Ingredients

• 100g/3½oz white onion
• chopped
• 25g/1oz spinach
• chopped
• 35g/1¼oz gram flour
• 1 tsp fresh root ginger
• finely diced
• 1 tsp coriander seeds
• toasted and ground
• ½ green chilli
• de-seeded and finely diced
• pinch salt
• pinch red chilli powder
• pinch turmeric
• sunflower oil
• for frying
• chaat masala
• to serve ( a ground spice mixture available from many Asian grocers - optional)

Directions

• Mix the onions
• spinach
• gram flour
• ginger
• ground coriander seeds and green chilli together with enough water to bind into a thick batter mixture.
• Add the salt
• chilli powder and turmeric and mix thoroughly.
• Heat the sunflower oil in a wok for frying. The oil should come about 2.5cm (1 inch) up the sides of the wok.
• Gently drop a little of the bhaji mixture into the hot oil to test it's hot enough.
• When ready
• place golf-ball sized amounts of the mixture into the oil. Reduce the heat and fry gently until golden in colour.
• Remove from the oil and drain on kitchen paper.
• Increase the heat of the oil and return the cooked bhajis to the wok and fry for a second time until crisp and golden brown.
• Sprinkle with chaat masala
• if you like
• and serve.