2 Large White Onions
2Tsp Salt
1/2 Pumpkin or Butternut Squash
75g Corn Flour
75g Plain flour
3/4tsp Baking Powder 
5g Dried Yeast
75ml Luke Warm Water
1/2 tsp Nigella Seeds
1/2tsp Coriander Seeds
1/2 tsp Fennel Seeds 
1/2tsp Dried Chilli Flakes
1/2tsp Cumin Seeds
1/2tsp Celery Seeds
3tsp Ground Turmeric
2tsp Garam Marsala


Start by peeling and cutting the onions in half. Then, slice thinly lengthways, place in a bowl mix with the 2tsp of salt and set aside for 1 hour.

If you are using butternut squash follow this part of the recipe:

Next prepare the butternut squash, start by chopping off the top and bottom of the squash, then cut in half through the middle. Trim the skin off the squash, leaving on as much flesh as possible. (Check out our video of how to prepare a butternut squash). Finely, dice the squash and place in a pan with a little water and cook on the stove until soft. (For this recipe we only used half a squash but check out our website for other recipes using butternut squash)

If you are using up left over scooped out pumpkin, place thew pumpkin flesh onto a roasted tray and drizzle with 2 tbsp of olive oil.
Season with salt and pepper before placing in the oven for 30 minutes at 170c or until soft.

To make the batter, place the flours, baking powder and yeast in a bowl, slowly whisk in enough Luke warm water to make a thick batter (you may need slightly more of less water than stated in the recipe). Next add in the seeds, spices and celery salt, whisk until combined and set aside until needed.

Preheat the oven to 200c pour a little oil into each hole off two 9 hole non-stick Masterclass mini muffin tins. Then place in the oven to get the oil really hot (like you would when making Yorkshire puddings)

When the squash is nicely cooked and soft throughout place in the blender and blend to a smooth puree.

Allow the squash/pumpkin puree to cool slightly and then incorporate into the batter.

Once the slices of onions have sat for an hour, squeeze in your hand to remove any excess water then mix into the batter.

Remove the trays from the oven one at a time and fill each hole with the bhaji mix, immediately place back in the oven and bake for 20 minutes until nicely golden brown on top.

Once cooked remove from the oven and leave to cool slightly, before serving warm with a yogurt dip and fresh coriander.

These bhajis can be served as canapés before a meal or as a spicy snack.

Products used:

MasterClass Cast Aluminium 26cm Fry Pan 

MasterClass Electric Gravity Salt or Pepper Mill 

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug 

MasterClass Smart Space Stainless Steel Handheld Cooking Whisk 

MasterClass Smart Space Seven-Piece Stacking Non-Stick Baking & Roasting Set 

Maxwell & Williams Caviar High Rim 21cm Plate Black