Onion Bhajis are a great snack to put in your lunch box and of course as an accompaniment to a curry meal. Using Soy flour, means my Onion Bhaji recipe gives you a low carb option at only 4 net carbs per bhaji.
You could alter the spices you use to suit your own palette and tastes, these are very mild in flavour and not at all spicy.
TIP: I used a deep frying pan to fry them in; the first batch I made, I over cooked on the outside and undercooked in the middle as the oil was too hot, so you would be better off reducing the temperature and cooking inside before turning up to brown them off.
Low Carb Onion Bhajis
Using soy flour I have created a lower carb option of this simple but delicious Indian snack. 4 net carbs per bhaji.
- 1 Pint Vegetable oil
- 2 large Onions - sliced
- 3 Medium Eggs - lightly beaten
- 2 oz Soy flour
- 1 Tsp Cumin
- 1 Tsp Ground coriander
- 0.5 Tsp Turmeric
- 1 Tsp Baking powder
Heat the vegetable oil in a deep sided frying pan.
In a large bowl, mix the onions with the eggs making sure the onions are fully coated by the egg.
Mix in the rest of the ingredients making sure they are fully distributed.
Divide the mixture into approximately 10 Bhajis. About a dessert spoon size will make about 10. I found it easier to use by hands to mould these into rough balls which I laid on a board before adding to the oil.
Turn oil down. You do not want the oil too hot as it will then cook the outside only. Cook for 5 -7 minutes and then turn over and cook for a further 5-7 minutes.
Once the Bhajis are nicely coloured, remove and drain on some paper towel before serving.
Nutrients per bhaji
Fat (g). 7
Net Carbs (g). 4
Protien (g). 4