I made some bhajees (typically made with onions) today using grated marrow and it worked interestingly well. You could still put some onions if you like but the idea is to use up as much marrow as you'd like to finish.

I found the recipe on the pack of gram flour (chickpea flour) that you can get from any Indian grocery store or supermarket if you're lucky. Basically you mix the sieved gram flour with water to resemble a batter consistency seasoned with ground cumin, chilli powder, ginger powder, tumeric, salt, sesame seeds (optional but nice). Better to fry in small amount and 'flat pattie' style so that the centre is not left uncooked as you often get with bigger bhagees.

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