1 cup (150g) besan (chickpea) flour
300g natural yoghurt
2 tsp garam masala
2 tsp ground cumin, roasted
1 tsp ground turmeric
1 tsp ajwain seeds
Really big pinch of chilli powder
1 tsp salt flakes
4 onions, sliced into 1cm thick rings with centres pushed out
2 tbsp lemon juice
2 long green chillies, chopped, seeds and all
1 bunch coriander, leaves picked and chopped
About 1L flavour-neutral oil
Apple, honey and mint raita, to serve
Mint sprigs, to garnish
Place the flour in a large bowl. Add 2/3 cup (160mL) of room-temperature water and the yoghurt, and stir to form a smooth batter. Add the spices and salt. Cover with plastic film and leave the batter in a warm spot for 2 hours.
Add the onion rings to the batter along with the lemon juice, green chilli and chopped coriander. Stir gently to mix through and coat the onion.
Heat the oil in a wok or heavy-based saucepan over medium heat until just shimmering (about 180°C). Working in batches (about five at a time), pull the coated onion rings out of the batter, shaking them gently to remove excess batter. Carefully slip the onion rings into the hot oil and fry, turning occasionally with a slotted spoon or tongs, until the batter is deep brown and the onion has cooked through, about 5 minutes. Remove the bhajis with a slotted spoon and leave them to drain on paper towel. Repeat with the remaining onion rings.
Serve the onion bhajis immediately with Apple, honey and mint raita alongside for dipping. Garnish with mint sprigs, if you like.
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