I love onion bhajis and, apart from beer, it’s the only guaranteed dish I’ll order at an Indian or when ordering a curry take away. So it’s probably a wonder why I’ve not tried cooking this at home before.

Reading a few recipes online, there seemed to be couple of different methods, one using eggs and one using a touch of water to give some moisture to the pre-cooked onion mix. I thought I’d go the egg version, for no particular reason. I went with mainly the following recipe, here. I won’t write down the changes I made, because I wasn’t really that impressed with the result.

Using eggs definitely made a wet batter with the gram (chickpea) flour, which gave the cooked bhajis a bit of a spongey texture in places. Not a good thing. Reading other recipes, a drier texture seems to be more common, and also perhaps cooking the onions before mixing in with the flour & spices. Definitely more work required on this one, although it didn’t stop the little one having a good old munch!