Onion bhajis are frequently served as starter or eaten as a snack. They are nothing more than clumps of onion fried in a spicy batter, but they are very delicious!
The flour for this recipe is gram flour, which is simply finely ground chick peas (garbanzos). It really is worth seeking this out (or make your own by grinding chick peas in a spice mill or coffee grinder), because the difference in flavour and texture is very noticeable.
Peel and mince the ginger, finely chop the chilli and parsley and stir them into the flour with all the other seasonings and spices. Stir in the yogurt until you get a thick paste. Add a bit more yogurt if the paste seems too stiff and dry. Peel the onions, cut them in half and then thinly slice each half of each onion. You want to end up with long strands.
You might want to wear latex gloves for the next stage (unless you enjoy having yellow turmeric-stained fingernails). Add the onion strands to the bowl and squeeze the paste around them. Keep squeezing and mixing until all the onion strands are coated. Take golfball-sized lumps of the mixture and form them into balls. Don't worry if there's bits of onion sticking out - bhajis are meant to be like that.
Heat the oil to 180℃ (356℉). Add the bhajis in a single layer (cook them in batches if you have lots) and fry for about 3 minutes until they are golden and crispy. Remove the bhajis from the oil and sit them on some kitchen paper.
Bhajis are equally delicious eaten hot or cold. Enjoy!