Onion Bhaji’s – 0sp

My lovely auntie informed me of this amazing recipe from the Facebook page recipe binder yesterday and whilst I usually like to create or adapt recipes (as you will see from all my other posts haha) this one was rather delicious as it was. I only made a few of my own amendments and this was mostly during the cooking and portioning process.

It was so quick to make, so tasty and for so little points! My OH really didn’t believe that they were WW friendly. Make sure your oven is hot when you pop your bhajis in as you don’t want them to go soggy. To store pop into a box on top of some strong kitchen roll (to soak up any excess liquid created when cooling). According to the recipe builder 1 bjahi is 1sp, 2 bhajis is 1sp, 4 is 2sp and 8 is 4sp.




Makes 16 bhajis

Serves 4 = 0sp (for four bhajis)(flex)

3 very large onions, as thinly sliced as you can make them

1 ½ tsp turmeric

1 tsp cumin

1 ½ tsp ground coriander

1 ½ tsp chilli powder (I used spicy as we like them hot but if you don’t, go for mild)

1 ½ tsp ground ginger

100g chickpeas, drained and blended finely

1 tbsp tomato puree

1 egg, beaten


Pre heat your oven to 180c and line a baking tray with some baking paper.

Spray a large frying pan with 1kal (the biggest you have, there are lots of onions to be fried!) and once hot add all the onions and turmeric. Cook for around 20 minutes until the onions are nice and soft and have taken on the colour of the turmeric. Add a little water to stop the onions sticking if required.

Take the onion mixture off the heat, pop into a large bowl and add all the dry ingredients including the chickpeas. Give a good mix and then add the tomato puree and egg. Mix again until well bound.

Take around a tablespoon of mixture and roll into a rough ball, then flatten slightly. Pop onto a baking tray.  This method should give you 16 bhajis!

Spray bhajis with fry light, season with salt and pepper and pop in the oven for 20 minutes (or until nicely browned).

While your bhajis are in the oven, mix 2 tablespoons of fat free natural yoghurt with a touch of mint sauce and some grated cucumber. Pop into a smaller bowl.

Remove bhajis from oven, leave to cool a little (they will also firm up) and serve in a bowl with your yoghurt on the side. You could even add some salad with a little red onion.


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29 thoughts on “Onion Bhaji’s – 0sp

  1. Debbie says:

    I made these on Sunday for yesterday’s dinner and they are amazing. I only have large eggs so they work out at 3PP for 4 and that’s still a bargain. 2 portions left, and I’ll just need to keep my sticky fingers out of the fridge until Friday night’s dinner.

  2. Becky says:

    Made these on Sat night when my Dad was staying. I ended up using a whole can of chickpeas (400g) as the mixture seemed very wet, perhaps because we only have large eggs? But it worked as both Dad & OH (& me) thought they were yum! More SPs of course though… But still tons lower than at the Indian! Thanks Laura…& your auntie 😜

  3. Deborah Haugh says:

    I’ve just come across this recipe going to give them a try tonight. Not a chilli lover so going to use a little paprika and black onion seed instead. My mouth is watering already.

  4. Avril Corbett says:

    Just had these for a late lunch with soup and salad, lovely flavour. Thanks for doing this blog, it’s helping me to stay on track.

  5. Maryann says:

    Hi, Do these freeze OK? Would it be better to freeze the cooked/uncooked versions? I’ve heard lots of good reports about this recipe!

    • Avril says:

      MaryAnn I have frozen and reheated cooked ones and they have been fine, can’t remember timings but keep an eye on them as they don’t take long even from frozen.

  6. Cathy says:

    Hi Laura
    I love your recipes , but I have to write them down on paper to be able to remember them… is it possible to print them off instead? Thanks x

    • lakettle says:

      Hi Cathy, you could screen shot and print that? You should be able to copy to a word document and print either. Unfortunately I have no direct to print button at the mo! Sorry x

  7. Jennie says:

    I am making these tonight – I am thinking they’d make a nice replacement for potato as we are having steak. So I will serve these with my steak and veg and a nice sauce. Thanks for this website, feel like I have my mojo back again 🙂

  8. Gemma Smart says:

    Just made these and they are lovely, and are the most authentic look and Taste wise I have found! Can’t wait to finish them with dinner tonight! Thanks for the recipe.

  9. Michaela says:

    I made these and oh my goodness they are gorgeous. Took them cold as part of a picnic too. Brilliant a recipe I will use again and again. Thank you.

  10. Louise says:

    I’ve made these before and they were AMAZING! I’m planning on making them again but I’ve not got any chickpeas in. Would the recipe work without them? Xx

  11. Sarah says:

    Made these yesterday and they were amazing looking forward to trying more of your brilliant recipes thank you for sharing

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