These are my famous onion bhajees much loved my my friends and family!

Ingredients

6 big onions
350 g gram (chick pea) flour
1 tbsp ground cumin
1 tbsp ground coriander
1 1/2 tsp salt
1 tsp chilli powder
water
bunch fresh coriander chopped

oil for deep frying

Method

Slice the onions by hand if you're mad, or use a food processor to slice them for you - way less painful!

Mix the ingredients (except the onions and the oil!) to form a stiff batter.

Transfer 1/2 the mixture to a mixing bowl and add 1/2 the onions. You could do it in one go but its easier to work in a couple of batches.

Mix well so the onions are well coated. You may need to add more gram flour.

Heat the oil til hot (I use a chip pan). You can test it with a bit or the mixture.

Using a couple of spoons, take a heaped spoon full of the mixture and drop into the hot oil. Repeat until you've done around 6-8 which is usually what will fit in my chip pan.

Deep fry, turning occasionally until nicely browned.

Transfer to a plate covered in a couple of layers of kitchen paper to help soak up some of the oil.

Repeat until the mixture is used up.

Yummy and way better than the cannon balls you get from a restaurant!

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