Baked Beetroot Bhajis everyone! This is what is happening in the Kind Earth Kitchen this week.
Colourful, super easy to make and incredibly delicious. As usual, we are baking instead of deep frying to make sure we keep your bhajis super healthy. Lots of us are love bhajis and pakoras, but I am sure most of us would warmly welcome something that tastes delish, yet is NOT deep fried.
So here you go… a recipe just to delight your taste buds!
OK, so what actually is a bhaji? A bhaji is an Indian snack food, typically deep fried and often served with chutney. They make excellent street food or party food since you eat them with your fingers.
Bhajis also work well as part of a curry night buffet, served hot or cold. Leftovers work nicely in a lunch box the next day.
What is the difference between a bhaji and a pakora? Not a lot really.
Bhajis are like pakoras in that they are made in a batter made from chickpea flour (also called gram flour, chickpea flour, besan flour).
Bhajis are often known in the West for being made with onions… but to be fair, you can put whatever you want in them and still call them a bhaji. There are so many different variations depending on which region you are in.
Call it a bhaji, call it a pakora, call it whatever you like – it’s de-e-elicious.
I love beetroot for its fabulous health benefits and that deep beet red colour, so it is the star player in this recipe, and ideal to share with you gorgeous folk here!
Oh… my… goodness, I think you are going to love it.
I am using a delicious combination of flavours to get this dancing on the tastebuds. We are talking freshly grated ginger and then a whole medley of cumin seeds, curry powder, onion powder, salt and black pepper. Add in freshly grated beetroot and chickpea flour and it transports you quickly off to tastebud heaven.
We are looking for a crispy outer layer (hence the high oven temperature as we try to slightly mimic the super high temperature of deep frying).
We want to make sure the whole thing is nicely cooked, all the way through and that the flavours are dancing to perfection. So we’ll pop it into an oven at around 450F (230C) – however, I would suggest that you explore and experiment with your own oven temperature because they vary. 20 minutes should do the trick.
We need the bhajis it to be baked and tanned on the outside (the odd little scorched piece is fine as it adds nicely to the charm, so no need to be super fussy).
This serves exceedingly well with my mango & ginger chutney.
Please do check it out here… Mango & Ginger Chutney recipe.
I’ve made a video to show you how easy these are to make. The video also includes a quick bit about where I am staying (at the time of writing) on Vancouver Island… please do check that out here and enjoy!
- 1 beetroot (tennis ball sized)
- 1 heaped teaspoon fresh ginger
- ½ teaspoon sea salt
- Twist of black pepper
- ½ teaspoon cumin seeds
- 1 heaped teaspoon curry powder
- 2 teaspoons onion powder
- 50g chickpea flour (gram/garbanzo bean flour)
- Please check out my video above to see how I make these.
- Grate the beetroot (leaving the skin on is fine).
- Finely grate the ginger.
- Measure the chickpea flour and then add all ingredients to a mixing bowl together.
- Use your hands to mix and squeeze the ingredients until everything is evenly combined.
- Line a baking tray with parchment paper.
- Divide the mixture into about 6 dollops and pop them onto the baking tray (give them a little squish down so they are more like patties about 1.5cm thick).
- Pop it into an oven at around 450F (230C) for around 20 minutes – however, I would suggest that you explore and experiment with your own oven temperature because they vary.
- Enjoy hot with chutney or cold.
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