Indian takeaways were always a favourite of mine. When my husband Howard and myself first lived together we would occasionally order an Indian on a Saturday night. Nowadays due to my gluten intolerance and the fact I gave up sugar and processed foods we don’t tend to order takeaways as much as we once did. There are certain dishes that I used to love to order from our local Indian takeaways and a couple of Bhjais would have been on the top of my list.
The other day I was thinking about how to make Bhjais. I haven’t eaten one for such a long time and I just fancied it. I decided to bake them instead of fry them in oil. The result was more like a muffin so I thought I would make them into muffins instead. These muffins have all the flavours of a Bhjai but just aren’t as crunchy. They are soft and melt in the mouth. These would be perfect to eat with a curry or even a spicy soup too. These Bhjai’s are a brilliant alternative to shop or takeaway brought ones and they are well worth a try.
What’s your favourite takeaways and what would you miss the most if you had to give it up? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Mixing bowl
- Muffin tray
- Gram or chickpea flour x 120g
- Red onion x 1
- Cumin seeds x 1 tsp
- Fennel seeds x 1 tsp
- Ground coriander x 1 tsp
- Turmeric x 1 tsp
- Garlic granules x 1 tsp
- Baking powder x 2 tsp
- Bicarbonate of soda x 1 tsp
- Apple cider vinegar x 1 tbsp
- Coconut drink or milk of your choice x 120mls
- Salt and pepper to taste
- Oil for the muffin tray
- Preheat the oven 180°C or gas mark 4.
- Pour oil into each hole in the muffin tray.
- Spread the oil around the base and the sides of the tray with the brush.
- Peel and slice the onion.
- Put the gram or chickpea flour into the mixing bowl.
- Add in the cumin seeds, fennel seeds, ground coriander, turmeric, garlic granules, baking powder and bicarbonate of soda.
- Mix all of these ingredients together and add the salt and pepper to your tastes.
- In the jug pour in the apple cider vinegar and milk and mix these ingredients together.
- Now mix the ingredients in the jug with the ingredients in the bowl.
- Spoon in the mixture into the muffin tray as evenly as possible.
- When the oven has preheated put the muffin tray in.
- Bake for about 20 – 25 minutes or until golden brown.
- Once cooked remove from the oven and leave to cool.
- Then serve and enjoy.
Vegan Onion Bhjai Muffins were delicious and fulfilled my craving for an Indian takeaway. I ate these with a soup that I made for dinner. My husband Howard and son Ted didn’t try these muffins. They had cheese on toast with there soup. The muffins were easy and simple to cook. They were so tasty with the soup but as I mentioned earlier they would be great with a curry too. As summer is on it’s way they would also be good to take on a picnic as well. However you decide to eat this dish, as always, please enjoy. Thank you xxx