onion bhaji

60g gram flour

30g rice flour

1 tbsp ghee, melted

juice 1/2 lemon

1 chilli, finely chopped

1 garlic clove. minced

1 tsp cumin seeds, crushed

1/2 tsp turmeric 

handful of fresh coriander, finely chopped

2 onions, thinly sliced 

  • Line a tray with baking paper.
  • Sieve the flours into a mixing bowl.
  • Stir in the ghee and lemon juice.
  • Stirring, add a little coldwater until the mixture is the consistency of a thick cream.
  • Stir in the chilli, spices and herbs. 
  • Stir in the onions until well covered.
  • Heat vegetable oil in a deep fat fryer or wok (fill 2/3). 
  • Wet hands and shape tablespoon sized amounts of mixture into balls. 
  • Place each one onto the baking tray.
  • When the oil has reached 180 degrees, drop half the bhaji's into the oil. 
  • Stir carefully to stop them sticking together and turn occasionally for an even cook.
  • Cook until golden brown. 
  • Remove from the oil and pat with kitchen paper to remove excess oil.