
Nutrition Facts
Servings:
4
Amount Per Serving:
120 g
Calories
270
Protein:
8 g
Total Carbohydrates:
5.6 g
Sugar:
4.9 g
fibre:
Total Fat:
22 g
Saturated:
16.1 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
407 mg
Onion Bhaji
Indian food is hands down my favourite cuisine. I admit I’ve been spoilt as a kid growing up just outside of London where there was a high population of Indians and Pakistanis which made for cultural diversity but also soooo many amazing restaurants. I miss this about England, that and a quintessential English village.







Serves
Preptime
Cooktime
Ingredients
-
3 eggs (biodynamic/organic) - whisked gently
-
3 small brown onions - thinly sliced
-
1 tsp turmeric
-
1 tsp cumin seeds
-
1 tsp ground coriander
-
3 tbs coconut flour
-
1/3 cup dessicated coconut
-
1 green chilli
-
1 lime (juiced)
-
1 tsp coconut oil
-
pinch sea salt
Method:
I served with some shredded coconut (blitzed), green chilli, lime and a splash of coconut oil. So good.
- Gently whisk the eggs together with a fork, add the onion, spices/herbs and coconut flour and season.
- Heat 1/2 cup coconut oil in a small pan on a med/high heat.
- Once the oil is hot drop a tablespoon of mixture in the pan and flip over once browned.
- Cook for a couple of mins in total and remove from the heat and set aside.
- In a food processor combine the coconut, lime juice, chilli and coconut oil – process for 10 seconds and serve with the bhaji’s – YES!
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