It’s not news that I love Kellie’s blog and her recipes, she always inspires and excites me with her food 🙂
Recently she posted these fabulous ‘onion bhaji potato scones‘, an amalgamation of cuisines and flavours brought together to create a tasty flatbread. I made them the same week that she posted them and served them with an Indian feast that I had made for myself and my boys and they were a great success. I produced 14 mini breads and there was only 3 left at the end of the meal!
I finished them off the next day with some roasted root vegetables and fresh tahini sauce (above & below).
The recipe triggered some other ideas in me…an element of the recipe is to make a spiced onion mixture and I liked it so much that I increased the quantities and cooked my version of the onion mixture with coconut oil. I like the idea of red onion chutney but I can’t stomach all of the sugar, so this was my version in a way..
4 red onions, peeled and chopped
2-3 tbsp coconut oil
1/2 tsp ground turmeric
1 tsp ground roasted cumin
1/2 tsp ground roasted caraway
1 tsp ground ginger
2 tsp garlic powder
2 tbsp onion powder
2 tsp amchoor powder
I started by heating the coconut oil in a pan over a medium heat and added the onions to start softening them
I then added all of the spices and cooked the mixture over a low heat for 30-45 minutes so that it caramelised…
I spread the mixture over a plain flatbread (I used ‘khobez’, Arabic bread) and topped with crumbled goats cheese and baked until the cheese softened..
How good does that look?? I can tell you that it was good!
In my next post I’ll share what else I did with the onion mixture…