About the Recipe
2 large onion (thinly sliced) - 2 tbsp coriander leaves (chopped) - 2 tsp ginger paste - 2 tsp garam masala - 1-2 fresh green chilli (finely chopped, optional) - 1 tsp salt - 1/2 tsp turmeric powder - 100g gram flour - vegetable or sunflower oil (for frying)
In a large bowl combine all the listed ingredients until the onion are fully coated in the batter.
Heat a large skillet or wok over medium heat. Add enough oil so that you've got about an inch covering the bottom of the pan. When the oil is hot, carefully drop spoonful's of the batter into the hot oil. Cook about 3-4 bhajis at a time (too many will crowd the pan and make it difficult for them to crisp up). Fry for about a minute on each side and then flip the bhajis to get the other side until golden.
Remove each bhaji with a slotted spoon and transfer to a wire rack to drain the excess oil.
Serve with tamarind chutney or ketchup.