Ingredients

140g gram flour

1tsp salt
1tsp ground cumin
1tsp ground turmeric
1tsp bicarbonate of soda
1/2tsp chilli powder
2tsp lemon juice
2tbsp vegetable or groundnut oil, plus enough for deep-frying
2-8tbsp water
2 onions, thinly sliced
2tsp coriander seeds, lightly crushed

Method
Sift the gram flour, salt, cumin, turmeric, bicarbonate of soda and chilli powder
into a large bowl. Mix in the lemon juice and oil and then very gradually stir in
just enough water to form a batter with a similar consistency to that of single
cream. Now mix in the onions and the crushed coriander seeds.

Heat enough oil for deep-frying in a wok or deep-fat fryer until it reaches 180C or
until a cube of bread browns in 30 seconds. Without overcrowding the pan, drop in
spoonfuls of the onion mixture and fry for 2 minutes. Then use tongs to flip the
bhajis over and continue frying for a further 2 minutes or until golden brown.

Immediately remove the bhajis from the oil and drain well on kitchen paper. Fry the
remaining batches of bhajis and serve with chutney or pakora sauce