For me, onion bhajis are one of the things I get most excited about when I go for an Indian meal. Their like a little explosion of everything I love about Indian food- the staples of a great curry paste (onion, ginger and chilli), carefully selected and delicate spices, and plenty of fresh coriander. In India, bhajis are more commonly known as pakora (fritters), and don’t exclusively contain onion. Some have potatoes, spinach, peas, chicken, or anything you fancy. The Onion bhajis that we know and love in this country have a distinctive taste and smell from ajwan and nigella seeds, and can range from big boulders served in chip shops to tiny delicate nests. In any case, When done properly they have a crisp fried onion shell and perfectly cooked batter and soft onions in the centre. I recently had the opportunity to learn how to make Spinach and Onion Pakoras with head chef Rakesh at Cinnamon Kitchen. His trick was to combine the chopped onions and spinach with spices and salt before leaving it …