Crisp Onion Bhajis with Cumin and Coriander recipe

Method

1. Thinly slice the onion and roughly chop the coriander.

   Slice the onion evenly so it softens and fries at the same rate; rough-chopping the coriander helps it distribute without bruising.

2. In a mixing bowl, combine the gram flour, cumin, chopped coriander and 1 tsp salt.

   Whisk the dry ingredients together first for even seasoning and to prevent cumin and salt from clumping in the flour.

3. Add the sliced onion and mix well, rubbing the flour and spices into the onion for 1 to 2 minutes.

   Use your hands to massage the flour mixture into the onion so the moisture from the onion starts binding the batter naturally.

4. Add 60 to 80ml water a little at a time until the mixture forms a thick, claggy batter that coats the onion strands.

   Add water gradually so you stop as soon as the batter just clings; it should look shaggy and hold the onion together, not runny.

5. Heat plain cooking oil in a deep frying pan over a medium heat until hot.

   Maintain a steady medium heat so the fritters cook through without burning before the center sets.

6. Drop spoonfuls of the onion mixture into the hot oil and fry in batches for 3 to 4 minutes per side, turning once, until deep golden and crisp.

   Don’t overcrowd the pan, and turn only once to help the fritters develop a crisp crust and hold their shape.

7. Lift out with a slotted spoon and drain briefly. Serve hot as a snack.

   Drain on a rack or paper briefly to shed excess oil, then serve immediately while the exterior is still crisp.