Step 1

PREPARE THE ONIONS - Peel the onion, wash and cut the onions in to thin slices. Cut them into halves again.

Step 2

MIX THE INGREDIENTS - In a mixing bowl, all all the dry ingredients - onion, flour, spices and salt.Mix them with clean hands and allow them to sit for at least 20 minutes ( or longer - up to 1 hour )

Step 3

ONION BHAJI BATTER - After 20 minutes, squeeze the onions with your hands to release the water. Combine the mixture together to 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.

Step 4

If you feel, during the process of frying the batter has gone a bit watery, you can add 1-2 tsp of gram flour too.

Step 5

FRYING THE BHAJIS - Heat Oil Check if your oil is sufficiently hot by adding a pinch of the onion bhaji batter. If it bubbles up immediately, you know the oil is ready for frying the remaining Onion Pakora.

Step 6

Using a spoon or clean hands, add small onion bhaji batter portions into the oil and fry for 3-4 minutes. Flip the bhaji's once they are light brown on one side and fry until they are brown all over and evenly cooked.

Step 7

Check if they’re cooked inside and the bhaji  is not wet. Drain the fried fritter on a  kitchen roll or absorbent paper to soak up any excess oil.

Step 8

SERVE - Serve with your favourite coriander chutney or raita.

Step 9

STORE & REHEAT - Store any leftover onion bhaji's in an airtight container and refrigerate upto 3 days. To reheat, place them on a baking tray and cook in a preheated oven at 150C for 10-15 minutes.