Ingredients
Directions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Sift the chickpea flour and spices into a large bowl.
Add the potato, onion and peas to the flour mixture and stir well to combine.
Add ¼ cup water and mix well until the potatoes, onions, and peas are coated in the mixture.
With clean hands, scoop a handful size of the mixture onto the parchment-lined baking sheet and twist so it forms a “bird’s nest” shape. You should get approximately 8 bhajis.
Bake for 25 minutes or until the top is golden brown.
Sprinkle cilantro on top and enjoy with your favorite sauce (suggestions below!).
Chef's Notes
Substitutions
Instead of chickpea flour, use almond or oat flour.
For the potatoes, use any organic potato you’d like, as long as it’s large enough to fit on the spiralizer and yield about 2 cups.
Use a white or red onion in place of yellow onion.
Serve with Indian sauces
Serve alongside your favorite sauce like Mint Chutney or Cucumber Raita.
Ingredients
Directions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Sift the chickpea flour and spices into a large bowl.
Add the potato, onion and peas to the flour mixture and stir well to combine.
Add ¼ cup water and mix well until the potatoes, onions, and peas are coated in the mixture.
With clean hands, scoop a handful size of the mixture onto the parchment-lined baking sheet and twist so it forms a “bird’s nest” shape. You should get approximately 8 bhajis.
Bake for 25 minutes or until the top is golden brown.
Sprinkle cilantro on top and enjoy with your favorite sauce (suggestions below!).
