Step 1

Heat the oil in a wok or large heavy-based pan over a medium heat. You need at least 3 inches of oil, but do ensure the pan or wok is less than half full of oil as you don’t want it to bubble over.

Step 2

Place the sliced onion in a bowl.

Step 3

Add the 1 tbsp minced ginger, the chopped green chilli, 1 tsp cumin, 1 tsp ground coriander, 1 tsp dried coriander leaf, 1 tsp chilli flakes, 1 tsp ground fenugreek, ¾ tsp salt, ½ tsp garlic salt, the 130g (1 ½ cups + 2tbsp) gram flour, the 1 tbsp cornflour (cornstarch) and the ½ tsp bicarbonate of soda.

Step 4

Mix together to coat the onion.

Step 5

Add in the 135ml (1/2 cup + 1 tbsp) of water, a splash at a time, until you have a thick batter that coats the onion. You may not need all of the water.

Step 6

Test the heat of the oil by dropping a little blob of the batter in the wok. It should sizzle and rise to the top.

Step 7

Carefully add a rounded tablespoon of the onion bhaji mixture into the oil. I like to squeeze the mixture in my hand to compact it, then put it back on the spoon to lower it in the oil – this will help give you a uniform shape that doesn’t fall apart in the oil.

Step 8

Repeat, so you have 4 or 5 bhaji’s frying at the same time (don’t add more than this as the oil may boil over and also too much mixture will cool the oil – resulting in greasy bhajis that aren’t as crisp).

Step 9

Fry for 3-4 minutes until the coating is dark golden brown.

Step 10

Remove from the pan with a slotted spoon and drain on kitchen paper.

Step 11

Repeat, frying further bhajis, until the mixture is used up.

Step 12

You can keep cooked batches warm in a warm oven (approx. 130C/250F) whilst cooking the remaining bhajis.

Step 13

Once all of the onion bhajis are cooked, place in a serving bowl and sprinkle with fresh coriander.

Step 14

Serve with sweet and sour or sweet chilli sauce.