Onion Bhajis & Tamarind Chutney

For the onion bhajis:

Whisk together the besan, salt, turmeric, cumin, coriander, cayenne, and baking powder in a small bowl. Stir together the onion, minced herbs, and eggs in a large bowl, then stir in the dry ingredients. (The batter will be thin.)

Add enough oil to a large skillet to coat the bottom; heat the oil over medium-high to high heat. Carefully drop the batter into the hot oil by the heaping spoonful, flattening it out slightly (be sure not to overcrowd the pan). Cook until golden on both sides, about 2 to 3 minutes per side, flipping once. Transfer the bhajis to a paper towel-lined plate to drain any excess oil.

Serve hot, warm, or at room temperature with tamarind chutney.

For the tamarind chutney:

Add the tamarind paste, water, and sugar to a medium saucepan; bring to a simmer over medium heat, stirring to dissolve sugar. Cool 20 minutes, then puree in a food processor or blender (working in batches if necessary) until smooth. Strain through a fine mesh sieve, reserving the liquid in a bowl below.

Whisk all remaining ingredients into the tamarind liquid. Serve, or transfer to an airtight container and store refrigerated for up to 3 months.

Recipe for Tamarind Chutney adapted from the recipe on Manjula’s Kitchen.