About the Recipe
My twist on the delicious onion bhaji- but in a bun form. Such a great on the go snack!
Ingredients
Onion Mix
2 tablespoons Vegetable Oil
1 large Onion (finely diced)
1 Potato (peeled & finely diced)
1 teaspoon Turmeric Powder
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
½ teaspoon Ground Ginger
1 teaspoon Cayenne Pepper
1 teaspoon Curry Powder
1 teaspoon Curry Paste
3 teaspoons Tomato Puree
4 tablespoons Water
Savoury Bun Mix
1 ½ teaspoons Red Chilli Paste
7oz-200g Plain Flour (sifted)
2.2oz-65g Unsalted Butter
1 teaspoon each of Salt & Black Pepper
2 Medium Eggs (free-range, lightly beaten)
1 ½ teaspoons Baking Powder
5.7 fl oz-170ml Semi-Skimmed Milk
1 tablespoon Fresh Coriander (chopped)
2.1oz-60g Sweetcorn (ready to use)
2.1oz-60g Peas (ready to use)
7oz-200g Paneer Cheese (diced into medium cubes)
2.8 fl oz-85ml Olive Oil
Preparation
Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper muffin cases) and set to one side
Start by making the onion mix. Using a large frying pan over a low/medium heat up the oil and add the onion, potato and turmeric and cook for 15 minutes (or until soft, stirring frequently so it doesn't burn). Add the curry paste during the last 5 minutes of cooking
Add the ground coriander, curry powder, ground cumin, ground ginger and cayenne pepper. Mix well and cook for a further 2 minutes on a lower heat
In a separate small bowl, mix together the tomato puree and water. Add the mixture to the onions and combine well. Remove from the heat and set to one side until later
Continue by making the savoury bun mix. In a large mixing bowl add the sifted flour and baking powder, set to one side. In another large mixing bowl, add the oil, butter, pepper, milk, red chilli paste, salt and coriander. Mix well. Add the beaten eggs gradually whilst continuously mixing
Add half of the flour mix to the oil mix and combine well. Repeat this process one more time so all of the flour and oil mix is combined
Add the sweetcorn, peas and paneer cheese along with the onion mix to the flour oil mix and combine thoroughly until equally distributed
Equally spoon into the 12 holes of the prepared tin and pop into the oven for 45 minutes until the tops are starting to brown
Remove from the oven and allow to cool in the tin for 10 minutes before removing
Serve warm or cold