhaji. This guarantees a long enough cooking time to avoid an unappealing crunch in the finished dish. Even though the preparation could get a little messy, this is a great way to get kids interested in cooking Indian food involved in the kitchen.
Why is this the best recipe for onion bhaji?
Delicious flavour
Easy and quick preparation
economical
Syn Free
Ideal for the whole family
Could you prepare these bhajis ahead of time?
Of course! They can be frozen for up to two months or kept fresh in the refrigerator for up to five days. To reheat, either place them in the oven at 180°C for 5 minutes or in an air fryer without a blade for 3 minutes. Make sure everything is well-defrosted before heating. These bhajis are also great as an in-meal cold snack!
Good for You, Onion Bhaji
Slimming World Syns: None
56 Calories for each Bhaji
INGREDIENTS:
One large white onion cut extremely thinly.
One large red onion cut extremely thinly
One sweet potato, grated after peeling
Two beaten eggs
One tablespoon of mild curry powder
One teaspoon of turmeric
One teaspoon of garam masala
½ teaspoon powdered mild chilli
A substantial pinch of salt
By Frylight
INSTRUCTIONS:
(Or use an Actifry) Preheat the oven to 200°C/180°C fan/Gas 6.
Slice the onions as thinly as you can while preparing the onions and grating the sweet potato. In a bowl, combine them.
Stir in the salt, turmeric, garam masala, curry powder, and mild chilli powder. Make sure to coat all of the ingredients thoroughly with the spices.
Use a fork or whisk to beat the eggs in a different bowl. Using a wooden spoon, mix the eggs into the onion and potato mixture.
To keep a muffin tin from sticking, spray it with a Frylight.
Separate the mixture into six equal parts and form each into a bhaji. Each bhaji should be placed in a section of your muffin tin. Lightly mist with Frylight and bake for 20 to 25 minutes or until crisp and golden. About halfway through cooking, carefully flip them.
Alternately, cook for 15 to 20 minutes in an Actifry without the blade.
Good for You, Onion Bhaji
Ingredients
- 1 large white onion cut extremely thinly.
- 1 large red onion cut extremely thinly
- 1 sweet potato grated after peeling
- 2 beaten eggs
- 1 tsp One tablespoon of mild curry powder
- 1 tsp One teaspoon of turmeric
- 1 tsp One teaspoon of garam masala
- ½ tsp powdered mild chilli
- A substantial pinch of salt
- By Frylight
Instructions
- (Or use an Actifry) Preheat the oven to 200°C/180°C fan/Gas 6.
- Slice the onions as thinly as you can while preparing the onions and grating the sweet potato. In a bowl, combine them.
- Stir in the salt, turmeric, garam masala, curry powder, and mild chilli powder. Make sure to coat all of the ingredients thoroughly with the spices.
- Use a fork or whisk to beat the eggs in a different bowl. Using a wooden spoon, mix the eggs into the onion and potato mixture.
- To keep a muffin tin from sticking, spray it with a Frylight.
- Separate the mixture into six equal parts and form each into a bhaji. Each bhaji should be placed in a section of your muffin tin. Lightly mist with Frylight and bake for 20 to 25 minutes or until crisp and golden. About halfway through cooking, carefully flip them.
- Alternately, cook for 15 to 20 minutes in an Actifry without the blade.