Red onion bhajis
These are lovely, crispy if slightly wild-looking bhajis that really bring out the best in this humble veg. Makes about 12 Vegetable or sunflower oil, for deep frying 50g gram flour (chickpea flour) 2 tsp garam masala 1 tsp ground turmeric 1 tsp cumin seeds ½ tsp chilli flakes 1 tsp salt 200g onions, finely sliced A handful of chopped fresh coriander for the sauce 4 tbsp Greek yogurt A little finely chopped mint Pinch of salt
1 Heat oil in a pan for deep frying; the pan should be no more than a third full. Put the flour, spices and salt into a large bowl and mix. Drop in the sliced onion and coriander and mix again, then add a little water, just enough to bring the flour and onions very loosely together – a few tablespoons should do it.
2 Drop a small test slice into the hot oil and, if it sizzles immediately, you are ready to fry. Loosely scoop up a spoonful of the mixture and, without trying to neaten it or tuck it into a ball, lower it into the oil: you want the stray strands, as they will crisp up the most.
3 Fry for several minutes on each side until brown and crispy, then lift out and drain on kitchen towel.
4 Mix together the ingredients for the sauce and serve straight away with the still-hot bhajis.