I am sure there are a million and one recipes for onion bhajias available, so I am just adding to the lot. However, you have to go with what you know, and I know and love this one.

When you taste onion bhajias they are a convincing argument to going vegetarian. Who needs meat when vegetables can taste this great.

We cooked these for the inlaws tonight, and I think they were a hit. Best served with a Raita, which I will also post my recipe for.

I make this recipe for 4 people – entree size. Posted for your bharjia-ing pleasure!

Ingredients

• 90 gms self raising flour (it is better to use chickpea flour with baking powder, but this ingredient is not accessible to all, so self raising flour works just fine)
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1/2 teaspoon chilli powder (or more to suit your taste)
• pinch salt
• pepper to taste
• 2 large brown onions
• cold water
• oil for deep frying (we use peanut oil)

What you will need

• Mixing bowl
• Saucepan for deep frying
• Paper towels

What to do

Step 1: Prepare onion

1. Chop one onion into fine pieces
2. Thinly slice the other onion and add both to a mixing bowl

Step 2: Prepare the bhajia mix

1. In a separate mixing bowl, mix the flour, coriander, cumin, chilli, salt and pepper together
2. Pour over the onion and finely coat
3. Add enough cold water (start with 4 or 5 tablespoons) and keep adding until the mix is a gluggy batter

Step 3: Deep fry the bhajias

1. Heat the oil to 180 degrees C
2. Add tablespoons of the mix to the oil slowly and cook until golden brown, turning over half way through to cook the other side
3. Serve with Raita