Ingredients:
Makes 4 flatbreads
Oil for frying
250g shallots finely sliced (you can use onions)
4 medium flatbreads or naans
175g natural or Greek yoghurt
1 tbsp white wine vinegar
A handful of fresh coriander finely chopped
1 tsp cumin seeds
1 tsp chilli powder
1 tsp turmeric
1 tsp ground coriander
1 tsp honey
1 tsp ginger paste
60ml boiling water
Black onion seeds (optional)
Onion Bhaji Flatbreads with Coriander & Yoghurt dressing
Onion Bhaji Flatbreads with Coriander & Yoghurt dressing – This works well as a lunch or a dinner, it’s easy to make and really filling! Have a couple each with a salad or cut them into wedges and have them as part of a picky lunch or tea if you’re feeding a few.
Method:
Heat the oven to 180C
Heat a drizzle of oil in a large non-stick pan. When hot, add the shallots and fry on medium heat for 10 minutes until they’re starting to soften and colour a little.
Whilst the onions are frying, sprinkle a little water on the flatbreads or naan bread. Place them on a baking tray and place them in the oven for 3-5 minutes until heated through.
Next, make the Coriander dressing: Mix the yoghurt, white wine vinegar, and coriander together. Season with salt and pepper. Set the dressing aside.
Stir in the spices, honey, and ginger paste into the onions. Fry for another 3 minutes.
Stir in 60ml boiling water and turn the heat off.
Divide the onions between the 4 flatbreads, drizzle with a little dressing and some extra coriander, and a sprinkle of black onion seeds to serve
