Onion bhaji Yorkshire puddings
Makes 12 small puddings
Easy
Prep:
Cook:
plus 1 hr resting
Give the classic Yorkshire pud an Indian-inspired twist with our genius onion bhaji version. These delicately spiced puddings are delicious with chutney
Skip to ingredients
- 2 small onionsfinely sliced
- 1 tsp turmeric
- ½ tsp cumin seeds
- ¼ tsp chilli powder
- 1 green chillichopped
- small handful of coriander leaveschopped, optional
- 2 eggs
- 100g plain flour
- 100ml milk
- 3 tbsp sunflower oil
Nutrition: per serving
- kcal77
- fat4g
- saturates1g
- carbs8g
- sugars1g
- fibre1g
- protein2g
- salt0.1g
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.
