Very finely slice the Onion
Break up all the slices into a large bowl and add 2 or 3 tablespoons of Gram Flour, a small pinch Salt and some Black Pepper (you can add a pinch of Garam Masala here too, but I like them without)
Add 2 or 3 spoons of Water to the mix (ie same amount roughly as Gram Flour already added) and mix…
As you mix, the Bhajji mixture should start to hold together in a thick kind of batter… not too runny, but not too thick either
Add a little extra Gram Flour – or Water – to get to a consistency that will spoon easily – but that has some thickness to it (like a thick roux or bechamel sauce maybe?!)
Heat a pan with some Olive Oil (or Rape Seed Oil) and spoon 3 or 4 Bhajjis into the pan… Give them plenty of room – you’ll probably have to fry a few batches anyway
Fry each Bhajji for 2 or 3 minutes on each side, or until golden and ‘setting’ at bit… Flip them and cook for the same time on the other side
When golden brown on both sides – drain them on kitchen paper and then put them on a baking tray until you want to eat…. just heat them up for 5 or 10 minutes at 180˚c to get them hot again…
Great with Squash and Tamarind Masala, or on the side with a Lentil Curry, or with some Greek Yoghurt with Mint and Garlic….