Home
Recipes
Oven-baked bhajis

Oven baked bhajis on a roasting tray

Oven-baked bhajis

Name: Oven-baked bhajis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 80g chickpea (gram) flour; 1 tbsp medium curry powder; 1 tsp cumin seeds; 1 tsp ground turmeric; ½ tsp vegetable bouillon powder; 1 tbsp tomato purée; 2 eggs; 1 large carrot coarsely grated (about 150g); 2-3 onions (320g), halved and thinly sliced; 2 tbsp chopped ginger; 2 tsp rapeseed oil plus extra for the tin; 2 tsp rapeseed oil; 150g easy-cook brown rice; ½ tsp cumin seeds; ½ tsp ground turmeric; ½ tsp cinnamon; 400ml hot vegetable stock made with ½ tsp bouillon powder; 2 thick strips of lemon peel (from the lemon in the salad, below); 70g coconut yogurt; ½ lemon juiced; 400g can chickpeas drained; ⅓ pack of coriander chopped; 4 tomatoes chopped; 170g carrots cut into thin strips or coarsely grated; 1 red chilli deseeded and chopped (optional)

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.6 out of 5.17 ratingsRate

loading...

Deliver on flavour with these oven-baked bhajis served with lemon rice and chickpea salad. It makes a healthy dinner for four that's low in fat and calories

Gluten-free

Healthy

Low calorie

Low fat

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pepper & mushroom socca pizza

A star rating of 4.5 out of 5.4 ratings

Veggie pasta one-pot

A star rating of 3.2 out of 5.6 ratings

Healthy sardine kedgeree

A star rating of 4.8 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

80g chickpea (gram) flour
1 tbsp medium curry powder
1 tsp cumin seeds
1 tsp ground turmeric
½ tsp vegetable bouillon powder
1 tbsp tomato purée
2 eggs
1 large carrot

coarsely grated (about 150g)
2-3 onions

(320g), halved and thinly sliced
2 tbsp chopped ginger
2 tsp rapeseed oil

plus extra for the tin

For the lemon rice

2 tsp rapeseed oil
150g easy-cook brown rice
½ tsp cumin seeds
½ tsp ground turmeric
½ tsp cinnamon
400ml hot vegetable stock

made with ½ tsp bouillon powder
2 thick strips of lemon peel

(from the lemon in the salad, below)

For the salad

70g coconut yogurt
½ lemon

juiced
400g can chickpeas

drained
⅓ pack of coriander

chopped
4 tomatoes

chopped
170g carrots

cut into thin strips or coarsely grated
1 red chilli

deseeded and chopped (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal480

low
fat12g

low
saturates3g
carbs68g
sugars15g
fibre14g

high
protein18g
salt0.6g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Mix the flour with the spices and bouillon, and the tomato purée with the eggs. Toss the carrot, onion and ginger in the flour mix. Pour in the eggs, mix well and stir in the oil.
step 2

Oil a large baking tray. Spoon on 12 neat mounds of batter. Bake for 20-25 mins until golden.
step 3

For the rice, heat the oil in a pan over a medium heat and fry the rice and spices for 1 min. Add the stock and peel. Simmer for 20-25 mins until the rice is tender and the liquid absorbed.
step 4

Mix the salad ingredients together and serve with the hajis and rice. If you're following the healthy diet plan, serve half the bhajis and rice with half the salad. Cool the remaining bhajis and rice and keep chilled with the rest of the salad for up to three days. Reheat the bhajis at 180C/160C fan/gas 4 for 10-15 mins until piping hot. Reheat the rice in the microwave. Serve with the salad.

Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.

Recipe from Good Food magazine, January 2023

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.6 out of 5.17 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now