Onion Bhajis. Makes: Serves 4-8


3 large onions (about tennis ball size) finely sliced
1 tsp KTC Himalayan Salt (grinder)
4 tbsp rice flour
140g KTC Gram Flour
1 tbsp KTC Garlic Paste
1 tbsp KTC Ginger Paste
2 fresh green chillies roughly chopped
¼ tsp cumin seeds
¼ tsp fenugreek seeds
¼ tsp mustard seeds
¼ tsp fennel seeds
¼ tsp nigella seeds
2 tbsp KTC Rapeseed Oil, plus extra for deep frying
3 tbsp finely chopped coriander seeds


  1. Place the sliced onions in a bowl, sprinkle over the salt and mix it all up with your hands to ensure the onions are evenly coated. Let them sit for 30 mins or up to 2 hours, the salt will release moisture from the onions, which will become part of your batter.
  2. When ready to form your bhajis, sift the flour over the onions and add the garlic, ginger and chillies. Now in a pestle and mortar grind the cumin, fenugreek, mustard, fennel and nigella seeds together and add to the onion mix with 2 tbsp oil and the fresh coriander.
  3. Work the ingredients into the onions using your hands until they are all nicely coated. There should be enough liquid from the onions and the oil, but if it is too sticky simply add a little water. Now you should easily be able to make the onion mix into bhaji shape with your hands.
  4. Heat about 10cm or 4inches of rapeseed oil to 160°C/320°F in a large pan. With the bhajis made into balls about the size of golf balls, fry in small batches until golden brown and cooked through, then remove with a slotted spoon to a rack to rest while you fry the rest.
  5. When all the bhajis are cooked raise the heat of the oil to 180°C/356°F and fry them again in a small batches until you’re happy with the colour. Serve immediately.