2 red onions, thinly sliced and seasoned with salt
4 spring onions, thinly sliced
1 bunch coriander, chopped
½ cup plain flour
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli powder
Vegetable oil, for frying
½ cucumber, finely diced
1 tomato, finely diced
1 long red chilli, deseeded, finely diced
1 spring onion, finely sliced
1 cup plain yoghurt
Beat the eggs in a bowl. Add the salted red onion, spring onion, coriander, flour, cumin, coriander and chilli powder to the bowl, stir well using a wooden spoon to combine. Add more flour if needed to help bind together.
Heat the oil in a deep-sided frying pan over a medium heat. When hot, carefully lower in large spoonfuls of the bhaji mixture and fry for 2-3 minutes, until golden-brown.
Turn the bhaji over and fry for a further 2-3 minutes, until crisp and golden-brown all over. Remove with a slotted spoon and drain on paper towel. Season well with salt
Combine the cucumber, tomato, chilli, spring onion and yoghurt in a small bowl and serve with the hot onion bhaji.