Ingredients

• 225g chickpea (gram) flour
• 1 rounded tbsp rice flour
• 1 rounded tbsp toasted sesame seeds
• 2 tsp hot chilli powder, or cayenne pepper
• ½ level tsp turmeric
• 1 rounded tsp fine sea salt
• About 200ml cold water
• 2 large Spanish onions, halved and finely sliced
• a small handful fresh coriander leaves, chopped
• 275ml plain Greek yoghurt
• medium handful fresh mint leaves, finely chopped
• small handful fresh coriander leaves, finely chopped
• thumb-sized knob root ginger, peeled and grated
• 1 mild green chilli, deseeded and finely chopped
• 2 tbsp pomegranate molasses, optional

Method

1. Preheat the oil in the deep-fat fryer to 180°C, or place the saucepan or wok over a moderate heat until the oil is hot.
2. Mix all the yoghurt ingredients together in a bowl and season to taste. Divide among six small serving bowls and leave to one side.
3. Sieve the chickpea flour into a large bowl, then add the remaining dry ingredients. Mix thoroughly and pour in most of the water.
4. Stir the mixture and, if necessary, slowly add more water to make a thick, just-pourable batter. Add the onions and coriander and stir really thoroughly until the onion is completely covered with batter.
5. To fry the bhajis, take a large spoon and drop golf ball-sized clumps of the mixture into the hot oil. You will probably only be able to fry a few bhajis at a time.
6. When the bhajis are crisp and completely golden-brown (you might need to turn them halfway through), take them out and drain them well on a pad of kitchen paper.
7. Repeat with the rest of the mixture, keeping each batch warm. Serve as soon as possible with the cool yoghurt dip.

Notes