I made some onion Bhaji's up last weekend and mixed up the spices and covered the onions before adding rice flour and Gram flour, no water was used i let the mix sit for ten mins to allow the salt to draw moisture from the onions.
Doing this i found i didn't have the situation where the mix seemed to keep getting wetter, for me the mix seemed a bit more stable.

wet your hands first, it will stop that.......honest

I did double fry at 160, but they are Red Onions, i have found them to look look a bit darker, thanks for your comments and advice tho.

I

How its done in a BIR kitchen




Bucket of semi dry onion bhaji mix



Chef getting in the way



Into the hot vegetable oil



Deep Frying



Not quite fully cooked



Sample, Yes Please, Yum. ;D


BIR Onion Bhaji is the one item that is so easy peasy to cook at home.

cheers Chewy