Bhajis!

I have just found out how to make onion bhajis (aka pakora). Not only were they surprisingly easy to make, they brought back fond memories of life in Leeds, where my standard procedure when hungry (but unwilling to cook) was as follows:

1. Open the fridge and see if I have any cheese. If yes, make cheese on toast.
2. If no, nip out to the corner shop to get cheese.
3. Buy lots of bhajis and samosas instead. Pig out.

Bhajis are not only delicious, they are as healthy as deep-fried food can be because they're made with gram (chickpea) flour, which is God's gift to dieters: looks like flour, tastes more-or-less like flour, doesn't make you fat or give you diabetes. So in case anyone's interested, here is the recipe I used, which was the simplest I could find.

• 1 large onion, sliced thin
• 6 tbsp gram flour
• ½tsp each of turmeric, cumin, tsp coriander and chili
• Enough water to make it gungy.
Mix together, squidge into lumps, deep-fry. Can't get simpler than that. Maybe I'll try samosas next.