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Onion bhaji Yorkshire pudding

Onion bhaji Yorkshire puddings

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A star rating of 4 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr resting
  • Easy
  • Makes 12 small puddings

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal77
fat4g
saturates1g
carbs8g
sugars1g
fibre1g
protein2g
salt0.1g
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Ingredients

  • 2 small onions, finely sliced
  • 1 tsp turmeric
  • ½ tsp cumin seeds
  • ¼ tsp chilli powder
  • 1 green chilli, chopped
  • small handful of coriander leaves, chopped, optional
  • 2 eggs
  • 100g plain flour
  • 100ml milk
  • 3 tbsp sunflower oil

Method

  • STEP 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.

  • STEP 2

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

  • STEP 3

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

  • STEP 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. 

Goes well with

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A star rating of 4 out of 5.17 ratings
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