05
Sep
08

Onion Bhaji with Mint Raita

Onion Bhaji with Mint Raita

Serves 2-4
Preparation time less than 30 mins
Cooking time less than 10 mins

Ingredients

For the bhaji:
1 onion, peeled
1.25g/¼tsp coriander seeds
1.25g/¼tsp cumin seeds
1.25g/¼tsp chilli flakes
50g/2oz plain flour
1 tbsp baking powder
vegetable oil, for deep frying

For the raita:
55g/2oz Greek yoghurt
1 tbsp chopped fresh mint

Method

1. Heat a deep-fat fryer to 190C/375F or fill a large
pan one-third with vegetable oil. To test if oil is
at the correct temperature, drop a small cube of bread
in the oil. If it sizzles and turns golden the oil is ready
to use. (CAUTION: hot oil is very dangerous. Do not leave unattended.)

2. Chop half the onion and slice the remaining half.

3. In a medium bowl mix all the ingredients together.
Squeeze the onion to release the juice and bind the ingredients together.

4. Divide the mixture into four quenelles and deep-fry until crisp and golden.

5. To make the raita, mix the ingredients in a small bowl.

6. Serve the bhajis with the raita.

By Rochelle

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