You’re going to love these. They’re oven-baked, so far lighter than fried. They’re gluten-free thanks to gram flour, and you can make them ahead and reheat them, or open-freeze them once cooked and reheat from frozen.
Very thinly slice about 800g onions (mandoline, and always use the guard!). Toss with 2 tsp salt and leave for an hour. Blitz a 5cm piece of ginger and three bird’s eye chillies with a couple of teaspoons of vegetable oil. Get your spices ready: 2 tsp cumin seeds, 2 tsp coriander seeds, 2 tsp ground coriander, and ½ tsp each of turmeric and Kashmiri chilli.
Preheat the oven to 180°C and line a tray. Squeeze every drop of water out of the onions. You’ll be amazed how much they shrink. Stir in the spices, the ginger-chilli paste and about 130g gram flour, then shape into bhajis and bake until crisp and golden.