These onion fritters from Indian chef Manju Malhi are also known as pakoras or bhajis
Preparation time: 10 minutes
Cooking time: 15 minutes
1. Sift the flour into a large bowl. Add the onions, the cumin seeds, coriander seeds, chilli powder and salt. Stir together, then make a well in the centre. Add 4 tablespoons of water to the well, then mix with a fork until the mixture forms a thick, stiff batter. If it appears runny, add extra flour.
2. Heat enough oil for deep frying in a heavy-based saucepan over a high heat or in a deep-fat fryer to 190°C/375°F, or until a small drop of batter sizzles fiercely in the oil.
3. Drop 1 tablespoon of the batter into the oil and fry for about 1 minute or until it turns golden brown.
4. Remove the fritter from the oil with a slotted spoon and drain on kitchen paper. Taste the fritter and adjust the seasoning of the batter, adding more salt or chilli powder if necessary.
5. Fry the remaining fritters, working in batches to avoid overcrowding the pan, if necessary. Remove any pieces of fried batter from the oil and return the oil to the correct temperature before adding each new batch. Serve hot.
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