Serves: Makes 6 to 8 bhajis, depending on size.
Enough vegetable oil for deep frying
4 Onions thinly sliced
120g gram flour
2 tbsp. Yoghurt
3 tbsp. Lemon juice
2 tsp. Garam masala
1 tsp. Salt
1 tsp. Methi leaves
1 tsp. Curry powder
1 tsp. Mint sauce
Firstly mix the onions, flour and methi leaves in a large non-reactive bowl, slowly mix in the egg, followed by the lemon juice, yoghurt, garam masala, salt and curry powder, then stir well. Mix in the water slowly, you want to create a stiff batter and remember that the onions will release their own juice.
Heat the oil in the deep fat fryer or pan. Using your hands form small balls out of the mixture and drop them into the oil, only add two at a time, otherwise the oil will cool down too much. The bhajis should be cooked in about five minutes or when they are golden and crispy.
Serve with salad, chutneys and raita.