Haggis works particularly well in these crispy onion bhajis.
Heat two tablespoons of the oil in a heavy-based saucepan and fry the onions for 5-10 minutes, or until golden-brown.
Mix the onion, chili, garlic and haggis in a bowl until well combined. Place the flour into a separate bowl whisk in 125ml/4fl oz warm water until the consistency of double cream.
Stir the onion mixture into the batter until well combined. Using two teaspoons, shape the mixture into small quenelles.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)
Carefully place the bhajis in the hot oil and cook for 2-3 minutes or until just cooked through. Remove from the oil using a slotted spoon and drain on kitchen paper. (This may need to be done in batches.)
For the dip, place all of the ingredients into a saucepan and boil until the ingredients until thickened slightly.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).