*3cm ginger, peeled and roughly chopped
*1 green finger chilli, chopped
*2 teaspoons cumin seeds
*1kg brown onions
*4 tablespoons rapeseed oil
*180g chickpea (gram) flour
*40g fresh coriander, roughly chopped
*1/2 teaspoon red chilli powder
*1 teaspoon ground coriander
*1/2 teaspoon ground turmeric
*1 tablespoon lemon juice
1. Preheat the oven to 180°C/350°F/gas 4 and line two baking trays with lightly oiled foil. Put the ginger, green chilli and cumin seeds into a pestle and mortar along with a small pinch of salt, bash to a coarse paste and leave to one side.
2. Peel and halve the onions, then slice them into 0.5cm half-moon shapes.
3. Put the oil into a large frying pan over a medium heat and, when hot, add the onions. Fry for around 15 minutes, stirring occasionally, until they’re translucent and just soft enough to cut with a wooden spoon.
4. Put the onions into a bowl and add the ginger, green chilli and cumin paste, along with the chickpea flour, fresh coriander, chilli powder,ground coriander, turmeric, lemon juice and 1½ teaspoons of salt.
5. Mix thoroughly and, little by little, add up to 30ml of water, until you have a very thick batter.
5. Take a tablespoon of the mixture and drop it on to a tray. Repeat with the rest of the mix, leaving a couple of centimetres betweeneach bhaji.
6. Bake for 25 to 35 minutes, until the bhajis start to crisp up and brown on top.
7. Remove from the oven – you may need to gently lever them off the foil using a palette knife – and place on a plate alongside some chutney before devouring.
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