Piaz Bhajis (Onion Fritters) Recipe

• 2 onions
• 8 tablespoons of flour
• 4 tablespoons of rice flour
• 1 teaspoon of ground turmeric
• 1 teaspoon of ground cumin
• ½ teaspoon of garam masala
• ½ teaspoon of chilli powder
• ½ teaspoon of salt
• 100 ml / 3½ fluid oz of water
• Oil for deep frying

Cut the onions in half and then into thin slices (half rings) and separate. In a large bowl sift together the dry ingredients and stir in the onion slices. Make a well in the centre and gradually pour in the water to make a thick batter, making surethat the onion slices are thoroughly coated in the batter. In a large saucepan suitable for deep frying heat the oil over a medium heat. Do not fill the saucepan more than three quarters full of oil. Test the oil by dropping a tiny amount of batter into the oil. If the batter floats to the top straight away without browning the oil is at the correct temperature. Using a metal spoon drop small amounts (around ½ a tablespoon) of mixture into the hot oil. A single layer in the saucepan works best.Be careful not to make the bhajis too large, as this will over-cook the outside while the inside remains raw. Keep the temperature of the oil low as the bhajis need to be cooked gently to avoid burning. Cook for around 8 to 10 minutes, until golden and crisp. Remove from the saucepan and drain on absorbent paper towels. Serve immediately with your favourite chutneys.