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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.
Mix the raita ingredients, warm the rotis and toss together the lettuce, cucumber and mint leaves – dress with some lemon juice.
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.
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.
Assemble rotis with a few bhajis, a handful of mint salad and a dollop of mango raita, then roll up and eat.