60 g gram flour, also known as chickpea flour
2 tbsp natural yogurt
1 tsp garlic powder
1½ tsp ginger, finely grated
¾ tsp cumin powder
¾ tsp hot chilli powder
1 tsp turmeric
6 fresh curry leaves
1 tsp ground corriander
1 tbls coriander leaves, finely chopped
1.5 large onion, halved and finely sliced
olive oil or sunflower oil, to deep fry

60 g gram flour, also known as chickpea flour 2 tbsp natural yogurt 1 tsp garlic powder 1 ½ tsp ginger, finely grated 1 tsp turmeric 6 fresh curry leaves 1 tsp ground corriander 1 tbls coriander leaves, finely chopped 1 5 large onion, halved and finely sliced

1. Place the gram flour in a large bowl. Add the yogurt and beat together to create a thick paste.

2. Add the garlic, ginger, cumin powder, chilli powder, turmeric, curry leaves (ground) and chopped coriander. Mix well and add salt to taste.

3. mix in the onion slices into the batter with your hands, making sure they are well coated.

4. Set a wok or deep pan for deep-frying over a medium heat and pour in the oil. Test it is hot enough by dropping in a small piece of batter - it should sizzle immediately.

5. Working quickly, take desert spoons of onions and making sure they are well coated in the batter, drop three or four into the hot oil. Some will form spidery clusters, others may separate into individual slices. Cook the bhajias for 20-30 seconds before turning with a slotted spoon. Continue cooking for about 3-4 minutes, turning occasionally, until they are a golden colour. Remove and place on some paper towel.