The good thing about these bhajis is that they are baked and not fried. Although there is oil involved to soften the onions and to give them a 'fried' taste, it's probably not quite as bad as slinging them in the deep fat fryer. Plus there's much less risk of them disintegrating.
|Bhajis with lime pickle|
On the down side, I used the full recipe quantity of spices, even though I was only making a fraction of the other ingredients but you couldn't really taste the spicing and I think it would be lost if you had more onions and flour. I'd definitely recommend doubling the spices if you use the full recipe.
As for the baked vs fried bit. They were okay, if a little stodgy in the middle. Then again, if you can put up with the grease, things taste so much better when they're deep fried. But we all know that's bad for you so let's not go there.
Far happier with this recipe than the last attempt. I think they'd go well with a healthy curry meal if you're looking for that kind of thing. I had them for tea with a random leftover Waitrose samosa which also snuck into the picture, just because that's how I roll on a Thursday night. Sometimes.
You can find the recipe here.