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

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

Rating: 5 out of 5.5 ratings
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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
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

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.

Goes well with

Recipe from Good Food magazine, June 2013

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Rating: 5 out of 5.5 ratings

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