Dhoonghree na Bhajia

• 3–4 large white onions
• 200 g gram flour
• 50 g rice f

Finely slice the onions and set aside. Mix the gram flour, rice flour, salt, ajowan seeds and chilli powder together in a bowl. Add the lemon juice and around 200–250ml warm water and mix well so there are no lumps – you need a thick pouring consistency like custard. Add the coriander and sliced onions and toss them together in the batter.

In a deep fat fryer or deep-sided pan, heat 8–1