- Skill level
- Preparation Time
- 25 minutes
- Cooking Time
- 25-30 minutes
- Serves 4 as a starter
Potato onion bhajis that are bursting with flavour and are the perfect appetizer during the winter months.
- 700g large white potatoes
- 2 medium onions
- 1/2 tsp ground ginger
- 2 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 2 tsp cumin seeds
- 2 tbsp chopped fresh coriander plus extra to serve
- 1 tsp salt
- 4 tbsp gram (chickpea) flour
- Water to bind
- Fry light spray
- Fresh red chillies to serve
- 1Pre-heat oven to 190 ˚C.
- 2Peel and grate the potatoes. Using your hands, squeeze out any liquid and place the grated potato into a large bowl.
- 3Finely slice the onions and add to the potato.
- 4Add all the dried spices, salt and gram flour and mix together.
- 5Take a small jug of cold water and add a tablespoon at a time combining all the ingredients until you have a sticky mixture.
- 6Mix through the fresh coriander.
- 7Line a baking tray with parchment paper and with clean wet hands take a small amount of the mixture and form it into a ball and place on the baking tray.
- 8Continue with the rest of the mixture, leaving a little space between each ball.
- 9Lightly spray with the oil and place in the pre-heated oven for about 25 minutes or until crispy on the outside and cooked on the inside. Check half way through cooking and if looking a little dry spray again with the oil.
- 10Serve with chutneys of choice with the remaining chopped fresh coriander and slices of red chilli. Goes particularly well with mango chutney and coriander chutney.