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.

Recipe from Good Food magazine, June 2013

Goes well with


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