1. 100g rice flour
  2. 3 onions, sliced
  3. 120g gram flour
  4. 1 tsp ground coriander
  5. 1 tsp cumin seeds
  6. 1 tsp cumin powder
  7. 1tsp hot curry powder
  8. chop a handfall of coriander
  9. pinch of salt
  10. deep fat fryer/ a deep pan filled with oil


  1. Put the onions in a bowl and add the salt. Leave to rest for 30 minutes.
  1. Once the onion breaks down the water inside, add the rest of the ingredients and mix well.
  1. Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.
  1. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper
  1. 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.

Suzanne is a professional chef, wife and mother who has lived in South East London all her life.

You can email Suzanne with any comments or questions at

This article first appeared in the September 2016 issue of SE22 magazine.