These are pretty much the same as onion bhajis, but lighter and crisper than the big doughy versions you get in a lot of high-street curry houses.
Vegetable or corn oil for deep frying
For the relish
1 green dessert apple, cored and roughly chopped
1 large green chilli, chopped, seeds and all
1tbsp freshly grated ginger
A small handful of mint leaves
1tbsp greek yogurt
For the fritters
3 small onions, peeled
1tsp ground cumin
1tsp black mustard seeds
½tsp ground turmeric
1tbsp chopped coriander
Salt and freshly ground black pepper
1tbsp gram (chick pea) flour
3tbsp self-raising flour
Cold water to mix
Blend the apple, chilli, ginger and mint leaves in a food processor as smoothly as possible, then add the yogurt; blend again. Mix all of the ingredients together for the fritters and mix in enough water to make a light batter; season.
Preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat fryer. Using a tablespoon, drop a spoonful of the mixture into the fat as a tester.
Move around in the pan with a slotted spoon for a minute or so until golden, then transfer on to some kitchen paper.
Taste and add more salt or adjust the consistency with more water if it’s stodgy.
You can briefly cook these without colouring them too much first, so they will just need a reheat in the hot fat when you serve them.