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1
For the onion bhajis:
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2
Whisk together the besan, salt, turmeric, cumin, coriander, cayenne, and baking powder in a small bowl.
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3
Stir together the onion, minced herbs, and eggs in a large bowl, then stir in the dry ingredients.
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4
(The batter will be thin.)
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5
Add enough oil to a large skillet to coat the bottom; heat the oil over medium-high to high heat.
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Carefully drop the batter into the hot oil by the heaping spoonful, flattening it out slightly (be sure not to overcrowd the pan).
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Cook until golden on both sides, about 2 to 3 minutes per side, flipping once.
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8
Transfer the bhajis to a paper towel-lined plate to drain any excess oil.
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9
Serve hot, warm, or at room temperature with tamarind chutney.
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10
For the tamarind chutney:
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11
Add the tamarind paste, water, and sugar to a medium saucepan; bring to a simmer over medium heat, stirring to dissolve sugar.
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12
Cool 20 minutes, then puree in a food processor or blender (working in batches if necessary) until smooth.
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13
Strain through a fine mesh sieve, reserving the liquid in a bowl below.
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14
Whisk all remaining ingredients into the tamarind liquid.
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15
Serve, or transfer to an airtight container and store refrigerated for up to 3 months.
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16
Recipe for Tamarind Chutney adapted from the recipe on Manjulas Kitchen.
