- 4 medium-sized onions
- 8 oz (225g) gram flour
- 4 level teaspoon of salt
- 2 tablespoon mint sauce
- 1 teaspoon garam masala
- 1 teaspoon finely chopped green coriander
Oil for deep frying
Peel, wash, and thinly slice the onions.
Sift the gram flour and salt into a bowl and add enough water to make a stiff batter.
Add the onions and all the remaining ingredients to the batter and mix well.
Drop tablespoonfuls of the measure into hot oil and fry for about three minutes.
Remove the bhajees and press into circular flat patti shapes.
Return to the oil and cook for a further 2-3 minutes until the outside is dark brown.
Serve with green salad and yoghurt sauce.