How to make it...
- 120 g self raising flour
- 2 eggs
- 3 medium onions, halved and sliced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon fennel seeds, crushed
- 1/2 teaspoon black onion seeds, crushed
- 1/2 teaspoon chili powder
- pinch of salt
- oil for frying
Beat the eggs in a bowl. Add the onion and mix well. Add the flour, all spices and stir well to combine. Heat the oil in a deep-sided frying pan over a medium heat. When hot add a spoonful of the bhaji mixture and fry until golden-brown and crisp on all sides. Remove and drain on kitchen paper. Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition. Serve with cucumber raita.
- 1 cup plain yogurt
- 1 teaspoon cumin seeds
- 4 curry leaves
- salt and pepper
To make the cucumber raita, squeeze out any excess water from the grated cucumber. Mix together the cucumber and yogurt, and stir in the cumin seeds, curry leaves and season with salt and pepper.