Onion & butternut bhajis with rotis, mango raita & mint salad

• rotis↗10

  sprinkled with water, wrapped in baking parchment and warmed in a low oven (or following pack instructions)

• Little Gem lettuces↗3

  shredded

• ¼ cucumber

  thinly sliced

• small bunch mint↗

  leaves picked

• ½ lemon
• korma paste↗3 tbsp tbsp
• chickpea flour or plain flour↗200g g
• baking powder↗1 tsp tsp
• garam masala↗1 tbsp tbsp
• turmeric↗1 tsp tsp
• medium onions↗2

  finely sliced

• butternut squash↗250g g

  peeled and coarsely grated

• vegetable oil↗

  for frying

• natural yogurt↗250g g
• mango chutney85g g
• toasted cumin seed↗1 tsp

Step-by-step instructions

1. 1

   For the bhajis, mix the korma paste with 250 ml cold water. Combine the flour, baking powder and spices in a large bowl, then add the water and stir into a thick batter. Fold in the onions and butternut squash.

2. 2

   Mix the raita ingredients, warm the rotis and toss together the lettuce, cucumber and mint leaves – dress with a little lemon juice.

3. 3

   Heat about 5 cm of oil in a large wok or deep pan. Drop a spoonful of the batter – when it rises to the surface, bubbling and browning, the oil is hot enough.

4. 4

   Add heaped tablespoons of the bhaji mixture to the oil, a few at a time, and fry for a few minutes, turning occasionally, until evenly browned and crispy – about 5–6 minutes. Remove onto kitchen paper, sprinkle with a pinch of salt and keep warm in a low oven while frying the remaining batter.

5. 5

   Assemble the rotis with a few bhajis, a handful of mint salad and a dollop of mango raita, then roll up and eat.