Ingredients:

1 x large white onion, finely sliced
1 x medium parsnip, grated 
2 x green chilli, finely chopped
1 x teaspoon turmeric 
3-4 x tablespoon gram or chickpea flour
2 x teaspoon salt
Vegetable oil for frying 

Method:

Add the onion, parsnip, chillies, turmeric, chickpea flour and salt to a mixing bowl with 3-4 tablespoons of water and mix well with your hands. If the mixture is too dry add a little more water. If it looks too wet, add small amounts of chickpea flour until you have the right consistency. When the mixture is sticky and comes together easily it is ready to use. 

Heat your deep-fat fryer to 180 degrees C or half fill a saucepan with oil and place over a medium heat (the oil will be hot enough when bubbles form around a wooden spoon placed into it).

Pick up small amounts of bhaji mixture and form into a ball in your hand, squeezing out any excess moisture. You should be able to fry 6-8 bhajis at a time but don’t overcrowd the pan. Carefully lower the bhajis into the hot oil and fry for 1-2 minutes (the smaller they are the quicker they will cook). The bhajis are ready when they are a lovely golden brown in colour. Serve as a side to your favourite curry, with a dip of your choice.