ONION BHAJIS

Place 2 red onions that have been peeled and finely sliced in a mixing bowl . Add 1 small red chilli ( do not deseed ) finely sliced , 1 tsp of ground turmeric , ! tsp of minced ginger , 1 dsp of minced garlic and 1/2 tsp of salt . Use one hand to massage the onion mixture , until the onion starts to soften and the onion juices start to run from the onion . Now stir in 1 tsp of cumin seeds and 1 tbs of lemon juice . In a separate bowl mix together 70gm( 1/2 cup) of besan / chickpea flour with 50gm ( 1/4 cup) of rice flour and 1 and 1/2 tsp of baking powder . Add 60 ml ( 1/4 cup ) of water to the flour mix to make a smooth batter . You can add a little water as the batter should not be thick . Next pour enough peanut oil into a wide medium saucepan ( no more than 1/3 rd full ) and heat till a cube of bread dropped in , turns golden in 15 seconds . Add teaspoonfuls of the onion mixture to the oil and cook until the batter is deep golden and cooked through and the balls have spidery legs . Remove with a slotted spoon and drain on paper towel , while cooking the remaining bhajis . Serve warm with natural yoghurt , sprinkled with ground turmeric and chopped unseeded chilli. These are addictive , enjoy .