Who doesn’t love an onion bhajis?? Made right, they are amazing!! How to make a simple ingredient like an onion become alive and sexy!! I’ve spent most of my working career trying to make a simple humble workshop consumable appear to be sexy, this my friends out on the worldwide web how you do it with an onion!!!

Ingredients – 3 large brown onions – sliced, 1 tsp of fine table salt, 4 tbsp of rice flour, 1 cup of gram flour, 1 tbsp of garlic paste, 1 tbsp of ginger paste, 2 green chilli’s finely diced, 1 tbsp of panch poran ( Indian version of five spice – a mixture of cumin seeds, fenugreek seeds, brown mustard seeds, fennel seeds & nigella seeds all dry roasted together), 2 tbsp of rapeseed oil & 3 tbsp of diced coriander leaves.

Method – Place the sliced onions in a large bowl. Cover the onions with the salt, mixing with your hands to ensure the onions are coated. Allow the onions to sit for a minimum of 2 hours. This will allow the salt to draw out the moisture.

When the onions are ready, sieve the two flours over the onions. Add the garlic & ginger pastes, panch poran, diced chilli’s, 2 tbsp of rapeseed oil & diced coriander. Mix well with your hands. Once the onions are coated form small sized balls ready for shallow frying.

Heat your oil. Test the oil with a little piece of onion. When frying try not to over crowd the pan as this will lower the the heat of the oil.

I fried these in small batches, once to get a nice colour then finished them off again for a second fry to add the final crispy crunch you all love. The frying process is by the eye, the more you do the better you become.