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This Morning recipes

Onion bhajis

Hot onion bhajis with mango and mint yoghourt

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RECIPE DETAILS

  • Servings:4
  • Prep time:10min
  • Cook time:8min
  • Dish type:Starters
  • Difficulty:Medium
  • Cuisine:Indian
  • Dietary Restrictions:
    • Wheat/Gluten-free
  • Chef:Phil Vickery
  • Programme:
    • This Morning

Ingredients

For the bhajis
1 medium onion, peeled, halved and sliced very thinly
225g chickpea flour, see gluten-free directory
1 tsp baking powder, see gluten-free directory
1 heaped tsp of ground turmeric
salt and freshly milled black pepper
1 level tsp ground cumin
4 tbsp chopped fresh coriander
sparkling water to mix
vegetable oil to cook in
For the sauce
225mls natural yoghourt
2 tbsp chopped fresh mint
half a medium ripe mango, peeled and de stoned OR half a 410g tin of sliced mangoes well drained

Preparation

1. Pre heat the vegetable oil to 175'c

2. Place the mango and yoghourt into a liquidiser and blitz until smooth.

3. Spoon into a bowl and stir in the chopped mint, cover and leave to marinate for about 1 hour out of the fridge.

4. Place the finely sliced onion, spices, salt and pepper, and chopped coriander into a large bowl and mix well.

5. Add enough sparkling water to mix the onion mixture to a wet, soft mixture. The mixture must not be runny.

6. Pull off lumps the size of a small walnut, its quite nice to see the onion coming out of the batter.

7. Drop no more than 4-5 lumps into the hot oil. They will colour very quickly due to the turmeric.

8. Once they have cooked for 3 minutes, flip over and cook the other side until nice and evenly browned.

9. Drain well on kitchen paper and keep warm.

10. Let the oil come back to the right temperature and repeat the process with another 5 lumps.

11. To serve place on warm plates and drizzle over a little dressing and serve with a little green salad.

Copyright Phil Vickery

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