Someone asked me not long ago how I made Onion Bhaji’s previously, so I thought I’d share as these little treats are completely syn free on Slimming World and they can be used to supplement a curry (or other meal) as well as a little snack.
I first made these when making my first ever curry from scratch. I was feeling adventurous in the kitchen at the time, but I’ve not made these anywhere near enough – think I might have to again this weekend.
Now in order to make these Bhajis, you need to be good with raw Onion. If you easily cry at the smell or touch of a raw Onion then they may be better suited to be prepared by someone else. Or just constantly wipe your tears away with your sleeve (not your Onion covered fingers).
Secrets To A Good Bhaji
There are some little secrets to creating a good Onion Bhaji. These are what I’ve found useful.
Muffin Tray – You can easily roll the mixture into balls and place them on a baking tray, but if you roll them up and put them in the sunken holes in a muffin tray, they are less likely to fall apart – wonderful!
Frylight – Don’t be afraid of using too much Frylight. Frylight is free as long as you spray it on Slimming World. That’s’ right there is no limit, so spray until your finger hurts, then use your thumb, then use your finger and thumb on your other hand. You really need a fair bit of Frylight for this. You can use other low-calorie sprays if preferred.
Mandolin – The first time I made these I used the slicer ont he side of my grater. It kind of did the job, but I needed something easier. I bought a Mandolin for a couple of £’s from the highstreet and it transformed my slicing life.
So what exactly goes into these Onion Bhajis in order to keep them syn free?
- 1 Sweet Potato (medum in size)
- 2 Red Onions (medium, in size)
- 1 White Onion (medium in size)
- 2 Eggs (medium in size – theres a theme here!)
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Garam Masala
- Salt & Pepper to taste
- Frylight (or other low-calorie cooking spray)
- Pre-heat your oven to 180 degrees Celcius
- Starting with prepping the Onions, peel and cut them in half. Then Slice the Onions to make think half-circle shapes – the closer they are to the same size as each other the better, hence my Mandolin tip.
- Cut the Sweet Potato down into sizes you can handle with one hand, then grate it using a grater.
- Throw the Onion and Sweet Potato into a large mixing bowl. Then thrown in the 2 eggs (without their shells) and all the spices.
- I usually add a tiny bit of salt and pepper here, but you don’t have to if you don’t want to – salt and pepper is personal taste.
- Give the mixture a really good mix. The better you mix it, the better the Bhajis. Don’t be afraid to mix until your arm hurts and you swap over and make the other arm hurt.
- Now prep your cooking tray – whether a muffin tin or not. Spray plenty of Frylight (or other low-calorie spray) and I mean plenty. Make that tray whiter than the moon.
- Split the mixture into 12 sizeable portions (these will make 12 Bhajis). Then use your hands to roll each portion into a ball (yes, you’re going to have to get your hands dirty).
- Place each ball into the tray (or into each muffin mould if using a muffin tray).
- Spay the top of each Bhaji with more Frylight and again don’t go sparingly.
- Stick said tray into the oven for around 20-30 minutes. Depending on how big your Bhajis are will depend on how long they take to cook.
- At about the half-way point of cooking, take the Bhajis out and turn them over. Again, spray with plenty of Frylight before returning them to the oven to finish off.