Ingredients:

• 5 large onions, finely sliced
• 150 grams gram flour (chickpea flour)
• Handful of fresh coriander, coarsely chopped (include stems)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon Kashmiri masala or mild curry powder
• 1 teaspoon salt
• Optional: ½ teaspoon red chilli powder (for extra heat)
• 1 teaspoon minced garlic
• Small amount of water to bind

Instructions:

1. Prepare Onions: Start by finely slicing the onions and place them in a large mixing bowl.

2. Mix Dry Ingredients: In the same bowl with onions, add gram flour, chopped coriander, cumin seeds, turmeric powder, garam masala, Kashmiri masala or curry powder, salt, and minced garlic. If you desire extra heat, include the red chilli powder as well.

3. Combine Ingredients: Using your hands, mix all the ingredients thoroughly until the onions are evenly coated with the spices and gram flour mixture. If the mixture seems too dry, add a small amount of water gradually until it forms a thick batter that coats the onions well.

4. Heat Oil: In a deep frying pan or wok, heat enough oil for deep frying. The oil should be hot but not smoking (around 180°C/350°F).

5. Shape Bhajis: Take small portions of the onion mixture and shape them into small balls or flat patties. You can use a spoon or your hands for this step.

6. Fry Bhajis: Carefully place the shaped Bhajis into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Fry the Bhajis until they turn golden brown and crispy, which should take about 4-5 minutes per batch.

7. Drain and Serve: Once the Bhajis are cooked, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain off excess oil.

8. Serve: Serve the hot and crispy onion Bhajis immediately with your favourite dipping sauce. They pair wonderfully with mint yogurt or any chutney of your choice.

Enjoy your homemade onion Bhajis as a delicious snack or appetiser!