Mix in the onions and tomato puree; add a little water until mixture is wet and easy to stir. Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons of the onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon. Bake in the preheated oven for 20 to 25 minutes.
These keto onion bhajis are packed with tender sweet onion, aromatic spices, coated in a crisp almond batter and pan fried until golden. These make for a great side to keto curries or as a snack with raita dipping sauce. Add the ground almonds, baking soda, turmeric, cumin, coriander, salt, pepper and lemon juice to a food processor.
Line a large baking sheet with parchment paper. Heat 2 teaspoons oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Sprinkle in chili powder and mix. Add turmeric, 1/2 teaspoon coriander, 1/4 teaspoon cumin, and 1/4 teaspoon ginger.
Heat the oil in a small saucepan over a high heat. Once hot, scoop a tablespoon of the onion and batter mixture at a time and very carefully spoon into the pan. You should be able to fry 3 bhajis at a time. Cook for 1-2 minutes on each side until golden and crisp, then repeat with the remaining batter.