Onion bhaji Yorkshire puddings

Nutrition and extra info

Vegetarian

kcal77

fat4g

saturates1g

carbs8g

sugars1g

fibre1g

protein2g

salt0.1g

Ingredients

Method

2 small onions, finely sliced

1 tsp turmeric

term-er-ik

Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

½ tsp cumin seeds

¼ tsp chilli powder

1 green chilli, chopped

small handful of coriander leaves, chopped, optional

2 eggs

egg

The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

100g plain flour

100ml milk

mill-k

One of the most widely used ingredients, milk is often referred to as a ‘complete’ food…

3 tbsp sunflower oil

Sunflower oil is made from pressing sunflower seeds and extracting the oil. It’s usually…

Tip the onion and spices into a bowl with a generous pinch of salt. Mix well and leave for an hour until the onions have softened.
Add the chilli and coriander (if using) to the onions then crack in the eggs. Tip in the flour and mix.
Gradually add the milk and beat until the batter is smooth.
Heat the oven to 240C/220C fan/gas 9 with an oiled 12 hole muffin tray inside. Spoon the batter into the holes and cook for 15-20 mins until puffed up and golden and the onions have frazzled slightly. Serve as a starter with Indian chutneys or as part of a roast.