Bombay Palace Piaz Bhujia (Spicy Onion Tangles)

serves 6

These crunchy tidbits always leave one wanting to taste just one more.
Because of the loose distribution of the whole spices, each bite produces a different delicious explosion of tastes.
Ideal as an accompaniment for cocktails.

• 1 small eggplant, not peeled, sliced into matchsticks
• 1 large potato, scrubbed but not peeled, sliced into 1/2 matchsticks
• 1 large onion, sliced thin, cut into half-rings and separated
• 1/4 pound (120 gm) besan (chick-pea flour)
• 2 ounces (60 gm) white flour
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon whole coriander seeds
• 1 teaspoon whole cumin seeds
• teaspoon red chili pepper flakes
• 1/2 teaspoon fresh-ground pepper
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon ground red chili
• enough oil to cover bottom of a pan to about 1/2 inch

2. On a large plate or in a shallow bowl, mix the two flours and the baking soda and salt with all the spices.

3. Add the vegetables to the flour, mixing with your hands to coat them well.
Dribble on a bit of water, about 1/4 cup, and again using your hands, blend the bhuji into a loose mass.

NOTE: This mix should be a bit sticky, but almost dry-- do not make a batter.

4. In a wok or heavy pot, heat the oil and turn flame to medium-high.
Dribble in the vegetable mixture a small handful at a time.
The coating of spices and flour will bind the vegetables into a loose patty.
Turn the buhji cluster several times and cook until it is a dark brown but not scorched, about 5-10 minutes.
Set each cluster on paper towels to drain.
Serve while still hot and crisp.

NOTE: The bhuji can be made ahead of time, well-drained of oil, and then crisped by being put into a preheated 350º F oven for half an hour.