- 100g rice flour
- 3 onions, sliced
- 120g gram flour
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1tsp hot curry powder
- chop a handfall of coriander
- pinch of salt
- deep fat fryer/ a deep pan filled with oil
- Put the onions in a bowl and add the salt. Leave to rest for 30 minutes.
- Once the onion breaks down the water inside, add the rest of the ingredients and mix well.
- 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.
- Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. 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.
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 email@example.com
This article first appeared in the September 2016 issue of SE22 magazine.