Onion & butternut bhajis with rotis, mango raita & mint salad
- Preparation and cooking time
- 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
For the bhajis
For the mango raita
- 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.