Onion & butternut bhajis with rotis, mango raita & mint salad

Onion & butternut bhajis with rotis, mango raita & mint salad

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(2 ratings)

Prep: 40 mins Cook: 25 mins

More effort

Makes about 20 bhajis or 10 wraps
Have a go at making your own Indian starter - these vegetarian flatbreads come with a fruity yogurt sauce

Nutrition and extra info

  • Freeze cooked bhajis only
  • Healthy

Nutrition: per serving

  • kcal328
  • fat11g
  • saturates2g
  • carbs50g
  • sugars10g
  • fibre4g
  • protein8g
  • salt0.7g
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Ingredients

  • 10 roti, sprinkled with water, wrapped in baking parchment and warmed in a low oven (or following pack instructions)
  • 3 Little Gem lettuce, shredded
  • ¼ cucumber, thinly sliced
  • small bunch mint, leaves picked
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the bhajis

  • 3 tbsp Korma paste
  • 200g chickpea flour or plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp turmeric
  • 2 medium onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g butternut squash, peeled and coarsely grated
  • vegetable oil, for frying

For the mango raita

  • 250g natural yogurt
  • 85g mango chutney
  • 1 tsp toasted cumin seed

Method

  1. For the bhajis, mix the korma paste with 250ml cold water. Mix the flour, baking powder and spices in a large bowl, then pour in the water and mix to a thick batter. Stir in the onions and butternut squash.

  2. Mix the raita ingredients, warm the rotis and toss together the lettuce, cucumber and mint leaves – dress with some lemon juice.

  3. Heat about 5cm of oil in a big wok or deep pan. Add a drop of the batter – when it rises to the surface, bubbling and browning, then the oil is hot enough.

  4. Add heaped tbsps of the bhaji mixture to the oil, a few at a time, and cook for a few mins, turning occasionally, until evenly browned and crispy – this should take about 5-6 mins. Lift out onto kitchen paper, sprinkle with a little salt and keep warm in a low oven while you cook the rest.

  5. Assemble rotis with a few bhajis, a handful of mint salad and a dollop of mango raita, then roll up and eat.

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Comments (4)

kfurber's picture
5

Was very pleased with the outcome of this recipe. The bhajis were crisp on the outside and slightly sweeter than the red onion bhaji recipe on this site and the centres were light and fluffy! Delicious, thanks bbcgoodfood for another winner.

lesleyharrison's picture

my bhajis just didn't work, I don't know if I made them too big or put too much water in the batter but after frying them for 10 mins or so they were still runny in the middle. stringy squash probably didn't help either. Pitty cause hubby was so excited!

kiwitifosi's picture
4

Tasty and easy to make, once you've grated the pumpkin! I just shallow-fried mine, so they were more like Indian-style vegetable pikelets than bhajis, but they were still good enough to make it hard to stop eating them. The quality of the korma paste will have a big impact on the final taste, of course.

jaysterhowl's picture

These were tasty and very easy to make. My batter was very thick, like a paste, which made them a little dry and chewy, but they were lovely and crisp. I would make them with a little more liquid next time, and also make them a bit smaller so the middle cooks better.

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