Ingredients
For the bhaji:
1 onion, peeled
1.25g/¼tsp coriander seeds
1.25g/¼tsp cumin seeds
1.25g/¼tsp chilli flakes
50g/2oz plain flour
1 tbsp baking powder
vegetable oil, for deep frying
For the raita:
55g/2oz Greek yoghurt
1 tbsp chopped fresh mint

Method
1. Heat a deep-fat fryer to 190C/375F or fill a large pan one-third with vegetable oil. To test if oil is at the correct temperature, drop a small cube of bread in the oil. If it sizzles and turns golden the oil is ready to use. (CAUTION: hot oil is very dangerous. Do not leave unattended.)
2. Chop half the onion and slice the remaining half.
3. In a medium bowl mix all the ingredients together. Squeeze the onion to release the juice and bind the ingredients together.
4. Divide the mixture into four quenelles and deep-fry until crisp and golden.
5. To make the raita, mix the ingredients in a small bowl.
6. Serve the bhajis with the raita.