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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
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  • 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
HighlightNutrientUnit
kcal328
fat11g
saturates2g
carbs50g
sugars10g
fibre4g
protein8g
low insalt0.7g
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Ingredients

  • 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

Method

  • 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

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Overall rating

A star rating of 4.7 out of 5.6 ratings
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