Onion bhajis recipe
 These mini onion bhajis are quick to make and such a treat fresh from the pan. Try them as a snack or alongside a curry. Any extras can be frozen and reheated in the oven. vegetable oil, for deep frying2 red onions, thinly sliced4 tbsp chopped fresh coriander leaves ½ tsp chilli powder½ tsp ground turmeric1 tsp garam masala2 tsp ground coriander2 tsp ground cumin100g/3½oz gram (chickpea) flour2 garlic cloves, crushed15g/½oz fresh root ginger, peeled and finely gratedsalt vegetable oil, for deep frying 2 red onions, thinly sliced 4 tbsp chopped fresh coriander leaves ½ tsp chilli powder ½ tsp ground turmeric 1 tsp garam masala 2 tsp ground coriander 2 tsp ground cumin 100g/3½oz gram (chickpea) flour 2 garlic cloves, crushed 15g/½oz fresh root ginger, peeled and finely grated salt Method Add the vegetable oil to a deep-fat fryer and preheat to 180C. Alternatively, heat around 4–5cm/1½–2in oil in a deep saucepan. To test the oil is hot enough, carefully drop a little of the bhaji batter into the oil – it will sizzle once hot enough and start to brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the red onion in a large bowl and add the chopped coriander, chilli powder, turmeric, garam masala, ground coriander and cumin. Add the gram flour, garlic, ginger and a generous sprinkle of salt. Pour in approximately 75ml/2½fl oz cold water to bind. Mix well again to combine – the mixture should hold together once squeezed but it may be a little sticky. Add a touch more water if the mixture feels too stiff. Using wet hands, roll the mixture into 12 small balls that are roughly the size of golf balls.Deep-fry the bhajis in the hot oil in two batches for 3–4 minutes, until golden brown and crisp. Carefully remove using a slotted spoon and transfer to kitchen paper to drain. Sprinkle with a little salt and serve warm. Add the vegetable oil to a deep-fat fryer and preheat to 180C. Alternatively, heat around 4–5cm/1½–2in oil in a deep saucepan. To test the oil is hot enough, carefully drop a little of the bhaji batter into the oil – it will sizzle once hot enough and start to brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the vegetable oil to a deep-fat fryer and preheat to 180C. Alternatively, heat around 4–5cm/1½–2in oil in a deep saucepan. To test the oil is hot enough, carefully drop a little of the bhaji batter into the oil – it will sizzle once hot enough and start to brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the red onion in a large bowl and add the chopped coriander, chilli powder, turmeric, garam masala, ground coriander and cumin. Add the gram flour, garlic, ginger and a generous sprinkle of salt. Pour in approximately 75ml/2½fl oz cold water to bind. Mix well again to combine – the mixture should hold together once squeezed but it may be a little sticky. Add a touch more water if the mixture feels too stiff. Place the red onion in a large bowl and add the chopped coriander, chilli powder, turmeric, garam masala, ground coriander and cumin. Add the gram flour, garlic, ginger and a generous sprinkle of salt. Pour in approximately 75ml/2½fl oz cold water to bind. Mix well again to combine – the mixture should hold together once squeezed but it may be a little sticky. Add a touch more water if the mixture feels too stiff. Using wet hands, roll the mixture into 12 small balls that are roughly the size of golf balls. Using wet hands, roll the mixture into 12 small balls that are roughly the size of golf balls. Deep-fry the bhajis in the hot oil in two batches for 3–4 minutes, until golden brown and crisp. Carefully remove using a slotted spoon and transfer to kitchen paper to drain. Sprinkle with a little salt and serve warm. Deep-fry the bhajis in the hot oil in two batches for 3–4 minutes, until golden brown and crisp. Carefully remove using a slotted spoon and transfer to kitchen paper to drain. Sprinkle with a little salt and serve warm.