Easy Onion Bhajis

A bhaji is an Indian crispy fritter. Different vegetables are chopped small, then tossed in a batter with fragrant spices, chili, and coriander, then deep fried until golden brown and crispy.

Prep: 30 mins

Cook: 20 mins

Makes 12

2 onions finely sliced.

2 potatoes grated.

100g gram flour

½ tsp baking powder

½ tsp fennel seeds

½ cumin seeds

1 tsp chilli powder

1 tsp turmeric

1 tsp garam masala

1 tsp salt

1 -2 green chilli, deseeded and very finely chopped

2 tbsp fresh coriander- finely chopped

Vegetable oil for frying

Note; Add any vegetables to the batter to make vegetable pakora. (courgettes , Aubergines , Spinach , Cauliflower …

Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, garam masala, fennel seeds, chopped chilli and a good sprinkling of coriander. Mix in about 20ml of cold water to make a thick batter –add a splash more if it feels too stiff or more chickpea flour if it’s too watery

Add Onions & grated potatoes to the batter mix and coat everything with the chickpea batter.

Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.

Lower heaped tbsps. of the onion bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, keep warm while you cook the rest. Serve with the raita.

For the raita ½ cucumber 150g tub plain /Greek-style yogurt 2 tbsp chopped mint

For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber – squeezing out any extra moisture with your hands –then spoon into a small serving bowl.