Cauliflower and onion bhaji baps recipe

11 INGREDIENTS • 6 STEPS • 50MIN

Cauliflower and onion bhaji baps recipe

Recipe
Load these crispy, mildly spiced oven-baked cauliflower and onion bhajis into fluffy brown rolls with our layered Indian-style dip for a veg-packed, great-value dinner the whole family will love.
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Load these crispy, mildly spiced oven-baked cauliflower and onion bhajis into fluffy brown rolls with our layered Indian-style dip for a veg-packed, great-value dinner the whole family will love.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

50MIN

Total time

Ingredients

Servings
4
2 tsp
cumin seeds
2
M&S Remarksable Value brown onions, thinly sliced
350 g
M&S Remarksable Value cauliflower, roughly chopped
1 tbsp
M&S roasted garam masala
1 tsp
ground turmeric
10 g
coriander, finely chopped
180 g
gram flour
1
M&S Remarksable Value lemon, juice only
1 pack
M&S layered Indian style dip
170g per pack
4
M&S Remarksable Value large wholemeal baps
30 g
M&S mango chutney flavour mini poppadoms
Love This Recipe?
Add to plan
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Cauliflower and onion bhaji baps recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Line two baking trays with foil and lightly grease with oil.
step 2
Heat a large saucepan over medium heat and add in a splash of oil. Once hot, toss in the cumin seeds (2 tsp), and once sizzling, add in the onions (2) along with a pinch of salt. Cook for 10-15 minutes until soft and sticky. Stir in the cauliflower (350 g) and cook for a further 5 minutes until it starts to break down and colour slightly.
step 3
Remove from the heat and stir in the garam masala (1 tbsp), turmeric (1 tsp), fresh coriander (10 g) (reserving a small handful to garnish), gram flour (180 g) and lemon juice (1) with 1 tsp salt.
step 4
Stir everything together, then slowly add up to 30ml water, a little at a time, to create a thick mixture that holds together. Taste to check you’re happy with the seasoning and acidity.
step 5
Drop tablespoons of the batter onto the foiled trays to form roughly 12 bhajis. Bake for 25 minutes, until crisp.
step 6
To assemble, spread the dip (1 pack) over the wholemeal baps (4) and stuff the bhajis inside. Finish with some extra coriander and a handful of crumbled poppadoms (30 g).
step 6 To assemble, spread the dip (1 pack) over the wholemeal baps (4) and stuff the bhajis inside. Finish with some extra coriander and a handful of crumbled poppadoms (30 g).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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