Indian - Onion Bhajis

• 150 g chickpea flour, also called gram flour (5 1/2 oz)
• 1 teaspoon salt
• 18 teaspoon bicarbonate of soda
• 25 g rice flour (1 oz)
• 1 teaspoon fennel seed
• 1 teaspoon cumin seed
• 2 green chilies, finely chopped
• 2 large onions, sliced into half rings and seperated
• 15 g fresh coriander, including the tender stalks, finely chopped (1/2 oz)
• 200 ml water (7 oz)
• sunfloer oil or vegetable oil (for deep frying)

1. Sift the chickpea flour , salt, bicarb and rice flour into a large bowl.
2. Add the fennel and cumin seeds.
3. Mix thoroughly.
4. Add the chillies, onions and coriander.
5. Gradually pour in the water and mix until a thick better is formed and all the other ingredients are thoroughly coated with it.
6. Heat oil in a deep-fryer or saucepan to 180C / 350F , or until a cube of bread browns in 30 seconds.
7. ( If the oil is not hot enough the bhajis will turn out soggy).
8. Add as many 1/2 tablespoons of the batter as will fit in a single layer, without overcrowding.
9. Reduce the heat slightly and cook the bhajis for 8-10 minutes, until golden brown and crisp.
10. Remove from the heat and drain in kitchen paper.
11. Keep hot in a low oven while you cook the remaining batter.

chickpea flour, salt, bicarbonate, rice flour, fennel seed, cumin, green chilies, onions, fresh coriander, water, oil

Taken from www.food.com/recipe/indian-onion-bhajis-484920 (may not work)