Vegetarian mains
Onion bhaji and raita
This recipe is a crisp, delicate snack, starter or accompaniment to an Indian meal. It's a good one to try making yourself: the results are almost unrecognisably better than the heavy, greasy versions you often get with take-aways. You could also make these with spring onions for an even lighter taste.
Ingredients
- 100g chickpea (gram) flour or plain flour
- ½ tsp baking powder
- ¼-½ tsp cayenne or chilli powder, to taste
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp garam masala or curry powder
- ½ tsp salt, or to taste
- 1 large onion or 3 small onions, halved and thinly sliced
- handful fresh coriander leaves, chopped
- cold water to mix
- vegetable oil for deep frying
- 3-4 tbsp plain yoghurt
- handful fresh mint leaves, finely chopped
- pinch sugar
- salt, to season
- few drops lemon juice
Method
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Step 1
Combine the flour, baking powder, spices and salt in a large bowl. Add the onion and coriander and mix well. Add just enough cold water to bring the mix into a thick batter.
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Step 2
Heat the oil to 190°C or until a piece of bread sizzles when dropped in. Take spoonfuls of the batter and very carefully drop into the oil. Cook for 6-10 minutes or until golden brown.
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Step 3
The bhaji can also be shallow fried but may need longer cooking and will have to be turned halfway. In either case, drain the cooked bhaji on kitchen paper.
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Step 4
Combine the yoghurt, mint, sugar salt and lemon to make the raita, serve on the side.
