Red onion & chilli bhajis with mint & garlic raita
- Preparation and cooking time
- Prep: -
- More effort
- Makes 12
Serve these moreish morsels as a starter, light lunch or supper or as part of an Indian meal
For the raita
- 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.
You can pick up a bag of chickpea flour in health food shops, Indian shops or supermarkets, where it is often called gram flour.