Imagine this: cloudy day, rain drops streaming down the window, hot onion bhajis and a cup of masala chai. Absolute bliss!

• Ingredients:

• 1 cup (250 mL) chickpea flour
• 1 tbsp (15 mL) Golden Temple^® Sooji (semolina)
• ½ tsp (2 mL) Thai green chilies, chopped
• ⅛ tsp (0.5 mL) baking soda (optional)
• Salt to taste
• ¼ cup (50 mL) water
• 2 cups (500 mL) red onions, thinly sliced
• 3 cups (750 mL) Vegetable Oil for deep frying

• Method:

• Mix first four ingredients in a mixing bowl. Slowly add water and continue mixing. Add sliced onions. Mix well so it is thick enough to hold shape.
• Heat oil in a deep fryer or wok at 350°F (175°C). Wet hands and carefully drop 5-6 small portions of batter, about 1 tbsp (15 mL) each, into hot oil.
• Stir and fry bhajis until golden brown on both sides, about 1-2 minutes.
• Remove into dish lined with paper towel to drain excess oil.
• Serve hot with cilantro or chili garlic chutney.

• Tip:

• White onion can also be used. But it has more moisture, so adjust quantity of water accordingly.
• To check temperature of oil, drop a small piece of onion into oil. If it sizzles, oil is ready.