Onion Bhajis

Peel and slice the onions into thin half-moon strips. Place in a large bowl, sprinkle with a pinch of salt, and toss well. Set aside for 5 minutes — this draws out moisture and helps the batter cling.

Add the chickpea flour, remaining salt, ground cumin, ground coriander, turmeric, and chili powder to the bowl with the onions. Mix until the onion strands are thoroughly coated in the dry spices.

Add the water a little at a time, mixing continuously, until a thick batter forms that holds the onions together. The mixture should feel sticky and clump when pressed — use a little less water if it feels too loose.

Pour vegetable oil into a deep, heavy-based pan to a depth of at least 5 cm. Heat over medium-high heat until it reaches 175°C (350°F). Test with a small drop of batter — it should sizzle immediately, float up, and turn golden within a minute.

Using two spoons or lightly oiled hands, shape heaped tablespoon-sized portions of the onion mixture into rough balls. Gently lower 4–5 bhajis at a time into the hot oil. Do not overcrowd.

Fry for 3–4 minutes, turning once or twice, until deep golden brown and crispy all over. The bhajis should be cooked through and not doughy in the centre.

Remove with a slotted spoon and drain on a plate lined with paper towels. Season with a pinch of extra salt immediately.

Allow the oil to return to temperature, then fry the remaining bhajis. Serve hot with mint and coriander chutney or tamarind sauce.