These little onion bhajias are magic – I think it’s nice to make them small because they end up crispier and not at all stodgy. If you are not eating them straight away, you can deep fry them in advance, and then finish them off in a hot oven which will crisp them up nicely.
What you need depends on how many you are going to make – I managed to get around 25-30 small ones out of this mixture:
1/2 cup of chick pea flour (chana flour or gram flour)
1 cup of self raising flour
2 onions halved and then sliced finely so that you get long bits which will crisp up
1/4 teaspoon turmeric (haldi)
1 teaspoon salt
1 teaspoon ground cumin (jeera)
1 teaspoon ground coriander (dhania)
1/4 teaspoon crushed star anise (soomph)
1/4 teaspoon chilli powder
1 teaspoon of green masala paste (if you don’t have this whizz up half a green chilli, a large clove of garlic and 1/2″ root ginger)
1. Mix all of the dry ingredients together in a bowl, then add the water to make a batter and mix till smooth (you can use a blender if you like), then add the onions and mix well.
2. Heat some oil in a large pan or deep fat fryer – it will be hot enough when a tiny drop of batter fizzes and rises to the surface.
3. Using two spoons press the batter into small balls – it will look like it wants to fall apart, but when you add it to the oil it will bind together and be ok.
4. Use tongs to fry until golden brown on both sides, flipping every minute.
5. Drain on kitchen paper.
6. Either eat immediately or warm up later in a hot oven for about 10 minutes.
You can make a mint sauce to dip these in by whizzing up the following ingredients:
Yoghurt, salt, fresh mint, fresh coriander, pinch of garam masala.