Papadum With Red Onion Chutney And Mint Raita Recipes
RED ONION & CHILLI BHAJIS WITH MINT & GARLIC RAITA
Serve these moreish morsels as a starter, light lunch or supper or as part of an Indian meal
Provided by Mary Cadogan
Categories Canapes, Dinner, Lunch, Starter
Time 40m
Yield Makes 12
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 102 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.09 milligram of sodium
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