Ye Olde Traditional Recipe For Ye Onione Bhajis
4oz/125g/1 cup Gram Flour
Chuck everything into a bowl and stir vigorously until it's all mixed in. To make it easier, you can mix everything except the onion, fresh coriander and fresh mint with an electric mixer and stir the remaining ingredients in at the end. The mixture needs to be thick enough to stick to a spoon but not so thick that you can't get it off the spoon. If it's too thick, add more yoghurt or some cold water. If it's too runny, add more gram flour.
Mould the mixture into between 8 and 12 small balls.
Heat some oil (in a chip pan or deep fat frier) and fry your balls in batches of three or four for about 2 to 3 minutes to allow the mixture to set. Remove from the oil, drain and allow to cool. When cool squash your balls into small patties and return to the frier for a further 4 or 5 minutes or until cooked through. Remove and drain again.
Serve immediately with lots of mint yoghurt or raita, chutney and (for that authentic curry house experience) a mixture of soggy lettuce, tomato, cucumber and raw onion.
If you don't like flat bhajis you need your head examined but you should leave the balls in the hot oil until they are completely cooked.
We've recently sampled some sausage shaped bhajis which can be made by rolling your balls rather than flattening them at the intermediate stage.
You can use any sort of yoghurt in place of the Greek yoghurt (obviously plain is best but if you only have fruity...) but you may need to add more gram flour to achive the desired thickness.
You can use any vegetable in place of onions or even a mixture of vegetables. Obviously, these will no longer be onion bhajis.