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These are probably the most common starter to be found in Indian restaurants. You’ll find them really quick and easy to make. It’s lust a matter of getting the batter consistency right. You must use gram flour (bsan) which is made from channa dhal.
The two-stage cooking method in the recipe makes life easier if you want to serve bhajias at a dinner party.


2 large tablespoons gram flour


1 large onion, chopped into thin strips about 1 inch (2.5 cm) long

1/2 teaspoon turmeric
1/2 teaspoon cumin, ground
1/2 teaspoon garam masala

corn oil for deep-frying


1 Mix the spices thoroughly with the flour in a large bowl, then add a little water until the mixture is gluey. Mix the onion into the paste. Add a little salt.
2 Heat deep-frying oil to medium heat and gently drop a ping-pong ball sized blob of mixture off a tablespoon into the hot fat. When it firms up (about half a minute), put in the next blob. Continue until the fryer is full. Cook about 10—15 minutes until golden brown. Drain on kitchen paper. You could serve them at this stage.
3 Or they can be allowed to cool. Reheat them in hot deep fat for about 2 minutes, but don’t let them go too brown.

Serve hot.

Makes: about 10

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