Method

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For best results, soak the onion in water while you make the batter. Mix the gram flour and baking powder in a bowl, then add the chilli powder, turmeric, chopped chilli plus a good pinch of salt. Mix in 100ml of cold water to make a thick batter, adding a little extra water if it seems too stiff.

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Drain the onion well and mix it into the batter. Heat a tablespoon of Carotino BetterGhee in a wok or deep pan until it melts. Add a speck of batter to the pan to test the heat. If it rises to the surface surrounded by bubbles and starts browning, then the BetterGhee is hot enough for frying.

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Gently lower a couple a couple of heaped tablespoonfuls of the bhaji mixture into the pan one at a time. Cook for a few minutes, turning once or twice until they are evenly browned and crisp – this should take around about 3-4 mins. Drain the bhajis on kitchen paper and sprinkle with a little salt, then repeat to make the rest.

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Makes about 10-12 bhajis.

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