Ingredients

100g gram flour (a generous 4/5ths of a cup, loosely packed)

1 teaspoon cumin seeds

1/2 teaspoon ajwain (carom) seeds (optional, but good!)

1/2 teaspoon turmeric powder

1/2 teaspoon salt

a scant 1/8 teaspoon chilli  powder

a scant 1/8 teaspoon baking soda

a scant 1/2 cup of water (or a very generous third)

1/4 cup of frozen peas, defrosted

2 medium onions, sliced

oil for frying (I use groundnut or sunflower oil)

1.

Slice the onion finely. Some people then like to soak it in cold water for a few minutes before draining it thoroughly. Personally I've never bothered with this step, so I have no idea what (if any) difference it makes.

2.

Measure out the gram flour and spices into a large bowl, then whisk in enough water to make a batter that's neither too thick or too thin. If the batter feels too thick, add a little more water. It should coat not clag.

3.

Add the onions and peas and stir thoroughly to combine.

4.

Heat the oil. It's hot enough when a tiny drop of batter rises to the surface and begins to colour. Cook heaped dessertspoonfuls in small batches, allowing them to brown on the bottom for a minute or two before turning them over with a slotted spoon to cook the top. Here, I'm cooking two at a time. You'll know when they're done by their colour. 

5.

Drain the cooked bhajis on kitchen towel and serve immediately.