Crispy Onion Bhajis

Whisk chickpea flour, water, salt, chilli powder, cumin, garam masala and turmeric in a large bowl until batter is smooth. Add sliced onions to batter and stir through until well coated.

Add enough oil to a pot for deep frying and preheat over medium-high heat. Once you can add a bit of onion to the oil and it floats and bubbles, the oil is ready for frying.

Use a pair of tongs to carefully add the battered onions 1 tablespoon at a time, making sure you don’t overcrowd the pot. Fry onion bhajis for about 2–3 minutes until golden and crisp.

Use another pair of tongs or a slotted spoon to transfer the fried onion bhajis onto kitchen paper to drain. Garnish with coriander if you want and serve.