- 1 egg
- 1½ tbsp lemon juice
- 6 tbsp cold water
- 170g chickpea flour (gram flour)
- 1-2 med-hot green Dutch chilli, deseeded and finely chopped
- ¾ tsp cumin seed
- ¾ tsp garam masala
- ¾ tsp chilli powder
- ¼ tsp ground turmeric
- ½ tsp cayenne pepper
- ¾ tsp salt sunflower oil, for frying
- 340g onions, thinly sliced
1. Break the egg into a mixing bowl and beat in the lemon juice and water.
2. Beat in the chickpea flour, green chilli, spices and salt to make a smooth batter. Set aside for 15 minutes.
3. Heat oil in a deep-fryer to 165°C.
4. Add the sliced onions to the batter and mix together well.
5. To shape the bhajis, scoop up about one-eighth of the mixture between 2 dessertspoons and form into a roughly shaped ball.
6. Carefully lower 4 balls into the hot oil and cook for 4-5 minutes, turning them from time to time, until they are crisp and golden-brown.
7. Remove the bhajis with a slotted spoon and leave to drain on kitchen paper. Keep hot in a low oven while you cook the remainder in the same way.
8. Serve with the cucumber and mint raita and mango chutney.
This recipe is made on our 4 Week Certificate in Practical Cookery. For this recipe and more, please see the Cooks Recipes on our website.