A wonderful onion bhaji recipe using red onions, with a tangy fresh coriander and yoghurt dip. I love bhajis, as they are naturally allergen and gluten-free, but anyone who knows me knows that I’m not exactly keen on deep frying! So this is a way of doing them that is not so oily, and can be cooked in a regular frying pan. They are a cinch to make at home; and even better, you can choose which oil you use.
The recipe is another gem from Lucy Shardlow who is part of our NatureDoc HQ team and these bhajis also pair beautifully with her super Date and Tamarind Chutney.
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