I love cooking these. Perfect little side dish which accompanied our little Indian banquet last night.

Ingredients-
3 whole onions – roughly chopped
2 tbs of fine tablespoon salt
2 large tbsp of garlic & ginger paste
2 green chillies finely diced
A large handful of fresh coriander finely diced
2 tbsp of rapeseed oil
2 tbsp of panchporan ( photo enclosed as best spice mix around)
1 cup of gram flower pushed through a sieve.

Method –
Once your onions have been chopped add the 2 tsps of salt and mix with your hands . The salt will help draw out the moisture from the onions. Leave to one side for 30 minutes / 2 hours.
Put a large pan of rapeseed oil on making sure it’s it’s boiling ahead of putting the small bhajis together.

Add all the ingredients to the onions and sieve the flour over the top.

This is my favourite spice mix – smells great and adds so much flavour to a dish ❤️

I wear a glove at this point and mix all the ingredients together.
Make small balls compressing the mixture together. Add these in small batches to the hot oil.

A little tip- when you drop them into the oil they will naturally sink, most people are tempted to touch them as they feel they need to unstick them from the bottom of the pan. As they cook they will crisp and release themselves from the bottom of the pan and float.

Cook them for a few minutes and set them aside side. Ahead of serving repeat the process in the oil for a minute each just to remove any rawness and making them hot for the table.
Enjoy.