Onion Bhaji (makes 4 to 6)
Spices:
1tsp. Cumin powder.
1tsp. Turmeric powder.
½tsp. Chilli powder.
1 x 200ml. heaped cup Gram Flour (Chick-pea flour, sieved).
Salt.
1 Large Onion (sliced into ¼ rings).
1Tbl. Ghee.
1Tbl. Mango Chutney (exclude any large chunks).
Fresh Coriander Leaves.
Method:
Cut the Onion into ¼ rings and tease them apart with your fingers, put in a mixing bowl and sprinkle with a pinch of Salt, leave to stand for 5 minutes.
Add the Spice powders and mix well, leave for a few minutes and mix again.
Add the Gram Flour and Coriander leaves, mix well then keep adding small amounts of Water until you have a really thick batter.
Add 2tsp. Mango Chutney (or 1tsp. Amchoor) and 1tsp. Ghee, mix well.
Scoop out some mixture with a large spoon, hold spoon just above the oil (to avoid splashing yourself), rotate by 90° and allow mixure to slip into deep oil at around 175°C, fry until they are a rich golden colour.
Keep on kitchen paper to drain until you have made the whole batch.
Serve while still hot with salad, Raita and Mango Chutney.
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