About this recipe:The perfect finger food or side dish for your favourite curry. You can use the batter recipe to make other bhaji variations by using other vegetables instead of, or in conjunction with, onions!
Fry sliced onion in olive oil over a medium heat till they become translucent. Try not to brown them.
Add pan spices, stir in evenly till takes on a uniform colour. Remove from heat.
Put onions in a mixing bowl. Stir in the dry batter ingredients. Once onions are coated combine the water and tomato puree. Pour the tomato mix into the onion mix. Stir together. The mix should be easy to stir but not sloppy or sticky. Add some more water a teaspoon at a time if it's sticky.
Shallow or deep fry till golden brown and crispy. Serve hot with raita or chutney as a dip.