Onion bhaji

Ingredients

• Onion bhaji
• 4 onions, thinly sliced
• 1 green chilli, diced
• small knob of ginger, grated
• 1 tsp chilli powder
• 1 tsp ground caraway
• ½ tsp salt
• ½ tsp turmeric
• 5 tbsp chickpea flour (gram flour or besan)
• oil for frying
• Tamarind chutney
• 1 tbsp brown sugar
• 4 tbsp Tamarind puree
• juice of 1/2 a lemon
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1/2 tsp salt
• small piece of ginger, finely grated
• Herb chutney
• 1 small bunch coriander roots and leaves (washed well)
• 1 small bunch mint
• 1 green chilli
• ½ tsp salt
• juice of ½ a lemon
• 2 tbsp water

Directions

1. Onion Bhaji
2. Add the onions, chilli, ginger, spices, salt, and chickpea flour to a bowl. Then add around 4 tablespoons (¼ cup) water to the bowl and mix. If you think it's too dry, add the water 1 tablespoon at a time to the bowl and mix. You don't want a super wet batter.
3. Heat the oil to 160°C (320°F) and then roll your bhaji into golf ball sized balls and carefully drop them into the hot oil. Fry for 4-5 minutes or until golden brown and cooked through.
4. Serve with the tamarind and green chutneys.
5. Tamarind chutney
6. Add everything to a small pot and bring to a light simmer. Once the sugar has dissolved, it's good to go.
7. Herb chutney
8. Add everything to a small blender and blend until smooth.