Beetroot & Onion Bhaji Recipe
Peel and half the onions.
Slice them carefully into 0.5cm moon shaped slices.
Put the oil into a pan and heat the onions on a medium heat, until they go translucent and soft.
(This should take around 15 minutes).
In a separate bowl grate ginger. Add the paste from the pestle and mortar to the chickpea flour.
Add chopped fresh coriander, turmeric, chilli powder, lemon juice and mix roughly.
If it looks a little dry, add a few splashes of water to make a thick batter.
Using a tablespoon scoop the batter onto the oiled trays, leaving a few centimetres between the bhajis, flatten bhajis with back of spoon a little.
Bake in the oven for approx 30 minutes until the bhajis are crisp on the top.
Use a pallet knife to place on a plate.
Preheat the oven to 180°C / 350°F / Gas 4.
Line two baking trays with backing parchment. Drizzle oil over the parchment.
Put the ginger, green chilli, ground coriander, and cumin seeds, salt and grind in a pestle & mortar and grind to a paste.