Onion bhaji Yorkshire pudding

Onion bhaji Yorkshire puddings

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(8 ratings)

Prep: 15 mins Cook: 20 mins plus 1 hr resting


Makes 12 small puddings

Give the classic Yorkshire pudding an Indian-inspired twist with our genius onion bhaji version. These delicately spiced puddings are delicious with chutney

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal77
  • fat4g
  • saturates1g
  • carbs8g
  • sugars1g
  • fibre1g
  • protein2g
  • salt0.1g
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  • 2 small onions, finely sliced
  • 1 tsp turmeric



    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



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

  • 100g plain flour
  • 100ml milk



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

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

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


  1. 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.

  2. Add the chilli and coriander (if using) to the onions then crack in the eggs. Tip in the flour and mix.

  3. Gradually add the milk and beat until the batter is smooth. 

  4. 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. 

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