- 2 onions, finely sliced
- 100g chickpea flour
- ½ tsp baking powder
- ½ tsp chilli powder
- ½ tsp turmeric
- I table spoon of Ceres Curry Paste (optional)
- 1 fresh chilli, deseeded and very finely chopped (optional)
- Coconut oil for frying (or your oil of choice)
Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt - make the flavour your own by adding more or less of your favourite spices and flavour! Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.
Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest.
Serve with raita (grated cucumber, finely chopped mint and Greek yoghurt combined).