Spicy Onion Bhajis

Instructions

1. 1

   Toss the sliced onions with the salt and let them stand for 10 minutes. This draws out just enough moisture to help the batter cling.

2. 2

   Add the chickpea flour, chili, cilantro, cumin, coriander, turmeric, and chili powder. Stir, then gradually add the water until the onions are coated in a thick, sticky batter. Don’t make it runny, dear.

3. 3

   Heat 2–3 cm of oil in a heavy skillet over medium heat to about 175°C/350°F.

4. 4

   Drop heaped tablespoons of the onion mixture into the oil, gently flattening each one. Fry in batches for 3–4 minutes per side, turning once, until deeply golden and crisp.

5. 5

   Transfer to a paper-lined plate and sprinkle with a little extra salt. Serve hot with lemon wedges or cool yogurt mixed with a pinch of chili.