200g/7oz gram flour (chickpea flour)
2 tbsp plain flour
1 tsp chilli powder
½ tsp ground turmeric
50g/2oz spinach, chopped
salt, to taste
pinch bicarbonate of soda
1 onion, finely sliced
750ml/1¼ pints vegetable oil, for frying
chutney, to serve
In a large bowl, mix together the chickpea flour, plain flour, chilli powder, ground turmeric, chopped spinach and salt until well combined. Gradually add water as necessary to bind the mixture.
Add the bicarbonate of soda and the onion. Stir well to coat the onion in the mixture. Set aside for 10-12 minutes.
Heat the oil in a karahi (a flat-based Indian cooking vessel that resembles a wok) or a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Add spoonfuls of the batter mixture to the hot oil in batches. Fry for 3-4 minutes, or until golden-brown, then remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining batter mixture.
To serve, serve the onion bhajis with chutney in a dipping bowl alongside.
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