Onion Bhajis  (Onion Rings fried in gramme flour batter) 40 minutes for preparation and cooking. 4 servings. One of the many Indian appetisers is this. It may also be consumed as a snack with wine or other beverages. A deep frying pan or wok and a liquidiser are required for this recipe.

10g (1⁄2oz) fresh ginger, peeled
10g (1⁄2oz) fresh garlic, peeled
4 green chillies
85g (3oz) besan flour (gram flour) 1⁄2 tsp salt
1⁄2 tsp chilli powder
1⁄2 tsp garam masala
1⁄2 tsp tandoori masala
90ml (3fl oz) water
2 largish onions, cut into rings
600ml (20fl oz) cooking oil for deep frying


Methods 
1. Place the green chilies, ginger, and garlic in a liquidiser and process until very finely chopped. 

2. Transfer the gramme flour to a bowl for mixing. Mix well after adding salt, pepper, garam masala, tandoori masala, and the contents of the liquidiser. Once more mixing thoroughly, add the water to create a smooth, thick batter. 

3. Add the onion rings to the batter and carefully fold them together so that the batter completely covers the onions. 

4. In a small wok or deep pan, heat the oil to a high temperature. One at a time, take the onion rings out of the batter and deep fry them in the heated oil. This method of frying onions is comparable to batter-frying fish or chips. Only fry six to seven rings at a time.

 5. While the onion bhajis are still hot, serve them.

Potato Pakoras 
(Thinly sliced potatoes in gramme flour batter) 

30 minutes for preparation and cooking. Another savoury food that can be offered at high teas is this one. It makes a tasty introduction to a main course. This recipe will appeal to fans of potatoes. Potato pakoras are a favourite among most kids. You will need a deep frying pan or wok for this dish.

 170g (6oz) besan flour (gram flour)
120ml (4fl oz) water
340g (12oz) potatoes, peeled and sliced finely, similar to crisps, but
slightly thicker
3⁄4 tsp garlic powder
3⁄4 tsp salt
3⁄4 tsp chilli powder
3⁄4 tsp garam masala
3⁄4 tsp turmeric powder
600ml (20fl oz) cooking oil for frying


Method 
1.To make gramme flour, sieve it into a mixing dish. 
2. Thoroughly combine the flour, water, potatoes, salt, turmeric powder, garam masala, and garlic powder. 
3. In a deep frying pan or wok, heat the cooking oil to a high temperature. Once you have roughly 10 pieces, remove each piece of potato from the mixture by itself and set it in the hot oil. Each side of the pakoras should be deep-fried until it reaches a golden orange colour. 
The pakoras will float in the oil. To drain the pakoras, use a sieve.