Rinse out then soak lentils seperate overnight.

Wash and sieve out as much of the peels as you can, they will mostly float to the top when you rub the grains. You might not be able to get out all the peels, but that’s ok. Even if some remain, it’s fine, that will make you bhajias even crispier.

Put the cleaned and drained lentils in a colander to drip out all the water, then add the roughly chopped onion, coriander & green chillies.

Now using a food processor, grind these together to make a rough mixture. Do not add water whilst doing this unless you have to add a spoonful at a time.

Turn the mixture into a bowl and add the garlic paste and salt. Mix thoroughly, then just before frying add the chopped coriander leaves and some chopped fenugreek.

Heat oil in a deep pan and then pick small balls of the batter using your fingertips and gently drop them into the hot oil. Deep fry on medium heat until golden brown and crispy. Drain well on tissue and serve hot.