Onion Bhaji

, from Issue #43. August, 2015
Photography by Melanie Jenkins.
Onion Bhaji

Serves: 4


1 onion, peeled
¼ cup plain flour
¼ teaspoon each ground cumin and coriander
pinch of turmeric
salt and pepper
1 egg, beaten
vegetable oil for frying


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.