Curtis Stone’s onion bhajis with lime yoghurt dipping sauce
Served with a tangy yoghurt dipping sauce, these onion bhajis are the ultimate veggie starter for any feast.
Serves
6 as a starter
Prep
15m
Cooking
10m
Ingredients
- 1 tbs chopped coriander
- 2 garlic cloves, finely grated
- 1 1/2 tsp finely grated ginger
- 1/4 cup (35g) chickpea flour
- 1/4 cup (45g) rice flour
- 1 tsp chilli powder
- 1 tsp yellow mustard seeds, toasted, coarsely ground
- 3/4 tsp fennel seeds, toasted, coarsely ground
- 1/2 cup (125ml) iced water
- 1 small red onion, very thinly sliced
- Vegetable oil, for deep-frying
Lime yoghurt dipping sauce
- 1/2 cup (140g) plain yoghurt
- 1/2 cup coriander leaves
- 1/2 cup mint leaves
- 1/2 long green chilli, seeded (optional)
- 1 lime, zest finely grated, juiced
Method
STEP 1
In a medium bowl, combine the coriander, garlic and ginger. In a small bowl, combine the chickpea flour, rice flour, chilli powder, mustard seed, fennel seed and 3/4 tsp salt. Add flour mixture to coriander mixture and use a wooden spoon to combine. Add the water and stir until a thin batter forms and some small lumps remain. Stir in the onion.
STEP 2
Half-fill a large heavy saucepan with oil. Heat oil to 180°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Working in batches, cook 1-tbs portions of onion mixture for 1 1/2 mins or until golden brown and crisp. Using a slotted spoon, transfer bhajis to a baking tray lined with paper towel. Sprinkle with salt.
STEP 3
To make the lime yoghurt dipping sauce, place yoghurt, coriander, mint, chilli, if using, lime zest and 1 tbs lime juice in a blender. Blend until smooth. Season with salt.
STEP 4
Transfer bhajis to a serving plate and serve with dipping sauce.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
