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A great favourite on Ready Steady Cook, and they taste as good as they look. A delicious, quick starter or main course with a little salad.
Servings 4
Calories 331 kcal
Prep Time10 mins
Cook Time6 mins
Total Time16 mins

Ingredients
 

  • 1 medium onion, peeled, halved and sliced very thinly
  • 225 g self raising flour
  • 1 tsp ground turmeric, heaped
  • 1 pinch salt and freshly ground black pepper, freshly milled
  • 1 tsp ground cumin
  • 4 tbsp fresh coriander, chopped
  • sparkling water to mix
  • vegetable oil to cook in

For the Sauce

  • 225 ml low-fat natural yoghurt
  • 2 tbsp fresh mint, chopped
  • ½ medium ripe mango, peeled and destoned (or half a 410g tin of sliced mangoes well-drained, I think is far better than fresh for this sauce)

Instructions
 

  • Preheat the vegetable oil to 180C.
  • Place the mango and yoghurt into a liquidiser and blitz until smooth. Spoon into a bowl and stir in the chopped mint. Cover and leave to marinate for about 1 hour out of the fridge.
  • Place the finely sliced onion, spices, salt and pepper, and chopped coriander into a large bowl and mix well.
  • Add enough sparkling water to mix the onion mixture to a wet, soft mixture. The mixture must not be runny. Do not overwork, or the bhajis will be tough and leaden.
  • Pull off lumps the size of a walnut. It's quite nice to see the onion coming out of the batter.
  • Drop no more than 4-5 lumps into the hot oil. They will colour very quickly due to the turmeric.
  • Once they have cooked for 3 minutes, flip over and cook the other side until nice and evenly browned.
  • Drain well on kitchen paper and keep warm.
  • Let the oil come back to the right temperature and repeat the process with another five lumps.
  • To serve, place on warm plates and drizzle over a little dressing and serve with a little green salad.
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Nutrition Facts
Hot Onion Bhajis with Mango & Mint Yoghurt
Amount per Serving
Calories
331
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
3
mg
1
%
Sodium
 
54
mg
2
%
Potassium
 
310
mg
9
%
Carbohydrates
 
52
g
17
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
10
g
20
%
Vitamin A
 
452
IU
9
%
Vitamin C
 
13
mg
16
%
Calcium
 
133
mg
13
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword onion
Course Side Dish
Cuisine Asia, Autumn, British
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