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Baked Courgette and Onion Bhajis

Baked Courgette & Onion Bhajis - a healthy version of your favourite Indian street food. Deliciously spicy, crispy on the outside and yet soft and light on the inside. Naturally vegan & gluten free.
5 from 10 votes
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Course: Appetizer, Side Dish, Snack
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 Bhajis
Calories: 82kcal
Author: Sarah James
Bhajis

Equipment

  • spiraliser
  • muffin tin or a lined baking sheet

Ingredients

  • 500 g courgette - about 2 medium courgettes
  • 1 tsp salt
  • 1 red onion
  • 100 g besan or gram/chickpea flour
  • 2 tbs rice flour
  • ½ tsp bicarbonate of soda
  • ½ tsp turmeric
  • 2 tsp nigella seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp chilli powder
  • 1 tsp grated ginger
  • 3 tbs rapeseed/canola oil

Instructions

  • Preheat your oven to 200°C/180°C fan/400°F/Gas 6
  • Spiralise your courgettes using the coarse setting to give the thickest strings.
  • Mix spiralised courgette with salt in a colander and leave to one side to drain.
  • Slice red onions as thinly as you can. Make sure your onion slices are all roughly the same size.
  • Squeeze the excess water out of the courgettes before transferring to a large mixing bowl.
  • Mix the red onion slices in with the courgette.
  • Add spices and flours until the courgette and onion are evenly coated. You shouldn't need to add any water as the courgette will continue to ooze liquid even though you have already squeezed out excess water.
  • Add ½ tsp of oil to each muffin cup.
  • Evenly distribute the bhaji mixture into the muffin cups - about one heaped tablespoonful per cup. If you are using a lined baking sheet - pile up in 12 equal mounds.
  • Pop in the oven for 25 minutes, brushing your bhajis with oil halfway through baking.
  • Once cooked, leave to rest for 5 minutes before removing from the tin.

Video

Notes

  • Serve with a minty yogurt dip or chilli sauce.
  • If you want to save some bhajis for another day, make sure they have cooled down before storing in an airtight container in the fridge for up to 3 days.
  • Courgette and Onion Bhajis freeze well. Why not make a double batch and pop some in the freezer for later ?
  • Allow frozen bhajis to defrost before reheating in a preheated oven for 10 to 15 minutes at 160°C.
  • Nutrition information is approximate and meant as a guideline only.
Nutrition Facts
Baked Courgette and Onion Bhajis
Serving Size
 
12 g
Amount per Serving
Calories
 
82
Calories from Fat 36
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
250
mg
11
%
Potassium
 
203
mg
6
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
3
g
6
%
Vitamin A
 
114
IU
2
%
Vitamin C
 
8
mg
10
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.