Crispy onion bhajis with mint raita

Name: Crispy onion bhajis with mint raita
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 Onions, halved and thinly sliced; 120 g Gram flour; 3 g Ground cumin; 2 g Ground turmeric; 2 g Chilli powder, use less for little ones; 10 g Fresh coriander, chopped; 4 g Salt; 500 ml Vegetable oil, for frying; 200 g Natural yoghurt; 0.3 Cucumber, grated and squeezed; 8 g Fresh mint, finely chopped

Lacy tangles of onion in a spiced gram flour batter, fried until shatteringly crisp. Great with samosas and aloo tikki as a spread, and naturally gluten free.

Ingredients

3 Onions, halved and thinly sliced
120 g Gram flour
3 g Ground cumin
2 g Ground turmeric
2 g Chilli powder, use less for little ones
10 g Fresh coriander, chopped
4 g Salt
500 ml Vegetable oil, for frying
200 g Natural yoghurt
0.3 Cucumber, grated and squeezed
8 g Fresh mint, finely chopped

Method

Toss the sliced onions with the salt in a big bowl and leave them to soften and release some juice.
Mix the yoghurt, squeezed cucumber and mint with a pinch of salt. Keep it in the fridge until you eat.
Add the gram flour and spices to the onions with the coriander, then trickle in cold water a spoonful at a time, about 60ml in all, until everything is coated in a thick, sticky batter.
Heat the oil in a deep pan to 170°C, or until a drop of batter sizzles and floats straight away. Never leave hot oil unattended.
Drop loose spoonfuls of the mixture into the oil a few at a time. Fry, turning once, until deep golden and crisp, then drain on kitchen paper. Keep warm in a low oven while you fry the rest.
Serve hot with the raita for dipping.