Onion Bhaji

4 onions sliced
75g gram flour (besan or chickpea flour)
150ml plain yoghurt
1 tablespoon lemon juice
1 teaspoon garam masala
1 teaspoon ground cumin toasted
Pinch chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon ajawain seeds
Salt to taste
1/2 bunch chopped coriander leaf
1 green chilli chopped
Vegetable oil for deep frying
Put gram flour in a large bowl and add yoghurt and stir until a smooth runny batter. Add spices and salt and leave in a warm place for a few hours. Add onion, lemon juice, chilli and coriander.
Heat oil in a wok/large pan
Slip spoonfuls of mix into 170 degree oil and cook turning until golden. Drain.

Chef: Simon Bryant


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