Syn Free Oven Baked Onion Bhaji
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  • 500 g (17.5oz) of onion, halved and sliced (I use a mixture of white and red onions)
  • 1 pinch of garlic powder
  • 1 pinch of ginger
  • 1 pinch of turmeric
  • 1 ⅔ cup (160ml) of canned chickpeas, drained
  • 11 cup (240ml) of sweet, potato ,grated
  • 1 salt to season
  • 12 tsp of ajwain seeds (if you can't get these use cumin seeds)
  • 11 egg
  • 1 chilli powder to taste, if you like a bit of heat (optional)
  • 1 handful of coriander, chopped (optional
  • 1 spray oil
  • 1½ cup of yogurt
  • 1 bunch of fresh mint, finely chopped
  • 1 juice of half a lemon
  • 1 pinch of salt
  • 11 tsp of maple syrup (1 syn) or you can use sweetener to keep completely syn free
  • 1 If you can get it I also like to add a little bit of MDH Chutney Podina Masala, which adds great authentic flavour to the mint yoghurtSpray a frying pan over a medium heat with spray oil. Add onion and season well with salt.
  • 1 Fry until lightly golden (this will take about 20 mins, don't be tempted to turn heat up, or you will burn onions)
  • 1 Add the ajwain seeds (or cumin seeds) garlic, ginger and turmeric and fry for another minute
  • 1 Remove from heat and set aside to cool
  • 1 Preheat oven to 200c or 400f (gas mark 4)
  • 1 Add the chickpeas to a mini food processor with the egg and pulse till smooth.
  • 1 Add this to a bowl with the grated sweet potato, onion mixture and optional chilli powder and coriander if using
  • 1 Mix to combine
  • 1 Line a baking tray with parchment paper and form the mixture into equal sized balls. Place on the tray and spray over the top with top with spray oil and bake in the oven for 30 mins, till golden.
  • 1 Mix together the yogurt, mint, lemon juice, pinch of salt and maple syrup (or sweetener) plus Chutney Podina Masala if using and serve this on the side.



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