200g (7oz) chickpea (gram) flour
1 clove garlic, crushed
0.5 tsp red chilli powder
1tsp ground coriander
1tsp cumin seeds
2 large onions, finely sliced
small bunch coriander, roughly chopped
1 lemon, juiced, and extra wedges
vegetable oil for deep frying
In a large bowl combine the flour with 225ml (8fl oz) water until you have a smooth but thick paste. Add the garlic, spices, onions, coriander and lemon juice then mix so that the bhaji paste coats the onions thickly when a small clump is held in your finger tips.
Fill a wide, deep pan with vegetable oil so that it comes up the side at least 10cm (4in) and heat at a medium temperature until a crumb fizzles in the oil and takes 30 seconds to brown.
Prepare a tray with absorbent paper next to the hot pan and gently lower clumps of onion mixture into the hot oil in batches with a slotted spoon. After 1 to 2 minutes, turn the bhajis over to cook the other side until golden all over, then remove with a slotted spoon and drain on the kitchen paper. Sprinkle with salt and serve straight away piled on a sharing platter with lemon wedges and cool mint raita or home-made chutney to dip