Simple Starter - No Argy-Bhaji

The Girl is, at the ripe old age of 18, finally coming to appreciate spicy food, and actually requested curry last weekend. Indian food is not something that has a strong presence here in France, so the ingredients available can be somewhat limited. To produce a simple curry was not an issue, but I wanted an appropriate starter that wasn't samosas from the frozen section of the 'Asian' shop. Turns out, I had no idea how simple onion bhajis are to make! They are just onions, flour, egg and spices, shallow fried for about 45 seconds on each side. Deliciously simple recipe here.
I like the idea of making our own poppadoms from scratch, but I think that's one to save for when the whole family is pitching in to make the meal. Intricate meals can have a great pay-off, but there is a limit to how many hours one wants to spend alone in the kitchen...

Easy Onion Bhajis

3 medium onions, finely sliced (you may wish to use a mix of varieties)
2 free-range eggs
125g flour
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
Vegetable/sunflower/peanut oil for frying


Stir everything (except oil!) up together into one, gloopy mass.
Heat enough oil in a frying pan so that it's about three-quarters of a centimetre deep.
Place dollops of the mixture (I did about a soup spoon at a time) in the oil, and fry for about 45 seconds on each side.
Drain and serve.
Eat with your fingers - it's what they're for!