Hello Fellow Slimming Worlders!
As promised, I thought I'd share the onion bahjee recipe I found, tweaked and made over the weekend when my in laws were visiting. I had lots of people message me and ask for the recipe for these. Just like the Chicken Tikka Massala these looked and tasted just like the real thing and were perfect as a side or a starter for any Indian dish.
Ingredients
Makes 15
1 sweet potato, grated
1 red onion, finely chopped
1 white onion, finely chopped
240g tin of chickpeas
2 eggs
3 tsps garlic granules
1tsp cumin
1/2 tsp coriander
2 tsp tandoori spice
1/2 tsp tumeric
For the dip:
4tbsp fat free natural yoghurt
1/2 tsp cumin
1tbsp mint sauce (1/2 a syn)
What you need to do...
- Finely dice the onion and fry in fry light
- Peel and grate the sweet potato, add to the pan with the onion and fry gently
- In a small bowl, mix together the spices with a little water until they form a paste and add to the pan.
- Drain the chickpeas and blend in a mixer (or if you dont have a blender, they're quite soft you can mash them with a fork until they're all mushed up) and add to the pan
- Whisk the egg and add to the pan, stirring well
- Carefully (its going to be hot) remove from the heat and shape the mixture into small ball shapes (or flattened ball shapes, whichever you prefer)
- Bake in the oven for 40 minutes turning halfway through
- Mix together all the ingredients for the dip and serve in a small dish in the middle of onion bahjees
Let me know if you try it!
Love Mrs B xx
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