Onion Bhajias

Makes about 32 bhajias

Ingredients:

For the Mint Yogurt Dipping Sauce:

1 1/2 cups/365 g natural plain yogurt
½ bunch fresh mint, finely chopped (about 3 tablespoons/5 g)

For the Onion Bhajias:

1 3/4 cups/190 g chickpea flour (gram flour)
2 teaspoons/5 g garam masala
2 teaspoons/5 g ground coriander seeds
2 teaspoons/5 g ground cumin
2 teaspoons/5 g turmeric
1 teaspoon/2.5 g chili powder
3/4 teaspoon/3.5 g salt, plus more for seasoning
2/3 cup/155 ml water
½ bunch fresh cilantro, coarsely chopped (1/2 cup/15 g)
2 tablespoons/30 ml vegetable oil
3 large onions, thinly sliced (about 2 1/4 pounds/1 kg total)
Additional vegetable oil, for deep-frying
Cilantro sprigs, for garnish

To prepare the mint yogurt dipping sauce:

Mix the yogurt and mint together in a bowl to blend. Set aside.

Method for the onion bhajias:

In a medium to large mixing bowl whisk the chickpea flour with the spices and 3/4 teaspoon/3.5 g of salt to blend. Slowly add the water, whisking to create a smooth thick batter. Stir in the chopped cilantro. Set the batter aside.

Heat 2 tablespoons/30 ml of oil in a heavy large pot or wok over medium heat. Add the onions and sauté for about 15 minutes or until the onions soften slightly.

Transfer the onions to a colander and set the colander over a large bowl to catch the excess oil and liquid. Set the onions aside to cool. Mix the cooled onions through the batter.

Using about 2 tablespoons/30 g of the onion mixture for each bhajia, carefully drop spoonfuls of the onion mixture into the hot oil to create bhajias that are slightly larger than the size of a golf ball, and deep fry for 5 minutes or until they are golden brown.

Using a slotted spoon, remove the bhajias from the oil and place them on paper towels to absorb the excess oil. Season the hot bhajias with a little salt. Place the bhajias on a platter and garnish with the cilantro sprigs. Serve with the mint yogurt dipping sauce.