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Red onion & chilli bhajis with mint & garlic raita

Red onion & chilli bhajis with mint & garlic raita

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Rating: 5 out of 5.56 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • More effort
  • Makes 12

Serve these moreish morsels as a starter, light lunch or supper or as part of an Indian meal

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal102
fat7g
saturates1g
carbs7g
sugars2g
fibre1g
protein3g
low insalt0.09g
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Ingredients

For the raita

Method

  • 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.

RECIPE TIPS
CHICKPEA FLOUR

You can pick up a bag of chickpea flour in health food shops, Indian shops or supermarkets, where it is often called gram flour.

Recipe from Good Food magazine, March 2010

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Rating: 5 out of 5.56 ratings

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