Gluten Free/ Sides & Snacks

Baked Onion Fritters, or ‘Bhaji’

This was a fun recipe to make.  Pretty simple too, and in my opinion it would taste better deep fried (next time I’m trying it that way!), but for health purposes, this recipe shows how to enjoy these baked (wayyy less calories and fat lol).  They are still good this way, they still came out tasty and crispy.  I love anything reminding me of vegetable pakora.  You should enjoy these with an Indian dip from your local Indian grocery store (if you have one).  Something like tamarind sauce, or mint chutney.  If you can’t find that in stores, you can easily look up a recipe to make it yourself.  But I also found these very good with vegan ‘sour cream and onion’ dip.  I actually ended up making my own out of tofu because I did not want to go back out to the store lol, but I will have to post that recipe up another time;P  If you can, I recommend getting your hands on Follow Your Heart’s ‘Sour Cream’ dip, that’s been my favorite sour cream option yet to date.

And BTW, for all of you who have been following my last post, I got the lab work done today and to my surprise it was EASY! And fast!! And painless!!  They now know I was a hard stick, but they needed to get the rest of the blood out of me to complete the labs I needed, so they had me run hot water over my arm for like 5 minutes.  It was bright red, and the woman tied the knot above my elbow reallll tight, tapped the inside of my elbow to feel the vein, and got it in in one shot.  The blood work was done in under 2 minutes.  I was SO happy!!!! Maybe it also helped that I drank SO much extra this morning and last night too?  Any who, I am just happy that is over with, I am still not a huge fan of needles, but sure came a long way from when I was young lol. ;P


Hope you guys enjoy these!

This recipe is thanks to BosKitchen, with some slight alterations 🙂


Baked Onion Fritters, or 'Bhaji'

Print Recipe
Serves: 10-15 Cooking Time: Prep time: 5 Minutes, Cooking: 45 Minutes


  • 3 - Red Onions, Medium
  • 1 tsp - Sea Salt
  • 1 tsp - Cumin
  • 1 tsp - Coriander
  • 2 Tbsp - Coconut Oil
  • 2 Cloves - Crushed Garlic
  • 1 tsp - Turmeric
  • 1 tsp - Coriander
  • 1 tsp - Cumin
  • 1/2 tsp - Ginger Powder
  • Dash of Chilli Powder
  • 8 Tbsp - Chickpea Flour
  • 2 Tbsp - Tomato Puree
  • 2 Tbsp - Filtered Water
  • Vegan 'Sour Cream'
  • Tamarind Sauce
  • Mint Chutney



Cut your onions into <1cm wide long slices.


Add coconut oil to a frying pan and turn on medium flame. Throw in your onion slices and crushed garlic. Cook for 10 minutes, or until translucent. Then remove from heat and stir in your spices.


Preheat your oven to 350F.


Transfer to a metal mixing bowl and slowly stir in your chickpea flour.


Mix together your tomato puree and water, and pour into your mixture. Stir well so everything is coated evenly and forms a sticky dough. Add more water or flour as needed.


Line a large baking tray with oiled down parchment paper, and begin forming little balls out of the dough, then lightly pressing them down on the tray so they are not too high (yes your hands Will get sticky!). Do this until all of your batter is used up.


Bake for 25-35 minutes, or until cooked all of the way through and crunchy on the outside but not burnt. Check on them every so often (my oven might be a little weak, so I kept mine in for around 45 minutes or so).


Once finished, take out and enjoy with an Indian dipping sauce, or my favorite, 'Follow Your Heart' Vegan Sour Cream dip!

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