Onion Bhaji with Raita & Quick Tomato Chutney

serves 4

180g gram flour

2 tbsp ghee / clarified butter

2 tbsp lemon juice

1 tsp turmeric

2 tsp cumin seeds

½ tsp fennel seeds

1-2 green chilli/es; finely chopped 

2 tsp fresh ginger; grated

4 cloves of garlic; crushed

small bunch of fresh coriander: finely chopped

3 onions 

Maldon sea salt

vegetable oil

for the raita

125g natural yoghurt (1 normal tub)

few fresh mint leaves, torn

¼ cucumber, chopped

green chilli, to taste, thinly sliced

Maldon sea salt

for the tomato chutney

2 tbsp oil

1 shallot, finely chopped

4-5 ripe tomatoes; chopped

2 cloves of garlic, crushed

2 tsp brown sugar

2 tbsp Balsamic vinegar

for the tomato chutney

1. Heat the oil in a small saucepan; add the shallot, tomatoes and garlic. Cook for 7 minutes.

2. Add the sugar and Balsamic vinegar and cook for a further 3 minutes or, until the mix has started to caramelise a little. Transfer to a small pot or bowl: ready to serve.

then...

for the raita

3. n a small bowl,Combine all the ingredients and salt to taste. Chill in the fridge until ready to serve.

now...

4. In a large bowl, combine the flour with the ghee and lemon juice.

5. Add enough chilled water to bring the mix to the consistency of double cream.

6. Roughly chop the cumin seeds and add them; along with the other aromatics and herbs, to the mix.

7. Peel the onions, cut them in half and remove the core. Finely slice the coreless halves-

8. Stir the onion into the creamy mix until well coated.

9. Put the oven on a low heat; and put an easily accessible oven tray (paper towel-lined)on the top shelf.

9. Heat the vegetable oil to 180ºC: or until a drop of the batter mix sizzles, then floats.

10. Wet your hands and take about a tablespoon of the mix, and form it into a ball: Gently and carefully drop the ball in to the hot oil. Do not crowd the pan.

11. Carefully stir to prevent them from sticking to each other; and, cook for about 4 minutes or until crisp and golden.

12. Transfer to the lined oven tray to keep warm, while you next batch.