The BBC Good Food logo
Onion & butternut bhajis with rotis, mango raita & mint salad

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

A star rating of 4.7 out of 5.6 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (Freeze cooked bhajis only)
  • Healthy
Nutrition: per serving
low insalt0.7g


  • 10 rotis , sprinkled with water, wrapped in baking parchment and warmed in a low oven (or following pack instructions)
  • 3 Little Gem lettuces , shredded
  • ¼ cucumber , thinly sliced
  • small bunch mint , leaves picked
  • ½ lemon

For the bhajis

  • 3 tbsp korma paste
  • 200g chickpea flour or plain flour
  • 1 tsp baking powder
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 2 medium onions , finely sliced
  • 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


  • STEP 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.

  • STEP 2

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

  • STEP 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.

  • STEP 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.

  • STEP 5

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

Recipe from Good Food magazine, June 2013

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.6 ratings

Sponsored content