These worked well as they were backed in the bread oven rather than fried. The idea was to prepare a curry meal with all the dishes cooked in the oven. When the bhajis are fried, you use raw onions but by cooking them first they could be roasted.
3 large onions, quartered and finely sliced
5 tablespoons gram (chickpea) flour
1 teaspoon cumin
1 teaspoon ground coriander
1/4 teaspoon chill powder
1 teaspoon ground ginger
1 tablespoon tomato puerée
1/4 teaspoon salt
Heat some groundnut oil in a frying pan and gently fry the onions until soft. Add the spices and heat through for a couple of minutes.
Meanwhile, combine the gram flour, tomatoe purée and salt in a bowl. When the onions have finished cooking, add them to the flour mixture and stir well.