I’ve eaten these from take-aways hundreds of times and they are one of those things that whilst always a naughty treat, they can feature on the quality spectrum has been spread pretty wide. So following the purchase of Dave’s deep fat fryer (which has instigated somewhat of a renaissance period when it comes to dunking things in the hot stuff) and my love of all things Indian, onion bhajis got pulled off the to do list.

One of the pains about doing such a favourite is that you need to go through a few trials before finding something that’s spot on. It’s a shame but as I always say, happy to take one for the team.

The key to this is Gram flour, I have tried it with plain flour which worked but it wasn’t as good. So if in a spot and you have a bhaji itch to scratch, plain will do but you won’t look back after making with Gram.

Step 1 - Prep

• Sift the flour into a large bowl

• Add the salt, bicarb, cumin and fennel

• Thinly slice your onions in half moons, separate and add to the bowl

• Roughly chop the coriander, stalks included and throw that in too

• Mix it all up until it’s well covered

• Gradually add the water 50ml at a time, giving a good mix in between each pour
  Top tip. Use a double measure to ensure not to much water goes in

• You should end up with the onion well coated in a lose batter

• Set aside to rest
  

Step 2 - The Fry

• Whilst the batter is resting, heat a pot of oil up to 190-200C

• Heat your oven to 90C, with a tray and some kitchen paper on it

• Using a soup spoon, scope out some batter and using another spoon, lift any straggly bits back on top with the rest of the mix.
  Top tip: Any bigger and the outside will burn before the inside it properly cooked as I did try a mega bhaji!!

• Carefully slide the spoon into the oil, the batter will drop off the spoon. The oil will drop down to about 180C which is fine

• After about 30 seconds, it should be floating on the top, give it a little turn so it’s browned evenly

• When done, pull out with a meshed spoon and stick it in the oven on the paper

• Repeat until all the batter is gone and you have a tray full of tasty treats.
  Top Tip: If cooking more than one at a time, just keep an eye on the temperature of the oil. You don’t want it to drop below 175C, equally if you turn it up make sure it doesn’t go over 200C

Step 3 - Serve

• Garnish with some chopped coriander and chives

• Serve with some mango chutney or a nice raita
  

Onion Bhajis

• 150g gram flour (chickpea flour)

• 1 tsp fennel seeds

• 1 tsp fine salt

• 1 tsp ground cumin

• Pinch bicarb-soda

• 400g white onions

• 20g fresh coriander

• 150ml water

• Sunflower or Vegetable oil for deep frying