Baked onion bhajis (Pyaz ke pakore) from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 28) by Meera Sodha

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MariaSwe on July 08, 2023

    Very nice and easy. My batter was not really a batter so the first batch didn't spread out in the oven. The next batch I flattened to get more surface area to brown and it turned out well. I didn't note to oil the foil so mine stuck a bit. The oil that was in the pan was clearly not enough, so don't forget to brush the foil. Maybe parchment paper works without oil?

  • clkandel on January 01, 2021

    Very tasty and love that these are baked and not fried!

  • FJT on May 19, 2019

    I intended to make the full recipe but got bored with slicing onions on the mandolin about half way through, however I’d already made a full quantity of the ginger /chilli /cumin paste. As Meera’s recipes tend to be on the very mild side for our tastes I did half the quantity of onions and chickpea flour to the full quantity of all the spices and this worked out perfectly for us. So much easier to make and healthier than frying them - if I get a slicing disc for my food processor we may have bhajis more frequently!

  • Yildiz100 on September 20, 2018

    Make a half recipe. One kilo of onions won't fit in my largest pan! Pretty good but the batter was really dry, leading to a pasty interior. It was so thick it was more of paste that had to be scraped forcefully off the spoon onto the pan, but I stuck with it, as is, just to be faithful to the recipe the first time around. Next time add more water to achieve a texture that can be called a batter (even if thick) rather than dough. At least twice as much.

  • SugarFree_Vegan on August 24, 2018

    This is such an easy recipe to do and you can make it even more healthy by cutting down on the oil for frying the onions and using a little water. Cook the onions on low with a little oil and a tablespoon or so of water until soft and then take the lid off and pick up the heat to give them a little colour. It's a very tasty recipe and very easy to prep in advance to finish off when you are ready to eat. We had this with the Blackened Sweetcorn Chaat from page 26.

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