Red onion & chilli bhajis with mint & garlic raita
- Preparation and cooking time
- Prep: -
- More effort
- Makes 12
- 2 red onions
- 100g chickpea flour (gram flour)
- ½ tsp baking powder
- 2 tsp curry paste or powder
- 1 red or green chilli , deseeded and finely chopped
- vegetable oil , for frying
For the raita
- 150g tub natural yogurt
- 2 tbsp chopped mint
- 1 small garlic clove , crushed
- STEP 1
Finely chop one onion and thinly slice the other. Sift the flour and baking powder into a bowl. Add the curry paste or powder, chopped chilli and a good sprinkling of salt. Add about 150ml of cold water to make a thick batter. Stir in the chopped and sliced onions until they are well coated.
- STEP 2
Mix together the raita ingredients with a little salt and pepper, then spoon into a small bowl. Heat about 5cm of oil in a wok or deep pan. Add a tiny speck of batter, if it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough.
- STEP 3
Add heaped tbsps of onion mix to the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the remaining bhajis. Serve with the raita.