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.
On an oiled baking sheet, put spoonfuls of the onion mixture and drizzle with oil. Bake in the oven for 15 minutes before drizzling over some more oil and baking for a further 15 minutes.