Onion bhaji recipe

Ingredients

• dash of olive oil
• 2–3 large onions, sliced
• 1/4 tsp chilli powder
• 1/4 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• Oil, for deep-frying
• 6 tbsp gram flour
• 1/2 tsp salt
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 heaped tsp tomato puree
• 3 tbsp water

Method

1. Warm the dash of olive oil in a frying pan and cook the sliced onions gently until soft. Take the pan off the heat and stir in the chilli powder, ginger, turmeric, coriander and cumin from the onion mixture.
2. In a bowl, combine the gram flour, salt and the second measures of coriander and cumin. Add the spiced onions.
3. Mix the tomato purée with the measured water and work it into the onions. The mixture should hold together; add only enough extra gram flour to correct it if it is too wet.
4. Heat the deep-frying oil to 180°C in suitable equipment. Shape small portions of the mixture into rounds and fry them in controlled batches until golden and cooked through.
5. Drain on kitchen paper before serving.