Thanks tommy99 for posting original link

Hi made these last night and they are fantastic, the best ive made. I cannot take credit for the recipe as it is from the Guardian, but thought it deserves posting ....

Makes 8
60g gram flour
30g rice flour
1 tbsp ghee or butter, melted
Juice of 1/4 lemon
1/2 tsp turmeric
1 tsp cumin seeds, coarsely chopped
1/4 tsp fennel seeds
1-2 hot green chillies (to taste), finely minced
2 tsp root ginger, finely grated
2 cloves of garlic, finely chopped
Small bunch of coriander, chopped
2 fresh curry leaves, chopped (optional)
2 onions, halved, core removed and thinly sliced
Vegetable oil, to cook

Sift the flours into a mixing bowl, then stir in the ghee and lemon juice and just enough cold water to bring it to the consistency of double cream. Stir in the spices, aromatics and herbs and add salt to taste. Stir in the onions so they are well coated.

Heat the oil in a deep-fat fryer to 180C, or fill a large pan a third full with oil and heat ? a drop of batter should sizzle as it hits the oil, then float. Meanwhile, put a bowl of cold water next to the hob, and a plate lined with kitchen paper. Put the oven on a low heat.

Once the oil is up to temperature, wet your hands and shape tablespoon-sized amounts of the mixture into balls. Drop into the oil, being careful not to overcrowd the pan, then stir carefully to stop them sticking. Cook , turning occasionally, until crisp and golden, then drain on the paper and put in the oven to keep warm while you cook the next batch.

Serve with Dipuraja's Mint Sauce (the best Mint Sauce)

Original Recipe and a nice little read-http://www.theguardian.com/lifeandstyle/wordofmouth/2013/nov/13/how-to-make-perfect-onion-bhajis

Cheers Michael, they were all amazing, the onion bhajis were the best ive made, the madras was hot moreish and gone in 60 seconds!!

picture taken, curry spot on, a little too hot though, not that im complaining, i will upload photos and report when im more sober.......in morning!!!!!!!!!!!!!!

Hi Garp glad you enjoyed it, I am making mine soon, just letting onion bhajis settle then back to kitchen, bhajis were spot on, by the way which chilli powder did you use and how much? All my ingredients prepped and ready to go, cant wait. Your curry looks great its making me hungry 

 Ill report later Garp and post some pics, also having onion Bhajis(new recipe I tested last week), yoghurt mint sauce, which Ill also post pics of.
Let us know how you get on with your Madras Garp and what you used in the making of

yeah , I need to decide on a base and stick with it, tried many but none have had the 'wow' factor as of yet.
Looking forward to madras with new batch of base tonight

Cheers Garp, is that your own recipe, hoping my base is ok , bases take to long to experiment with, it certainly smelt nice while cooking last night so fingers crossed it will be good tonight.