2 ea Onions

      1 ea Egg; beaten

  1 1/2 c  Chick pea flour; besan -OR-

    3/4 c  -all purpose flour &

    3/4 c  -whole wheat flour

      1 c  -Cold water, approx.

    1/2 ts Cumin, ground

      1 pn Cayenne

      2 tb Cilantro, fresh; chopped

  "These hors d'oeuvres are easy to make and can be shallow or deep fried.
  Find chick pea flour (besan) at an Indian grocery store." "Make sure
  vegetable oil is heated to 350F before adding food (bread cube browns in 15
  seconds or test with deep fry thermometer. Too cool oil makes everything
  limp and greasy. Drain on a rack or paper towel before serving. A wok makes
  an excellent deep fryer."
  Cut onion in half and slice about 1/4 inch thick. Beat together egg, flour
  and enough water to make a batter as thick as whipping cream. Beat in
  spices. Let rest 15 minutes.
  Stir onions into mixture and let sit 5 minutes.
  Heat about 1 inch oil in skillet on high heat. when very hot, drop a small
  mound of onion rings into oil. Press down slightly with spatula. Fry on one
  side until crisp and brown, turn over and fry second side. Remove bhajis as
  they cook. Keep warm in 200F oven. Pile on platter with mango chutney.
  SERVES: 3-4
  SOURCE: Lucy Waverman's Fresh & fresh column in the Toronto Sun, Sept 22/93
  posted by Anne MacLellan