Thinly slice 3 white onions and add to a bowl. Add 1 tsp of salt to the onions and mix. Leave in the fridge for 30 minutes. This will help soften the onions, ready to form your bhajis.
Add your vegetable oil to your pan/saucepan and turn on a medium heat, ready to add the bhajis.
Add the chopped coriander and the onion bhaji mix to a bowl with a few splashes of water.
Combine the mixture. You may need a bit more water to be able to form the bhaji mix.
Form your onion bhajis by rolling small pieces of the mix between your palms. Make sure your hands are slightly wet for this.If you are shallow frying, I prefer to do a flat shape bhaji to ensure the bhaji is cooked to perfection. If you are using a fat fryer, you can go for any shape you'd like. To ensure the oil is hot enough, I tend to chuck a piece of onion from the mixture into the oil. If it instantly starts to cook and form bubbles, the oil is hot enough.
Once you've formed your bhajis, add them to your oil slowly. Don't overfill the pan with bhajis as they won't all cook consistently. You may have to do them in batches of 4 or 5.
Cook until golden brown. If your oil is hot enough, this should only take 3-4 minutes. Make sure you turn them half way through!
Remove and place the bhajis onto a paper towl, draining any excess oil. Season with salt.
