Easy onion bhajis

• onions↗2

  finely sliced

• gram flour↗100g g
• gluten-free baking powder↗½ tsp tsp
• chilli powder↗½ tsp tsp
• turmeric↗½ tsp tsp
• green chilli↗1

  deseeded and very finely chopped

• vegetable oil↗

  for frying

• cucumber↗½

  ½

• Greek-style yogurt↗150g tub g

  150g tub

• chopped mint2 tbsp tbsp

Step-by-step instructions

1. 1

   Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.

2. 2

   For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber – squeezing out any extra moisture with your hands – then spoon into a small serving bowl.

3. 3

   Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. 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 for frying.

4. 4

   Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.