Onion Bhajis

• 1 1/2 cups chopped onions
• 3/4 cup chickpea flour
• 2 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 fresh hot green or red chile, seeded and minced
• Vegetable oil, for frying
• Deep-fat fryer or large saucepan
• Deep-frying thermometer

1. In a large bowl, mix together the onions, chickpea flour, cumin seeds, coriander, turmeric, and chile.
2. Add enough cold water (about 1/2 cup) to make a thick batter.
3. Pour enough oil into a large, deep saucepan to reach 2 in (5cm) up the sides, and heat to 350F (180C).
4. In batches, carefully add spoonfuls of batter (about the size of golfballs) to the oil.
5. Deep-fry, about 3 minutes, turning occasionally, until golden.
6. Using a slotted spoon, transfer the bhajis to paper towels to drain.
7. Just before serving, return the bhajis to hot oil and deep-fry again until crisp and golden-brown.
8. Drain briefly on paper towels and serve hot.
9. Variation
10. Vegetable Bhajis
11. Replace one-third of the onion with finely shredded spinach or grated carrot.

onions, chickpea flour, cumin seeds, ground coriander, ground turmeric, red chile, vegetable oil, fryer, thermometer

Taken from www.cookstr.com/recipes/onion-bhajis (may not work)