Wednesday, August 4, 2010

Onion Bhajees



Oh YES, you heard me right... onion bhajees, a dieter's nemesis.  Not these onion bhajees though.  These bhajees are crispy on the outside and moist and flavourful on the inside, they are full of flavour and spice with just a hint of caramel sweetness.  The ultimate challenge here, turning a greasy, fattening and oh-so-delicious takeaway favourite into something homemade and unrivalled in delciousness that it ultimately fat-free!  This entire recipe weighs in at a mere 4 weight watchers points.  I made twelve small bhajees, so you can eat three for a one point snack.  This is so simple that I suspect they will become a regular healthy snack around here!

WW Onion Bhajees
(makes 12)

1 large onion, roughly chopped
3-4 tbsp chicken stock
4 tbsp flour
4 tbsp water
1 tsp garam masala
1 tsp tandoori curry powder
1/2 tsp cumin
1/2 tsp tumeric
pinch Splenda/sugar/sugar substitute
pinch ground coriander
salt and pepper to taste
1 tbsp fresh coriander stalks, finely chopped
Cooking Spray

Pre-heat oven to 200C/400F.

Sauté the onions in the chicken stock until the stock is gone and they are just barely browning.  Remove from heat.

Mix flour, water, spices and coriander to form a smooth paste. Add onions and season.

Spray a mini muffin tin with cooking spray and spoon the onion mixture into the twelve muffin cups.  Bake for 10-15 minutes until beginning to crisp.  Flip over bhajees and bake for a further five minutes until golden brown and crisp on the outside.  Garnish with torn coriander leaves.  Serve as is or with raita and mango chutney.

WW Points: 1 per 3 bhajees.  

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