Onion bhajis

Method

1. Crack the egg into a mixing bowl, then use an electric hand mixer to beat in the lemon juice and 6 tbsp water. Beat in the gram flour, rice flour (if using), fresh chilli, spices and salt until you have a smooth batter, then set aside for 15 minutes.
2. For the mango and kalonji raita, gently heat the 1 tbsp oil in a small pan, then add the mustard seeds. As soon as they begin to sizzle and pop, toss in the kalonji seeds and red chilli, then remove from the heat and set aside to cool.
3. Tip the yogurt into a mixing bowl, then stir in the cooled chilli and seeds with the chutney, mango, coriander and a pinch of salt. Transfer to a small serving bowl.
4. Pour sunflower oil into a deep pan or wok until two thirds full, then heat to 170°C or until a small cube of bread turns brown in 30 seconds when dropped in. Line a tray with plenty of kitchen paper.
5. Add the onions to the cooled batter and mix well. Scoop up a heaped soupspoon of the onion mixture, then gently squeeze in your hands to form a rough ball. Put the bhaji back onto the spoon, then carefully lower into the hot oil, using a second spoon to slide it in. Form 2 more bhajis in the same way, then fry for 2-3 minutes, turning now and then, until crisp and golden. Remove with a slotted spoon, then drain on the prepared tray and keep warm in a low oven. Repeat with the remaining mixture, then serve the hot bhajis with the raita.