Step 1

Peel and cut the onions in half lengthways and then slice into thin rings. Break them apart so they separated.

Step 2

In a bowl, mix together the dry ingredients - flour and spices. Then add the water and whisk until it forms a thick batter.

Step 3

Add the onions and mix until they are coated. Set aside.

Step 4

Pour vegetable oil into large non stick frying pan or skillet until there is a shallow layer of oil. Leave to heat up for a few minutes until hot.

Step 5

Make the coriander dip. Juice the lime, roughly chop the ginger and garlic and place all the ingredients in a blender. If you want it spicy, keep the seeds in the chilli or take them out. Blitz until smooth and transfer to a small bowl.

Step 6

Check the oil is hot enough by dropping a bit of batter in, if it bubbles its ready.

Step 7

Depending how big your pan is you may need to do this in batches. The recipe will make 6 onion bhajis. Place a tbsp on mixture into the oil, repeat until the pan is full but there is enough space between them. I did 3-4 at a time.

Step 8

Fry for 4-5 minutes on each side until crispy and golden. Flip and repeat. They should be cooked through but just check the mixture isn't wet in the middle.

Step 9

Line a baking tray with some kitchen roll and place the cooked bhajis on it to soak up excess oil.

Step 10

If you are doing it in batches keep the cooked ones in the oven on a low heat to keep warm.

Step 11

Serve with the dip and enjoy!