2Add the dry spices, salt and sugar to the flour and combine well.
3Add the water gradually, stirring to make a thick batter similar to heavy cream in consistency. If the batter is too thick add more water. If it is too thin, sift in a little more flour until you get the desired result.
4Add the onion slices to the batter & cover the bowl with plastic wrap.
5Chill for one hour.
6Heat vegetable oil in a deep sided pan. To check the temperature is correct for deep frying, drizzle a little of the batter into the oil. If it sizzles and rises to the surface, it is ready for cooking.
7Take one handful of the batter covered onion and drop them into the oil, taking care as they will begin to spit as they cook.
8Do not add too many onions to the batter at one time as this will reduce the temperature of the oil and make the end result soggy.
9Cook each bhaji until it is golden brown, then remove and drain on kitchen towel.
10Sprinkle with salt and serve with slices of lime or lemon.
1Peel, Mix, Blend & Enjoy!
2 large white onions, sliced thinly
2 cupsgram flour (also called chickpea or garlic flour, available at any food market)
1 tspchili powder
vegetable oil for deep frying
2 large bunches of fresh cilantro (stalks and leaves)
2 large bunches of fresh mint (leaves removed from stalks)