Eating In

2 onions, finely sliced
100g gram flour
½ tsp gluten-free baking powder
½ tsp chilli powder
½ tsp turmeric
1 green chilli, deseeded and very finely chopped
vegetable oil for frying
Soak the onion in water while you make the batter. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff. Drain the onion and mix it into the batter. Heat about 5cm of oil in a pan. Lower heaped tbsps. of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning until they are evenly browned and crisp. Drain on kitchen paper, sprinkle with a little salt.