Onion Bhaji on BakeSpace.com

Ingredients

• 1 cup gram flour, also known as chickpea flour (you can find it at most health food stores and Indian grocery stores. Otherwise, you can try wholewheat flour, though it won't be gluten-free)
• 4 tbsp plain yogurt (we use plain soy or coconut yogurt but regular yogurt works as it is what the original recipe calls for)
• 1 1/2 tsp garlic (or garlic scape), finely chopped
• 1 1/2 tsp ginger, finely grated
• 3/4 tsp cumin seeds, crushed
• 3/4 tsp hot chilli powder (or 1/2 tsp hot chilli pepper flakes or 1/4 teaspoon finely chopped jalapeño)
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 12 fresh curry leaves, shredded (optional - I always leave it out)
• 4 tbsp cilantro leaves, finely chopped (optional)
• 1 tsp salt
• 1 large onion (or fresh onion bulb), halved and finely sliced
• Vegetable oil, to deep fry
• A bit of black salt (aka Himalayan black salt or rock salt or kala namak), for garnish (optional)
• SAUCE OPTION #1: TAMARIND DIPPING SAUCE
• 1/4 package of tamarind pulp
• 2 tsp sugar
• 1/4 tsp of chili powder
• 1/3 cup of water
• SAUCE OPTION #2: JIM'S CILANTRO DIPPING SAUCE
• 1 small bunch of cilantro
• 3-4 jalapeno, deseeded and chopped finely (you can use less if you like a less spicy sauce... or none at all)
• Juice of 1-2 lemons (approx. 4-8 Tbsp of lemon juice), or to taste