1 large onion, peeled, halved and thickly sliced
spices – cayenne, turmeric, ground coriander, ground cumin, ground ginger
5 tbsp gram flour
1 heaped tsp tomato puree
groundnut oil for deep-frying
lemon wedges and Indian pickles to serve
Serves 2 as a starter or wee snack!
Fry the onion gently in a couple of tbsp of the oil, stirring freqently until soft and translucent but not coloured – about 10 minutes. Add a pinch of cayenne, a pinch of salt, half tsp turmeric, half tsp ground coriander, quarter tsp ground cumin and quarter tsp ground ginger. Mix well, turn out the heat and set aside.
Measure the gram flour into a large bowl and add half tsp salt, quarter tsp ground cumin and half tsp ground coriander. Mix well. Mix the tomato puree with a shot glass (or egg cupful) of water. Add this to the flour and spice mixture along with the cooked onions.
Mix everything well together – it should be the consistency of thick batter.
Heat the oil in a wok or large pan and deep-fry dessert spoonfuls of the mixture, in batches, until quite dark and crispy. Drain on kitchen paper and serve with the lemon and pickles.