Onion Bhajis

Ingredients

• 115 g (4 oz) Gram (chickpea) flour
• 1 tsp Fine salt
• 1 tsp Ground coriander
• 1 tsp Cumin seeds
• ½ tsp Ground turmeric
• 1 tsp Chilli powder
• ½ tsp Baking powder
• 2 Onions, large, halved and very thinly sliced
• 1 Green chilli, finely chopped
• 3 tbsp Fresh coriander (cilantro), chopped
• 6 tbsp (90 ml) Cold water, plus a splash more if the batter is too stiff
• 1600 ml (6¾ cups) Neutral oil, for deep frying, in a deep, heavy pot of at least 5 litres (5.3 US quarts) that it fills no more than one-third
• 120 ml (½ cup) Plain yoghurt, for the dip
• 2 tbsp Fresh mint, finely chopped, for the dip
• 1 tbsp Lime juice, for the dip
• Lime wedges, to serve

You’ll need: Deep, heavy pot, at least 5 litres (5.3 US quarts), Cooking thermometer, Slotted spoon or spider, Wire rack

Method

1. 1

   Read this first: deep-frying safety. Hot oil can cause serious burns and fires. Use a deep, heavy pot of at least 5 litres (5.3 US quarts), filled no more than one-third with oil, and a thermometer so you know the oil temperature. Never leave the pot unattended and keep children and pets away. Keep a lid or baking tray nearby: if oil ever catches fire, turn off the heat and smother it with the lid. Never use water on an oil fire. If the oil smokes, turn off the heat. Fry only the amount that fits without crowding, and lower each bhaji gently into the oil, close to the surface, so the wet batter does not splash.

2. 2

   Make the dip. Stir the yoghurt, mint, lime juice and a pinch of salt together in a small bowl. Chill until needed.

3. 3

   Make the batter. In a large bowl, mix the gram flour, 1 tsp salt, coriander, cumin seeds, turmeric, chilli powder and baking powder. Add the onions, green chilli and fresh coriander and toss to coat. Stir in the 6 tbsp water, a little at a time, until the onions are coated in a thick batter that just holds together. Leave for 10 minutes: the onions release juice and loosen the batter.

4. 4

   Heat the oil. Pour the 1.6 litres (6 3/4 cups) of frying oil into the deep pot and heat to 180°C (350°F), checking with a thermometer. Heat the oven to 100°C (212°F) and put a wire rack over a tray inside to keep the bhajis warm.

5. 5

   Fry the bhajis. Using 2 spoons, shape a heaped tablespoon of the mixture into a rough mound and lower it into the oil. Fry 4 or 5 at a time, turning occasionally, for 4 to 5 minutes, until deep golden and crisp. Break one open to check: the onion should be soft and the batter cooked through, with no raw paste. Lift onto the rack in the oven. Return the oil to 180°C (350°F) between batches. When finished, turn off the heat and let the oil cool completely, in the pot, before moving it.

6. 6

   Serve. Serve the bhajis hot, with the mint yoghurt dip and lime wedges.