This recipe is taken from Sandhya Hariharan's website.

Ingredients

• 2 large red onions
• 125g gram flour aka chickpea flour
• 1 tablespoon rice flour (optional - makes the bhajis super crispy)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 50g chopped coriander leaves
• ½ teaspoon ground turmeric
• ½ teaspoon chilli powder
• Salt according to taste
• Plenty of sunflower oil for frying

Instructions

1. Cut the onion into thin slices.
2. In a suitable bowl, mix all the dry ingredients - onion, flour, spices and salt.
3. After allowing the mixture to sit for at least 20 minutes but no more than 1 hour, squeeze the onions with your hands to release their water and stir well.
4. The mixture should now form a thick batter. If you feel the batter is too dry, add 1 teaspoon of water at a time until the batter coats the onions well. If you feel, during the process of frying, the batter has gone a bit watery, you can add 1-2 teaspoon of gram flour too.
5. Heat oil until a small amount of batter dropped in bubbles up immediately.
6. Using a spoon, add small portions of bhaji batter into the oil and fry for 3-4 minutes. Flip the bhajis once they are light brown on one side and fry until they are brown all over and evenly cooked.
7. Ensure they’re cooked inside and the bhaji is not wet. Drain the fried fritter on kitchen roll to soak up any excess oil.
8. Serve with your favourite coriander chutney or raita.

Store any leftover bhajis in an airtight container and refrigerate for up to 3 days. To reheat, place on a baking tray and cook in a preheated oven at 150°C for 10-15 minutes. You can also try adding grated fresh ginger, garlic, chopped cashew nuts, Kasuri Methi (sun-dried fenugreek leaves), or grated carrots.