Onion Bhaji

120 g chickpea flour
2 golden onions
1 sprig of coriander
1 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin seeds
salt
pepper
oil for frying

Sift the flour, turmeric and chilli into a bowl and stir well to mix.

Then slowly add about 200 ml of cold water, and beat well to form a thick batter (add a little more or less water as required).  

Season with salt and pepper, and let the batter stand for at least 1 hour.

Meanwhile, trim, peel and slice the onions (not too thinly); rinse and drain on paper towels.

Toast the cumin seeds in a nonstick pan, stirring, for 1-2 minutes.

Wash the cilantro and finely chop the leaves.

Add the onions, coriander and cumin seeds into batter and stir well.  

Add spoonfuls of the mixture to a high-sided pan with plenty of hot oil, a few at a time; stir gently until the half-cooked croquettes are golden brown, then turning and cook the other side, stirring gently to prevent burning.

Drain the bhajis on paper towels and serve immediately while still hot.