- Skill level
- Keen cook
- 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 potatoes (Desiree works well, or another firm variety)
- 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 fresh coriander, chopped, plus extra to serve
- 1 tsp salt
- 4 tbsp gram (chickpea) flour
- Water to bind
- Fry light spray
- Fresh red chillies to serve
- 1Preheat oven to 190˚C / Fan 170˚C / Gas 5.
- 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 preheated 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.