been using this recipe a while have modified spices  to my tastes you can obviously do the same
1 large onion
200g chickpea flour
1 tsp baking powder
1tsp rice flour
1/2 tsp chilli powder
1tsp tumeric
1tsp ground cumin
1tsp coriander
1tsp curry powder
1tsp garlic powder
pinch coriander leaf
pinch fenugreek leaf
2 tbs nutural yogurt
 water
salt
mix flour baking powder  salt and spices in bowl
add yogurt and slowly add the water and whisk till you have a thick batter
add onions and mix allow to stand for 20 mins or so
heat oil to 170
take a large spoon and drop in oil 1 at a time let fry for 2-3 mins till firming up
then remove from oil and cool
once cool you can then press to disired shape flat patties  or balls
then drop back into oil and fry  till golden brown

i have found they tend to develop a far spicier flavour if you leave overnight and reheat in the oven the next day

to ca
cant get the hang of the quote feature?
but i have always found it quite decent i have tried a few others bruce edwards,khris dillon few ebay kits etc not really much difference in taste but texture is certainly differant (i do like them pretty thick). anything i have tried though is certainly missing something for me the best taste i can manage is  like a happy hour bir curry in a cheap restaraunt at best (5 courses ?5.99)
i am now out of frozen sauces so hoping to try a few off the site any recommendations on something that can stop my having to go to the star of asia twice a week lol
as this guys south Indian garlic chillie lamb tikka is the finest i have tasted

 picked this up a few years ago on tinternet been using variations of it ever since .
have noticed on here that most sauces call for the spices to be added 5 mins or so before the end is there any benefit to this as i have always added mine at the beginning.
 Base Curry Sauce
Ingredients
 
6 tablespoons sunflower oil
3 large onions
1 pepper green or red
2 carrots
couple of small potatoes
4-6 cluves of garlic minced
1 tbsp minced Ginger
1 tsp kashmiri chillie
1.5 tsp turmeric powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
pinch of fenugreek  leaves
3 tsp tomato puree 
Water - 2 pints ish
Method
On medium, heat the oil in a pan then add the chopped onions and spices and stir for a few minutes.
Add the ginger and  garlic  Stir for a couple of minutes.
add carrots pepper  and potatoes and half the water bring to boil then cook on low for about 30-40 mins till soft
Remove from the heat.and let cool add tomato puree and water.
 Blend to the consistency of tomato ketchup add more water till it looks right. Ensure it is completely smooth.
Bring to the boil and cook the blended mixture on a very low heat for 30 minutes, stirring occasionally. It will turn orangey brown.