Tip the onion and spices into a bowl with a generous pinch of salt. Mix well and leave for an hour until the onions have softened.

Add the chilli and coriander (if using) to the onions then crack in the eggs. Tip in the flour and mix.

Gradually add the milk and beat until the batter is smooth.

Heat the oven to 240C/220C fan/gas 9 with an oiled 12 hole muffin tray inside. Spoon the batter into the holes and cook for 15-20 mins until puffed up and golden and the onions have frazzled slightly. Serve as a starter with Indian chutneys or as part of a roast.