Onion bhajis

4 medium onions
Mixed spices - garam masala, turmeric, coriander, cumin, chili powder, etc
6 tbsp chickpea/gram flour
1 1/2 tbsp mango chutney
1 tbsp tomato purée

 - Chop the onions - most should be very finely chopped (I use a blender) but leave some thin strips for texture.
 - Fry the onion gently in a little olive oil so it softens, start cooking the larger bits first so they cook through. Once it's started to cook add the spices and stir now and then until cooked.
 - Mix the mango chutney and tomato purée together with a splash of hot water.
 - Gradually mix the chickpea flour into the mango chutney and tomato purée, adding a little extra water until you get a thick batter.
 - Stir in the cooked onion and a little extra spice.
 - Fry a little at a time in batches, flattening the bhajis as they cook to ensure they cook through.