Onion bhajis with roasted tomato chutney recipe

• 3 large onions cut into medium half rings
• 1 cup chickpea flour, also know as gram flour
• 1 tbsp coriander powder
• 0.5 tsp caraway seeds (ajwain)
• 1 tsp turmeric powder
• 2 green chillies, or more depending on how spicy you want it
• 1 tbsp coriander leaves, chopped
• 1 tbsp cumin seeds
• 1 inch of ginger, chopped finely
• 1 pinch salt to taste
• 1 tsp red chilli powder
• 2 medium tomatoes, roasted evenly until slightly black
• 0.75 tsp salt or to taste
• 1 green chili
• 0.25 of a red onion, diced
• 3 strands of coriander, finely chopped
• 0.25 lime, squeezed

1. For the chutney: wash the tomatoes and place on a baking tray lined with foil.
2. Grill the tomatoes on a high setting, so that all the outside edges are slightly black.
3. Pulse all the other ingredients except the coriander and onion together in a blender.
4. Add the coriander and red onion and mix well.
5. Serve alongside onion bhajis.
6. For the bhajis: in a large bowl mix together the onions, chickpea flour, coriander powder, caraway seeds, turmeric powder, green chillies, chopped coriander, cumin seeds, ginger, salt, red chilli powder
7. Add sufficient water to form a moldable paste, and mix well.
8. Heat some oil in a non-stick wok, then make small dumplings of the mixture and deep fry until golden brown.

onions, chickpea flour, coriander powder, caraway seeds, turmeric, green chillies, coriander, cumin seeds, ginger, salt, red chilli powder, tomatoes, salt, green chili, red onion, coriander, lime

Taken from www.lovefood.com/guide/recipes/17251/onion-bhajis-with-roasted-tomato-chutney-recipe (may not work)