Onion bhaji

Method

Slice the onions thinly and set aside. In a large bowl, mix together gram flour, rice flour, turmeric, cumin seeds and salt. Add the onions, green chilli, ginger and coriander, then gradually add water to form a thick, sticky batter that coats the onions evenly. Heat oil in a deep pan or wok to 180°C and carefully drop spoonfuls of the mixture into the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on kitchen paper. Serve hot with tamarind chutney or mint yoghurt.