Onion Bhaji

Cut the onion in half through the root then slice into thin half moons.

Combine the flour and spices in a bowl and season. Add the onions and toss to coat well in the flour. Pour on the egg and stir until the onions are coated in a sticky paste.

Heat ½ cm of oil in a sauté pan and cook small piles of the onions in batches for 3 minutes, turning occasionally until golden brown. Drain on kitchen towels and keep warm in a low oven. Repeat with the remaining onions. Sprinkle with a little salt before serving with the soup.