Red onion & chilli bhajis with mint & garlic raita

• red onions↗2
• chickpea flour↗100g g

  (gram flour)

• ½ tsp baking powder tsp
• curry paste↗2 tsp tsp

  or powder

• red or green chilli1

  deseeded and finely chopped

• vegetable oil↗

  for frying

• tub natural yogurt150g g
• chopped mint2 tbsp tbsp
• small garlic clove↗1

  crushed

Step-by-step instructions

1. 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.

2. 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.

3. 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.