----------S.F. Chronicle's Onion Bhajis--------------

Pretty darn tasty! These make great appetizers or party food,
and the yogurt mint dip is crucial to their success.  This recipe
appeared in the S.F.Chronicle a few years ago and I've been serving
bhajis at nearly every opportunity.  

BHAJIS

1 quart Mazola corn oil for cooking
3 cups of garbanzo bean flour or "chickpea flour"
3 teasp. ground cumin
3 teasp. ground coriander
2 teasp. turmeric
2 teasp. cayenne pepper
1 cup water
3 large or 5 small yellow onions peeled and very well chopped.

First, disconnect the battery in your kitchen/dining smoke detector.
(The cooking is very fragrant.)

Mix up the flour and spices and water to make a dough.  Smooth out 
all the lumps.  Then add the chopped onions and mix thoroughly.

Heat the oil in a big skillet.  When it is reeeeally hot,
almost smoking, spoon blobs of batter into the oil.  At first
each blob will sink and froth, but after 1-2 minutes it will
float and begin to brown.  Each bhaji needs about
3 minutes on one side, then turn each one over for another
3 minutes on the other side, and remove (using tongs or a
slotted spoon) to drain onto a plate with a paper towel.  

When done cooking them, let the oil cool, then funnel it back
into the bottle for next time.  Reconnect your smoke detector. 

You can refrigerate or freeze bhajis according to your party
schedule, but they have to be served hot: oven or microwave just
before presenting them to your guests.  

YOGURT MINT DIP

This is really easy, yet spicy and goes perfectly with the
bhajis.  Could also go with seafood party platter items like 
prawns prepared with a spicy sauce.   Anyway:

2 cups plain (no fruit) yogurt
3 teasp. turmeric
1 teasp. cayenne
1 teasp. ground coriander
1 teasp. ground cumin
1 ounce of fresh mint leaves finely chopped.

Combine everything.  Keep cool.  Serve as a dip.