Onion Bhaji

I know you can buy them cheap in the supermarket but they are even cheaper to make yourself and much tastier!


Ingredients
2 Large Onions, halved and thinly sliced (about 330g)
225g Gram Flour  
1 tbs Rice Flour  
1 tbs Sesame Seeds  
200ml Cold Water
1 tsp Ground Cumin
1 tsp Ground Coriander
2 tbsp Fresh Coriander leaves, chopped
1 tsp Chillii powder
1 tsp Ground Turmeric
1 tbs salt  

Method
Sieve the gram flour into a large bowl then mix in all the remaining dry ingredients together with the onion slices and chopped coriander.   Gradually add the water, mixing thoroughly until a thick batter is formed and the onions are well coated. Don't make it too moist or too dry but that will come with time and you'll find your own personal balance.

Heat the oil on a medium heat to a depth of preferably around 5cm in a karhai (Indian wok style pan) or at least over 1cm in a large frying pan.  When it is the correct temperature a drop of batter will rise immediately to the surface without turning brown.

Drop heaped tablespoon of the onion batter into the oil.
Fry a few at a time, turning when necessary, for about 5-6 minutes until golden brown.

Repeat until all the bhajees are cooked allowing time for the oil the reheat between each batch. Drain on absorbent kitchen paper.

Reheat in a pre-heated oven at 190C for 15 minutes.