Onion Bhaji

Method

1. 1

   Salt the onions

   Toss the sliced onions with the salt and leave for 10 minutes.

2. 2

   Mix the batter

   Mix the gram flour, plain flour, chilli, coriander, cumin, ground coriander and turmeric in a bowl. Add the onions and toss well.

3. 3

   Coat the onions

   Add the water a tablespoon at a time, mixing until every strand is lightly coated. The batter should be thick, not runny.

4. 4

   Heat the oil

   Warm the oil in a deep, heavy pan over medium heat for about 8 minutes, until it reaches 170°C or a small drop of batter rises and sizzles steadily. Keep the pan no more than half full.

5. 5

   Fry the bhajis

   Carefully drop in loose tablespoon-sized clumps, a few at a time, and fry over medium heat for 4 to 5 minutes, turning occasionally. They are ready when deep golden and crisp.

6. 6

   Drain and serve

   Lift the bhajis onto a rack or kitchen paper and leave for 2 minutes. Serve hot.

Tips

• Add the water gradually; the onions should be coated, not swimming in batter.
• Keep the oil at 170°C between batches for even browning.
• Leave space between the bhajis so the oil temperature does not drop.

Swaps

• Use chopped dried red chilli in place of the green chilli.
• Use chickpea flour in place of gram flour.

Storing

Best eaten hot; refrigerate leftovers in an airtight container and reheat in a hot oven until crisp.