"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 180ºC 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 cm 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 3 cm 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 90ºC oven. Pile on platter with mango chutney. SERVES: 3-4 SOURCE: Lucy Waverman's Fresh & fresh column in the Toronto Sun, Sept 0.23655913978495 posted by Anne MacLellan