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Baked Onion Bhajis

Printed with kind permission from Meera Sodha's cookbook Fresh India (Fig Tree, £20).

"These are a step forward from the deep-fried favourites: 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."

Makes 24


3cm ginger, peeled and roughly chopped

1 green finger chilli, chopped

2 teaspoons cumin seeds


1kg brown onions

4 tablespoons rapeseed oil

180g chickpea (gram) flour

40g fresh coriander, roughly chopped

½ teaspoon red chilli powder

1 teaspoon ground coriander

½ teaspoon ground turmeric

1 tablespoon lemon juice


If you liked this recipe by Meera Sodha, why not try these other delicious dishes:

Gujarati Dal with Peanuts & Star Anise

Rainbow Chard Saag Aloo


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