Onion Bhajis

1. 1

   In a large bowl, mix together the onions, chickpea flour, cumin seeds, coriander, turmeric, and chile.

2. 2

   Add enough cold water (about 1/2 cup) to make a thick batter.

3. 3

   Pour enough oil into a large, deep saucepan to reach 2 in (5cm) up the sides, and heat to 350F (180C).

4. 4

   In batches, carefully add spoonfuls of batter (about the size of golfballs) to the oil.

5. 5

   Deep-fry, about 3 minutes, turning occasionally, until golden.

6. 6

   Using a slotted spoon, transfer the bhajis to paper towels to drain.

7. 7

   Just before serving, return the bhajis to hot oil and deep-fry again until crisp and golden-brown.

8. 8

   Drain briefly on paper towels and serve hot.

9. 9

   Variation

10. 10

    Vegetable Bhajis

11. 11

    Replace one-third of the onion with finely shredded spinach or grated carrot.

* Per serving · 4 servings · Values may vary.

No additional tips available.