Onion bhajis
Classic Corner

3 large onions, thinly diced

200g gram our (besan)

1 potato chopped

1 ½ tsp of red lentils (pre- soaked in water

for 10mins, this helps them cook better)

1tsp of blended garlic and ginger paste

(about one clove and the same sized piece of ginger)

1 egg

Pinch of salt

1 tsp of dry methi (fenugreek) leaves

1 tbsp of ground spice mix (mix to your own taste)

1 tbsp of Kashmiri masala

Bunch of coriander, chopped

In a plastic bowl add onions, potatoes, spice mix, salt, dry methi leaves, Kashmiri masala, egg, coriander and mix gently (do not squeeze too hard, we want to reduce the release of juice from sliced onion)

Add gram our, and mix adding a tiny bit of water bit at a time. Do not make your batter too runny!

Pre-heat your oil at 180c. Get mixture and gently roll into a u y ball in some extra our on the surface. This mixture should make 12. Fry in the hot oil until they oat. This is now a pre-cooked version. Remove and drain the oil

When you’re ready to eat them fully reheat the oil to 180c before placing the bhajis in the oil. Gently press down the centre of the ball to allow it to cook through to the centre. Fry for one or two minutes. Now they should be ready, and if you’ve cooked them properly, they should taste just the ones at your favourite local Indian restaurant or take away!