Method

• 1

  Sift the flour into a large bowl. Add the onions, the cumin seeds, coriander seeds, chilli powder and salt. Stir together and then make a well in the centre. Add four tablespoons of water to the well. Mix with a fork until the mixture forms thick, stiff batter adding extra flour if they appear too runny.

• 2

  Heat enough oil for deep-frying in a heavy-based saucepan. Test by dropping a small amount of batter into the oil. The oil is hot enough when the batter sizzles fiercely.

• 3

  Drop one tablespoon of the fritter mix into the oil and fry for about one minute.

• 4

  Remove the fritter from the oil with a slotted spoon and drain on kitchen paper and check for seasoning adding more salt or chilli if required.

• 5

  Fry the remaining fritters, working in batches to avoid overcrowding the pan. Remove any pieces of fried batter from the oil and return the oil to the correct temperature before adding each new batch. Serve hot with natural yoghurt, a squeeze of fresh lemon and scattered coriander.

• PER SERVING: 32.4g FAT (Excluding extras)