Not my photo I have to confess (thanks BBC goodfood!), they were super easy and totally delicious they may of all been eaten before I remembered to take a photo! The slices get absorbed very easily, so if you like things spicy I would double the amount stated here.
2 eggs, 3 onions, 120gm plain flour, 2 tsp cumin seeds, 2 tsp ground coriander, 1/2 tsp chilli powder, 1/2 tsp salt, 1/2 tsp pepper, oil
30 mins – makes enough for 8-10 biggish bhajis
Peel and slice the onions into rings. Mix together all the dry ingredients and coat the onions. Add two eggs and ensure the mixture is full combined. This may take a couple of minutes to mix properly. Heat about 3-4cm deep of oil in a deep sided pan. When hot add large spoonfuls of the mixture one at a time, turning half way with a slotted spoon when golden brown, this should take a couple of minutes each side. Rest on some kitchen roll to soak up some of the oil. To get that extra crisp, re-fried them for another 30 seconds. Keep them in a hot oven until they are served.