- 1 medium onion, peeled, halved and sliced very thinly
- 225 g chickpea flour
- 0.5 tsp baking powder
- 1 tsp ground turmeric, heaped
- salt and freshly ground black pepper, freshly milled
- 1 tsp ground cumin, level
- 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
- 0.5 medium ripe mango, peeled and de stoned (half a 410g tin of sliced mangoes well drained, I think are far better than fresh for this sauce)
- Pre heat the vegetable oil to 175C
- 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.
- Pull off lumps the size of a small walnut; it's quite nice to see the onion poking 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 5 lumps.
- To serve, place on warm plates and drizzle over a little dressing and serve with a little green salad.
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