ONION BHAJIS:

This recipe comes all the way from England, from 9-year old Holly Blyth. She comes from a whole family of great vegetarian cooks! If you've never had onion bhajis, they're like Indian 'comfort food'... serve with chutney as a starter to a meal, or a snack on their own.

Ingredients:

• 3-4 thinly sliced onions (in half rings)
• 1 egg (optional)
• 1/3 cup water
• 1/2 lemon, juiced
• 1 cup gram (chick pea or garbanzo) flour
• 1 tsp. each cumin, cumin seeds and turmeric
• 2 tsp. garam marsala
• 1 tsp. salt
• 1 tsp. chile powder (not Mexican)
• 1/4 cup chopped fresh coriander
• oil for deep-frying

Prepare a deep pan with oil for deep-frying (I use one 5” deep and 8” in diameter, and use sunflower or peanut oil). Finely slice onions in half rings and set aside. Prepare the next 3 (wet) ingredients in a large bowl, whisk. Fold in remaining (dry) ingredients to make a light batter (you can find 'gram' or chick pea flour in the Asian foods section of your grocery store). Fold in sliced onions until the onions are well-coated with the batter. Drop onion batter off a spoon into the frying oil (somewhere around the size of a golf ball or slightly larger) and cook until golden brown (turn if necessary). Drain on paper towel and serve hot with chutney.

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