Cooking with Colm O'Gorman: Onion Bhajis with coriander and mint chutney
Once you make these homemade onion bhajis you'll never buy shop-bought ones again.
This week’s recipe is perfect as a starter or side dish as part of a larger Indian feast, or as a Friday night snack in front of the fire with a beer of a glass of wine.
These lovely onion bhajis only take about thirty minutes to prepare and cook, and that includes fifteen minutes to let the onions absorb the spices before you mix up your batter.
