Onion Bhaji

Simple and unhealthy (but perhaps healthier than shop bought or takeaway versions).

Makes about 10 small bhajis

3 onions – peeled, halved and cut into thin slices
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon ground trumeric
½ teaspoon chili powder/cayenne pepper
1 teaspoon anardana
2 teaspoons amchoor – or a tablespoon of lemon juice
bunch of fresh coriander – roughly chopped
gram flour
water
oil for deep frying

Mix the onions, spices and coriander in a large bowl. Add serveral tablespoons of gram flour then a little water and mix, adding water until you get a very thick paste.

Heat the oil. When hot, place forkfuls of the onion batter mix into the oil and fry gently until golden. Remove with a slotted spoon, drain off the excess oil on kitchen paper then serve with chutneys and pickles.

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