Onion Bhajis

When thinking of different kinds of canapés, it sometimes pays simply to think of what you most like to eat, then just make it smaller. This is a great example of just that. It's a great recipe because it is wheat free, using chickpea flour instead of wheat flour. It can be hard to think of canapés that aren't bread or wheat based.

Method

1. In a heavy based frying pan on a low heat, put the cumin, cardamom, mustard, coriander seeds and peppercorns. Warm them in the pan until you can smell the fragrance from the spices coming from the pan. Allow them to cool and grind in a pestle and mortar or spice grinder
2. Put a small-ish heavy based pan on a medium heat on the stove, pour in the oil and leave to heat gently. Alternatively, use a deep fat fryer
3. In a mixing bowl, put all of the ground spices, onion, egg, turmeric, chilli or cayenne and chick pea flour together. Mix well to combine.
4. If it's quite sloppy, add a little more flour. The mixture wants to be reluctant to drop off the spoon, but not determinedly so
5. Drop teaspoonfuls of the mixture into the hot oil and cook until golden brown, drain on some kitchen paper
6. Transfer to a serving plate, sprinkle with coriander and serve still hot with a some raita or chutney