* 225 g (Chickpea) Flour
* 2 level teaspoons Salt
* 1 teaspoon Garam masala
* 1 teaspoon Coriander leaves, finely chopped
* 2 tablespoons Mint sauce
* 130 - 150 ml water
* 4 medium Onions, finely sliced
* Peanut oil

===Method===
* Sieve the dry ingredients and mix in the Coriander leaves and Mint sauce.
* Add the water and mix in to make a stiff paste; err on the dry side if necessary.
* Stir in the Onions and allow to rest for an hour or so.
* Heat the Oil to 180 C and drop two or three tablespoons of the mixture into the basket. Make sure that the bhajees are not touching each other.
* Fry for two minutes, remove from pan and place on a large plate which has been covered with kitchen roll; they will not be cooked at this stage.
* Switch off the fryer.
* Once the mixture has been used and the bhajees have cooled slightly, shape them into balls.
* Place them on shallow baking trays, lined with Greaseproof paper or Bake-O-Glide and Refrigerate for 30 minutes or until you are ready to re-Fry them.
* Reheat the Oil and Fry the bhajees for a further two to three minutes until Brown.
* Serve immediately.

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