MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Onion Bhaji
  Categories: East indian, Appetizers
       Yield: 3 servings
       2 ea Onions
       1 ea Egg; beaten
   1 1/2 c  Chick pea flour; besan -OR-
     3/4 c  -all purpose flour &
     3/4 c  -whole wheat flour
       1 c  -Cold water, approx.
     1/2 ts Cumin, ground
       1 pn Cayenne
       2 tb Cilantro, fresh; chopped
   “These hors d'oeuvres are easy to make and can be shallow or deep
   fried. Find chick pea flour (besan) at an Indian grocery store.”
   “Make sure vegetable oil is heated to 350F before adding food (bread
   cube browns in 15 seconds or test with deep fry thermometer. Too cool
   oil makes everything limp and greasy. Drain on a rack or paper towel
   before serving. A wok makes an excellent deep fryer.”
   Cut onion in half and slice about 1/4 inch thick. Beat together egg,
   flour and enough water to make a batter as thick as whipping cream.
   Beat in spices. Let rest 15 minutes.
   Stir onions into mixture and let sit 5 minutes.
   Heat about 1 inch oil in skillet on high heat. when very hot, drop a
   small mound of onion rings into oil. Press down slightly with
   spatula. Fry on one side until crisp and brown, turn over and fry
   second side. Remove bhajis as they cook. Keep warm in 200F oven. Pile
   on platter with mango chutney. SERVES: 3-4
   SOURCE: Lucy Waverman’s Fresh & fresh column in the Toronto Sun, Sept
   22/93 posted by Anne MacLellan