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The vegan life: (Indian) onion fritters



Adopting a plant-based lifestyle is loaded with benefits, but it does have one downside – dining out can prove a challenge! Don’t worry, though, I am about to let you in on a secret. Ready? Indian Cuisine! Not only can you find tasty plant-based options, but the food is usually healthy, too! One not so healthy option comes in the form of the popular appetiser Onion Bhaji, a flavourful onion fritter that goes down way too easily. This is the most recent of my favourite Indian dishes that I have tried to replicate in my kitchen. Thanks to the onions, this baked version of the bhaji is high in antioxidants. Plus, you’ll get a nice dose of protein due to the chickpea flour batter. If you give this dish a try, you may just be inspired to make eating out a thing of the past…except occasionally, of course!


2 large onions thinly sliced, approx. 4 cups

1/2 cup water

1 teaspoon salt

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garam masala (store-bought or find an easy recipe on

1/4 teaspoon ground turmeric


1 cup chickpea flour

1 teaspoon garam masala

Pinch of salt

1/4 cup water (optional)


Preheat oven to 375 degrees F.

Heat water over medium heat in a medium sized frying pan.

Add onion and spices. Salute until just translucent.

Mix chickpea flour, garam masala and pinch of salt in a medium bowl.

For a smoother bhaji (as pictured), add 1/4 cup of water to batter mix. For a more defined bhaji (my preference), exclude the water.

Add sautéed onions to the batter mix, and mix well.

Portion mixture onto lightly sprayed baking sheet (about 10 onion bhajis)

Optional: Sprinkle each with a little ground coriander and/or cayenne pepper.

Bake for 25 minutes.

Best enjoyed fresh!

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