Onion Bhajis with Cucumber Raita
Easy to make these onion bhajis are far superior to ready made. Served with a simple cucumber raita they make a delicious side or starter to an Indian meal or can be served as a snack.
Prep Time 10 minutes
Cook Time 25 minutes
salting 10 minutes
Total Time 35 minutes
Servings 12 bhajis
- ¼ cucumber coarsely grated
- ½ tsp salt
- 150 g natural yogurt
- 2 tbsp chopped fresh mint
- 1 tbsp sunflower oil
- 2 large onions finely sliced
- 2 cloves garlic chopped
- 1 tsp ground cumin
- 1 tsp turmeric
- ½ tsp chilli powder
- 1 tsp salt
- 150 g gram flour
- 150 ml water
- oil for deep frying
Make the raita
Place the cucumber in a sieve and sprinkle with salt. Allow to stand for 10 minutes, rinse and press out as much liquid as possible.
Stir the mint into the yogurt and then add the cucumber and set aside.
To make the Bhajis,
Heat 1 tbsp of oil in a frying pan and sauté the onion for 10 minutes or until softened. Add the garlic and sauté for another minute or two.
Mix the spices, salt and gram flour in a bowl and stir in the water to make a smooth batter. Stir in the cooked onion.
Heat the oil for deep frying to 170℃/340°F. Deep fry spoonfuls of the onion mixture in batches for 2 to 3 minutes until golden.
Drain on kitchen paper serve with the cucumber raita.
Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only.
- If you do not have a deep fat fryer fry in a wok you will need about 5cm/2in of oil.
- Don't have any fresh mint? Use 1 tsp mint sauce instead.
Calories: 141kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 308mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1.3% | Vitamin C: 2.8% | Calcium: 3% | Iron: 4.8%