ingredients
SERVES 4
INGREDIENTS
3-4 onions, finely sliced
2 large cloves of garlic, grated
1 large knob of root ginger, grated
1 knob of fresh turmeric grated or 1 tsp ground turmeric
1 tsp chilli salt
1 tbsp toasted Indian style spices – I made my own blend with ground garam masala, black sesame seeds, yellow mustard seeds, cumin seeds, fenugreek and mild curry powder
100ml whisked aquafaba
1-2 tbsp gram flour
8-12 sprays of Borderfields Garlic Infused rapeseed oil spray
To serve:
Pickled cabbage and aioli
method
- Preheat your oven to 200˚C and start by mixing your onions with garlic, ginger and turmeric. Then stir in your spices and seasoning.
- Whisk the aquafaba until light and fluffy and use your hands to work into the onions with flour. Form into loose bhajis and place on a lined baking tray.
- Spray evenly with Garlic Infused Rapeseed Oil and bake in the preheated oven for 35-40 mins. Turn halfway through baking and spray with more garlic oil if required. Remove from the oven when they are golden and crispy on the outside and cooked in the middle. Try serving with some pickled cabbage, aioli and a small spoonful of mint sauce.
