onion bhaji

Crispy, spicy and delicious onion bhajis, at their best served hot with a good, spicy relish or chutney.

2 medium onions, thinly sliced
75 g gram (chickpea) flour
2 red chillies, deseeded and finely chopped
2 cloves garlic, finely chopped
1/2 tsp ground turmeric
1 tbsp garam masala
1 tsp cumin seeds
½ tsp sea salt
2 tbsp fresh coriander leaves, chopped
100 ml water
500 ml groundnut oil, for frying

View the full recipe at The Circus Gardener’s Kitchen →