Onion Bhajis

Unlike Chinese food, which is usually quite simple to cook, using just a few ingredients, Indian cooking can be quite difficult. Unlike Chinese food, Indian food can have lots of ingredients, and if some are omitted, you can tell.

Having said this, onion bhajis are quite easy to cook, I got this recipe from the wife of a friend, whose family actually owned a restaurant.

3 oz chick-pea flour (gram flour) Sifted.

1 Tablespoon of vegetable oil plus extra for frying.

1 Teaspoon of ground coriander.

1 Teaspoon of cumin.

2 Fresh green chillies finely chopped.

Half a cup of warm water.

2 Onions finely chopped.

Put all ingredients except the onions in a blender and blend to a smooth paste. Put the batter in a bowl and cover and leave for 30 mins, then stir in the onions.

Fill a pan half full with veg oil and heat until you can fry a cube of bread after 30 seconds in it.

Then use a table spoon to drop in the mixture but don't over fill. Cook for about 5-6 minutes then remove and place on kitchen paper.

These are best eaten fresh from the pan as they are quite crispy. I serve them with Greek yoghurt which I have blended with fresh coriander.

Buon Appitito!