Gluten Free & Vegan Onion Bhaji Flower
Oh my word! This is so good, you going to love it. Best onion bhaji ever and as well as gluten free, it can be made vegan easily for those with dairy intolerance (vegan garlic mayo recipe below). You can pull the crispy and spicy petals and dip into the refreshing and moreish garlic mayo. Serve with very cold gluten free beer, wow it's a totally knockout! Please try this recipe and let us know what you think.
Cooking Time: 15-20 minutes
Prep Time: 10-15 minutes
For the batter
- 1 pack of Isabel’s Batter Mix
- 1 Tbsp of Harissa or curry powder or any mixed Italian herbs.
- ½ tsp of garlic powder
- Freshly ground black paper to taste
- A pinch of crushed sea salt
- Gluten free beer or sparkling water
For the garlic mayo
- 4 Tbsp of your favourite mayonnaise
- 2 Tbsp of natural yoghurt
- A good squeeze of lemon juice
- A small garlic clove crushed
- Method for garlic mayo
- Place all the ingredients in a bowl and mix well and it is ready to serve.
For the vegan garlic mayo
- 1 Pack of silk tofu
- 1 Tbsp of rapeseed oil
- 2 Tbsp of sunflower oil
- 1 Tbsp of lemon juice
- 1 tsp of Dijon mustard
- ¼ tsp of garlic powder or crushed fresh garlic (optional, but nice)
- Salt and freshly ground to taste
- Method for the vegan mayo
- Place all the ingredients in a blender or food processor except by the oils, beat slowly, then add the oil until the mixture thickens.
- If the mayonnaise is too thick add a little almond milk or if too thin add a bit more oil.
- Taste for seasoning, adjust if necessary and serve.
- Start by preparing the onion. Peel off the outer skin of the onion, but leave the root base as this will hold your flower together.
- Then turn the onion upside down and start cutting the petals downwards, leaving 2cm from the base of the onion.
- Cut all the petals gently, try to push the knife in cutting into the centre of the onion to help the onion to fully open. You might need to do this process of cutting the petal 2 or 3 times.
- After cutting the onion, then open the petals carefully to prevent them from breaking. If you find hard to get the petals to open, then soak the onions in cold water for about 30 minutes, then they will open up more easily.
- Once you have managed to cut your onions and they are ready, set them aside and let’s prepare the batter. The quantity of batter mix required for making the batter will depend on how many onions you will be making and their size.
- For 3-4 large onions I used a full pack of the Batter Mix (125g), otherwise I think half a pack will do.
- Also please remember that the spices added to flavour the batter mix is to your taste. I used a combination of harissa, chipotle paste and garlic powder, which were ingredients I had to hand. You might like to use curry powder or other spices you might have in your cupboard. Quickly taste your batter and adjust the flavour if necessary, if you like stronger flavour, then add a bit more spices or herbs.
- I dusted the onions with part of the seasoned flour before covering them with the batter to give the batter more grip, then shook the excess flour from the onions.
- I used gluten free beer to make my batter to add even more flavour to the coating on the bhajis. Don’t worry, as after the cooking process not alcohol is left on the onions bhajis as it evaporates.
Tip: A tip to stop your eyes from stinging and you crying all over whilst cutting the onions is to place the onion in the freezer for 15-20 minutes.