I’m sure I’ve said it before, but we love having an Indian buffet spread in this house - Saturday’s always used to be curry night here, even since we were young. It just doesn’t feel right now to have a curry on any other day! Especially when we have all the sundries with them - samosas, pakoras, naan bread, and especially bhajis. They’re so crisp and delicious, and go perfectly with any curry - roll on Saturday!

Ingredients

3 large white onions - cut in half and finely sliced                                        

1 tsp salt

2 cloves of garlic - crushed

1/2 tsp chilli powder

1/2 tsp turmeric

4 tbsp rice flour

140g gram flour - sifted 

4 tbsp chopped fresh coriander 

Vegetable Oil for frying

Method

1. Place the finely sliced onions in a bowl and mix the salt into them - leave for an hour until soft and moist. 

2. Add all of the remaining ingredients to the onions and mix well until all the ingredients are combined - ensure that all of the gram flour is completely mixed in. The mixture should be moist enough to pick up into a ball and hold it’s shape (If needed, add a tiny amount of cold water until the desired consistency is reached) 

3. Heat the oil for deep frying to 180c in a deep frying pan of a heavy based saucepan. 

4. Spoon the bhaji mixture (1 large tbsp at a time) into the hot oil, taking care not to drop them in from a height or the oil will splash. Be careful not to overfill the pan as the bhajis will boil and not fry.

5. Fry until golden brown and then remove from the oil and place on a cooling rack covered with kitchen paper to drain. If you’re not eating them straight away, the bhajis can be warmed through in the oven (160c) for 10-15 minutes.