Onion bhajis

Ingredients

Sift the gram flour into a large bowl.

Add the salt, mint sauce, garam masala, fresh coriander and bicarbonate of soda. Stir together.

Add enough cold water to make a stiff batter.

Finely slice the onions and mix into the batter. Leave for 10 minutes until the batter becomes runnier. If the batter is still too thick, add a little water to loosen.

In a large saucepan add enough vegetable oil to fill the pan up to 1 inch deep. Take care not to walk away from the saucepan while on as vegetable oil can catch fire. Turn onto a medium to high heat.

Once the oil is hot, test by dropping in a little bit of the mixture, it should sizzle. Turn down to a medium heat and add spoonful’s of the mixture into the oil. (Place the mixture into the oil from just above, the further away you drop the mixture in, the greater the splash of oil will be).

When the bhaji is brown on one side, turn over and brown on the other side. Take out of the oil with a slotted spoon and drain on kitchen roll.

The bhajis can be left to cool and reheated in an oven at 180°C for 10 – 15 minutes before eating.