Onion Bhaji Yorkshire Puddings Recipe

Preheat the oven to 425°F (220°C).

In a mixing bowl, whisk together the all-purpose flour, milk, water, and eggs until smooth. Let the batter rest for 10 minutes.

In a separate bowl, combine the sliced onion, chickpea flour, ground cumin, ground coriander, turmeric powder, chili powder, and salt. Mix well to coat the onion slices evenly.

Heat vegetable oil in a deep fryer or large skillet over medium heat. Carefully drop spoonfuls of the onion bhaji mixture into the hot oil and fry until golden brown and crispy. Remove from the oil and drain on paper towels.

Transfer the Yorkshire pudding batter into a muffin tin, filling each cup about halfway. Place the tin in the preheated oven and bake for 15-20 minutes, or until the puddings have risen and turned golden brown.

Remove the Yorkshire puddings from the oven and let them cool slightly. Use a knife or fork to make a small hole in the top of each pudding.

Stuff each pudding with a few pieces of the fried onion bhaji, and serve hot.