IN PROGRESS

• 2 large red onions, halved and very finely sliced
• 100 g chickpea flour, aka gram flour
• ½ tsp baking powder
• ½ tsp turmeric
• 1 tsp ground cumin
• Pinch salt, to taste
• 1 tsp garlic powder (which I never have available, so I will use either black fermented garlic or one fresh, crushed garlic clove)
• ½ tsp chili powder
• 90 ml water
• Oil for frying, enough to fry tablespoon-size bhajis

• Mix all the dry ingredients well
• Add water and mix to a thick batter
• Add the onion mixture and mix well till all the onion slices are coated by the batter
• Heat the oil on medium heat in a pan big enough to fry three or four bhajis at a time, turning them till they are crispy and browned. This should take a couple of minutes.

Serve with your favourite chutney and/or raita